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Characteristics of Ice Cream with The Addition of Purple Sweet Potato and Porang Flour as A Stabilizer

Jurnal Ilmu dan Teknologi Hasil Ternak, 2023
Purple sweet potato and porang are local food ingredients that have potential as stabilizers because they have good hydrocolloid properties. This study was to determine the effect of the addition of porang flour and purple sweet potato with different ...
Naulia Ramadhani Lumban Tobing, Yurliasni, Elmy Mariana   +2 more
doaj   +4 more sources

Characterization of the dough rheological and steamed bread fortified with extruded purple sweet potato flour [PDF]

International Journal of Food Properties, 2020
Addition of purple sweet potato flour has a negative effect on the technological characteristics of steamed bread. The present study researches the potential of extruded purple sweet potato flour (EP) in improving the quality of composite dough and ...
Xingli Liu, Longsong Yang, Shuangli Zhao, Hua Zhang   +3 more
doaj   +3 more sources

Physicochemical characterization of a composite flour: Blending purple sweet potato and rice flours [PDF]

Food Chemistry: X
In this study, the physicochemical characterization of different ratios of purple sweet potato flour (PSPF) and rice flour was investigated to improve the nutritional value and enrich the variety of rice-based staple food. The results showed that adding PSPF increased total dietary fiber and anthocyanin content whereas decreased amylose content of the ...
Xiwu Jia, Weiping Jin
exaly   +5 more sources

Optimization of Formula Cookies Based on Purple Sweet Potato Flour (Ipomoea Batatas L.) Using I-Optimal Mixture Design Method [PDF]

BIO Web of Conferences, 2023
Purple sweet potato flour can be used as a raw material for cookies. Formula optimization is needed to make cookies based on purple sweet potato flour.
Herminiati A, Kurniasari R A, Cahyadi W
doaj   +2 more sources

Physical and Chemical Properties of Gluten-Free Biscuits Incorporated With Purple Sweet Potato Flour. [PDF]

Int J Food Sci
Gluten‐free products have gained increased attention due to the growing prevalence of gluten sensitivity and celiac disease. This study is aimed at developing gluten‐free biscuits by replacing corn flour (CF) with purple sweet potato flour (PSPF) at levels of 0%–50% and at investigating the effects on physical properties, bioactive
Punfujinda C, Pattarathitiwat P, Chombhuphan R, Songnearm S, Tula P, Sakkaekaew K, Anunvrapong A, Boukaew S, Chumkaew K.   +8 more
europepmc   +4 more sources

Quality Characteristics of Purple Sweet Potato Muffins Containing Rice Flour

Korean Journal of Food Preservation, 2012
In this study, purple sweet potato muffins were made with the addition of 0, 25, 50, 75, and 100% rice flour, and their quality characteristics were determined. The weight and height increased with the increase in the amount of rice flour added. The moisture contents decreased significantly.
Geum-Soon Park, Kyung-Eun Kim, Sin-Yeon Park   +2 more
exaly   +3 more sources

Enhancing the nutritional profile of purple sweet potato flour through fermentation with Lactiplantibacillus plantarum InaCC B157: A functional food perspective [PDF]

Veterinary World
Background and Aim: Purple sweet potatoes (Ipomoea batatas var. Ayamurasaki) possess high nutritional potential due to their rich content of amino acids, minerals, and fatty acids.
Tiurma Pasaribu, Yati Sudaryati Soeka, Novik Nurhidayat, Suciatmih Suciatmih, Titin Yulinery, Evi Triana, Tri Ratna Sulistiyani, Ninik Setyowati, Desty Dwi Sulistyowati, Dwi Ningsih Susilowati   +9 more
doaj   +2 more sources

Antioxidant activity, chemical and nutritional properties of raw and processed purple-fleshed sweet potato (Ipomoea batatas Lam.)

Cogent Food & Agriculture, 2019
Purple-fleshed sweet potato (Ipomoea batatas Lam.) has been reported to contain vital nutrients and bioactive compounds. This study evaluates the antioxidant activity, chemical composition, and nutritional value of raw and processed purple-fleshed sweet ...
Queenie Ann L. Curayag, Erlinda Ignacio Dizon, Wilma A. Hurtada   +2 more
doaj   +2 more sources

Physical Properties and Panelists’ Preference for Purple Sweet Potato Flour Flakes with Okara Flour Substitution

Agricultural Science
Purple sweet potato flour is a promising flake component due to its elevated carbohydrate and antioxidant levels. Nonetheless, its very low protein content requires the incorporation of supplementary ingredients, such as okara flour, which is abundant in
Sulthan Haz Syafiq Mubarok, Dwi Agustiyah Rosida, Tiurma Wiliana Susanti Panjaitan   +2 more
doaj   +2 more sources

Characteristics of Maco Fish (Leiognathidae Spelendes) Using Coconut Shell Liquid Smoke as A Natural Preservative [PDF]

BIO Web of Conferences, 2023
The goal of this study is to determine the effect of purple sweet potato flour and potato starch on the quality of steamed brownies, as well as the optimal amount of purple sweet potato flour and potato flour to add in order to achieve consumer quality ...
Budaraga I K, Hermalena L, Ahsan I
doaj   +1 more source