Results 91 to 100 of about 1,261 (199)

Traditional Production Practices, Nutraceutical Potential, Safety Evaluation, and Chemometric Analysis of Furdu Sorghum Beer: A Comprehensive Study Across Six Divisions in Far North Cameroon

International Journal of Food Science, Volume 2026, Issue 1, 2026.
Furdu, a traditional sorghum beer, is prized for both its cultural and nutritional value. However, its production lacks standardization, leading to variations in quality and safety. This study presents a comprehensive characterization of furdu, integrating production practices with physicochemical, bioactive, microbial, sensory, and chemometric ...
James Ronald Bayoï, Wouwe Dieudonné, Poorani Gurumallesh Prabu   +2 more
wiley   +1 more source

Physicochemical Properties and Antioxidant Activity of Wild Rice–Wheat Noodles Enriched With Purple Sweet Potato Powder

Journal of Food Biochemistry, Volume 2026, Issue 1, 2026.
Background and Objectives Wild rice (WR) and purple sweet potato (PSP) are nutrient‐dense foods known for their high phenolic levels, along with their associated health benefits. This study evaluated the physicochemical and antioxidant properties of noodles produced using five formulations: 100% wheat (WH) noodles, a 50:50 WH–WR flour blend (WR–WH ...
Nawon Gwak, Daniel Zogona, Daniela D. Herrera Balandrano, Trust Beta, Yogesh Kumar   +4 more
wiley   +1 more source

THE CHEMICAL CHARACTERISTICS OF RICE ANALOGS OF CASSAVA WITH THE ADDITION OF A MIXTURE OF PURPLE SWEET POTATO FLOUR AND SAGO FLOUR

, 2023
This study aims to study the effect of adding a mixture of sago flour and purple sweet potato flour on various levels of physical and chemical characteristics of the resulting analogue rice.
Putri, Pidata Gina, Asben, Alfi, Novelina, Novelina   +2 more
core  

Making Purple Sweet Potato Flour Cake with the Addition of Jackfruit Puree on Antioxidant Value, Chemical Characteristics and Organoleptics

, 2023
Cake is a snack with a sweet taste that uses a mixture of three main ingredients, namely wheat flour, eggs and sugar. The addition of jackfruit puree has a distinctive aroma, taste and antioxidant potential so it can be used as a composition ingredient ...
Rochmah, Alfi Nur, Mita, Elly
core   +1 more source

KANDUNGAN ANTOSIANIN DAN AKTIVITAS ANTIOKSIDAN UBI JALAR UNGU SEGAR DAN PRODUK OLAHANNYA (Anthocyanins Content and Antioxidant Activity of Fresh Purple Fleshed Sweet Potato and Selected Products)

Agritech, 2013
Purple fleshed sweet potato is a potential source of anthocyanins which is as an antioxidant, antimutagenic, and anticarcinogenic. Anthocyanins can be damaged by high temperatures.
Nida El Husna, Melly Novita, Syarifah Rohaya   +2 more
doaj   +1 more source

Thai Purple Sweet Potato Flours: Characteristic and Application on Puffed Starch-Based Snacks

Journal of Agricultural Science, 2018
Characteristics and properties of 4 Thai purple sweet potato flours, Maejo 343, Phichit 65-3, Phichit 290-9 and Torperk were determined in terms of native and pre-gelatinized flours. Color, physicochemical properties and antioxidant activity of native and pre-gelatinized flours depend on their varieties.
Naraporn Phomkaivon, Vipa Surojanametakul, Prajongwate Satmalee, Narin Poolperm, Narong Dangpium   +4 more
openaire   +2 more sources

Application of Pediococcus acidilactici BK01 Microencapsulated Starter on Nutritional and Organoleptic Value of Sweet Potato Flour (Ipomoea batatas L.) Fermented Milk

Jurnal Ilmu dan Teknologi Hasil Ternak
Probiotics are live microorganisms that benefit to the body's health. One of which is Pediococcus acidilactici BK01, which is used as a microencapsulated starter in the manufacture of fermented milk.
Doni Supadil, Sri Melia, Indri Juliyarsi
doaj   +1 more source

DAYA TERIMA ROTI SOURDOUGH DENGAN ISIAN PASTA PURPLE SWEET POTATO [PDF]

, 2023
Sourdough bread is a type of bread that is naturally made using natural yeast or commonly called sourdough. Sourdough is a mixture of flour and water or often also called natural yeast which comes from natural ingredients without any additives, so this ...
Anton Kuswendi, -
core  

OPTIMASI FORMULA DAN STRUKTUR MIKROSKOPIK PASTA BEBAS GLUTEN BERBAHAN DASAR PUREE UBI JALAR UNGU DAN TEPUNG KACANG HIJAU

Agritech, 2016
The aim of this study was to optimize gluten free pasta formula made from purple sweet potato puree and mung bean flour. Aplication of a mixture design allowed to find the optimal composition to achieve the desirable characteristic.
Ira Mulyawanti, Slamet Budijanto, Sedarnawati Yasni   +2 more
doaj   +1 more source

Influence of drying approaches on the structural, nutritional, and functional characteristics of purple sweet potato flour

CyTA - Journal of Food
Purple sweet potato (Ipomoea batatas L.) is widely cultivated in Indonesia and has considerable potential as a functional food ingredient because of its high anthocyanin content.
Widya Dwi Rukmi Putri, Deksa Aldebaran, Dona Fitria Anggraeni, Erryana Martati, Kiki Fibrianto   +4 more
doaj   +1 more source