Results 101 to 110 of about 1,261 (199)
Innovation in the processing of fermented purple sweet potato (Ipomoea batatas L.) flour using an air fryer: Its impact on anthocyanin and flavonoid stability [PDF]
EPJ Web of Conferences. Purple sweet potato ( Ipomoea batatas L.) is a valuable local crop with high anthocyanin and flavonoid contents, but its utilization remains limited to fresh consumption.
Nastiti Anjarsari Dini +2 more
doaj +1 more source
The Innovation of Purple Sweet Potato Noodle Processing (Test of Sensory Quality Analysis)
, 2019 The purple sweet potatoes as local food ingredients can be used optimally for national food availability by improving the quality of purple sweet potato noodle products using the right formulations is the goal of this study.
., Mahdiyah
core +1 more source
FINAL REPORT THE USE OF PURPLE SWEET POTATO IN MAKING MINI PIZZA AS A NEW VARIANT [PDF]
, 2015 This study discusses about the use of purple sweet potato in making mini pizza as a new variant. The writer wanted to know the influence of purple sweet potato toward taste, texture and aroma of the pizza result. The writer applied the experiments method.
Herlina, -
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Effect of pre-treatment in the production of purple-fleshed sweet potato flour on cookies quality
IOP Conference Series: Earth and Environmental Science, 2019 Abstract The purpose of this research was to observe the effect of pre-treatment in the production of purple-fleshed sweet potato flour on cookies quality. There were four kinds of pre-treatment method (soaking in 2000 ppm sodium metabisulphite for 15 minutes, soaking in 2000 ppm sodium metabisulphite solution for 15 minutes followed by ...
Z Ulfa, E Julianti, M Nurminah
openaire +1 more source
International Journal of Food PropertiesThere is a need to explore the influence of particle size of sweet potato flour on physicochemical properties and in vitro starch digestibility of gluten free sweet potato noodles. The aim of this work was to examine the influence of purple-fleshed sweet
Muhammad Azeem +6 more
doaj +1 more source
The Effect of Steaming on The Color and Amount of Anthocyanin of Purple Sweet Potato Flour [PDF]
Proceedings of the Proceedings of the 7th Mathematics, Science, and Computer Science Education International Seminar, MSCEIS 2019, 12 October 2019, Bandung, West Java, Indonesia, 2020 Ai Mahmudatussa‘adah +3 more
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Sweet potatoes and corn are local food ingredients with potential as alternative substitutes for rice. Traditionally, apem cakes are made using rice flour as the main ingredient.
Kurnia, Pramudya +2 more
core +1 more source
The Influence Ratio of Purple Sweet Potato Flour Modification to Wheat Flour in Making Steamed Cake
This research was aimed to determine the optimal modification of purple sweet potato flour and the impact of different ratios of wheat flour to modified purple sweet potato flour on the characteristics and quality of steamed cakes.
Yani, Lili Rahma
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AgrointekMarket demand shows increasing consumer behavior toward healthy snack products, which are lower in sugar, salt, fat, and contain other nutrients. However, snack bars on the market contain high levels of sugar and fat.
Cici Wahyuni +2 more
doaj +1 more source
, 2018 The purpose of this research was to determine the effect of the ratio of tapioca flour, glutinous flour and purple sweet potato flour to the physicochemical properties of dodol with chemical quality (
Sulastri, Yeni +2 more
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