Results 31 to 40 of about 1,261 (199)
Jurnal Teknologi dan Industri Pangan, 2010 Purple sweet potato (Ipomoea batatas L. Poir) is potential for functional food, especially as antioxidant source due to its purple color and other nutrient content.
Hardoko* +2 more
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Karakteristik berbagai jenis tepung ubi jalar termodifikasi dengan metode autoclaving retrogradation
Jurnal Teknologi & Industri Hasil Pertanian, 2021 Sweet potato has great potency to be developed as an alternative carbohydrate source in the form of modified sweet potato flour. Autoclaving retrogradation is a physical modification method to improve the physicochemical characteristics of flour.
Sefanadia Putri, Usdeka Muliani
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Physicochemical properties of purple sweet potato flour fortified with legumes
IOP Conference Series: Earth and Environmental Science, 2020 Abstract The popularity of purple sweet potato continues to increase annually. Natural sweetness, attractive color, and high antioxidant were alleged as the main allurement of its products. Nevertheless, there are some lacks on the nutritional properties of purple sweet potatoes, such as low in protein and lipid.
I Ambarsari +2 more
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Sweet Potatoes: Development and Potential as Alternative Food Ingredients in Karanganyar Regency, Indonesia [PDF]
E3S Web of Conferences, 2021 Sweet potato is a local food that can reduce dependence on rice and flour consumption. It is the main source of carbohydrates, after rice, cassava, flour and corn.
Silvana Arianti Yoesti +1 more
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AGROMIX, 2023 Introduction: Biscuits are snacks made from flour and fat that are baked and have a long shelf life. Biscuits contain carbohydrates, fats and calories which are high but low in fiber, vitamins and minerals. This study aims to determine the proportion of
Deny Utomo, Dini Octasari
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Physicochemical Properties, Antioxidant Capacity, and Sensory of Ready‐to‐Eat Flakes of Blue Corn and Purple Sweet Potato Blends [PDF]
Int J Food SciThe physicochemical properties, antioxidant capacity, and sensory characteristics of ready‐to‐eat flakes formulated from blends of blue corn flour (BCF) and purple sweet potato flour (PSPF) were evaluated. Blending these raw materials represents a promising strategy for the development of functional ready‐to‐eat cereals due to their complementary ...
Hernández-Santos B +6 more
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Jurnal Teknik Pertanian Lampung, 2021 Purple sweet potato flour (Ipomea batatas L.) can be developed as a partial substitute in processing wheat flour-based food products such as pizza. Pizza has a thin round shape with the addition of various toppings on it. This study aims to determine the
Andra Tersiana Wati, Ertha Martha Intani
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Utilization of purple sweet potato flour, starch, and fibre in biscuits making
IOP Conference Series: Earth and Environmental Science, 2020 Abstract Purple-fleshed sweet potato is one type of sweet potatoes that is in great demand as it has an attractive color, high starch, and fiber content, and excellent source of strong antioxidants, provide health beneficial effects. In this study, purple-fleshed sweet potato was processed into flour, starch, and fiber, and they were ...
E Julianti, Z Lubis, S Limanto
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Pengembangan Hybrid Tepung Ubi Jalar Kaya Antioksidan
Jurnal Kesehatan, 2019 Sweet potato is one type of tubers found in Indonesia. Hybrid of sweet potato flour is obtained from the modification of the processing by fermentation using lactic acid bacteria. The purpose of this study was to determine the nutritional and antioxidant
Sefanadia Putri
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Analysis of the Wet Noodles Quality Produced From the Purple Sweet Potato Flour
Jurnal Pendidikan Tata Boga dan Teknologi, 2022 The use of purple sweet potato in West Sumatra is still limited to a few types of food products. In support of the government's program, namely the Food Security Program, the diversification of processed products based on local ingredients, one of which is purple sweet potato.
Rahmi Holinesti +2 more
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