Results 61 to 70 of about 13,400 (211)

The Effect of Purple Sweet Potato (Ipomoea Batatas) Flour on the Squid (Loligo SP.) Nugget Quality [PDF]

, 2015
This research was aimed to determine the effect of purple sweet potato flour on the squid nugget quality. The treatments were carried out in the mixture of tapioca flour and purple sweet potato flour to the total weight of used flour (175 grams), which ...
Arby, A. (Alfian), Desmelati, D. (Desmelati), Sumarto, S. (Sumarto)   +2 more
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Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing

Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4576-4586, June 2026.
Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Jiecheng Li, Bai Nishran Usman Candao, Fan Zhu   +2 more
wiley   +1 more source

Pengaruh Substitusi Tepung Jamur Tiram Terhadap Tingkat Kekerasan dan Daya Terima Tepung Biskuit Ubi Jalar Ungu [PDF]

, 2016
Vitamin A Deficiency (VAD) is a major nutritional problem in Indonesia. It is cause by inadequate intake of vitamin A and low protein status. Purple sweet potato flour has high content of beta-carotene and could be processed into biscuits product. Oyster
Putri, Afika Iknar Wijaya
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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

Gap Analysis of Metabolic Conversions of Off‐Flavors and Antinutrients in Plant‐Based Substrates

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT To drastically reduce the carbon footprint of the food production chain, a major shift towards alternatives to conventional meat and dairy products is required. The use of plant‐based proteins is a promising route, but it also comes with challenges: Plant‐based proteins often contain antinutritional factors and off‐flavors, which can ...
Robin I. Kuijpers, Isabel O. de Moya Clark, Tomás Cavaco, Vivian Nemanič, Beatrice Tagliabue, Ainhoa Valero‐Abad, Wiebe M. Wennekers, Mengqiu Zhang, Koen Van Zwet, Sanne Abeln, Sofia Moco, Caroline E. Paul, Halima Mouhib, Richard A. Notebaart, Eddy J. Smid, Bas Teusink, Herwig Bachmann   +16 more
wiley   +1 more source

Pengaruh Lama Penyimpanan dan Bentuk Substitusi Ubi Ungu terhadap Jumlah Total Mikroorganisme pada Bolu Kukus [PDF]

, 2016
Steamed sponge is a food that preferred by Indonesian people. The main ingredients of a sponge cake is flour. Efforts should be made to reduce the use of wheat flour was by developing local food ingredients.
, Dwi Sarbini, S.ST., M.Kes, , Eni Purwani, S.Si., M.Si, Renowening, Yuniars   +2 more
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Effect of purple sweet potato flour substitution and hemicellulose concentration on physical properties of bread

IOP Conference Series: Earth and Environmental Science, 2021
Abstract The substitution of purple fleshed sweet potato flour (PSPF) on wheat flour (WF) and the addition of hemicellulose enzyme concentration have been studied for their effect on the physical properties of bread. A factorial completely randomized design was used to perform the research. The first factor was PSPF and WF ratio consists
A Zaharami, E Julianti, null Ridwansyah
openaire   +1 more source

Chemistry Composition and Bioaccessibility Study of Phenolic Compounds and Carotenoids of New Brazilian Biofortified Sweet Potato “CIP BRS Nuti”

Food Chemistry International, Volume 2, Issue 1, Page 23-33, March 2026.
Phenolic compounds of sweet potato CIP BRS Nuti were evaluated for the first time. Catechin, epicatechin, and procyanidin B1 exhibited high bioaccessibility. ABSTRACT Sweet potatoes biofortified in carotenoids have been an alternative to combat malnutrition in vulnerable populations. This work is the first comprehensive study of the bioactive potential
Maria Carla Cândido da Silva, Larissa Iris da Silva Monteiro, Darlanna de Souza Prado, Ana Júlia de Brito Araújo Carvalho, Marciane Magnani, Alexandre Furtado Silveira Mello, Erbs Cintra de Souza Gomes, Marcos dos Santos Lima   +7 more
wiley   +1 more source

KARAKTERISTIK KIMIA, FISIK DAN INDERAWI TEPUNG UBI JALAR UNGU (Ipomoea batatas Poiret) DAN PRODUK OLAHANNYA

Agritech, 2012
The objectives of the research were to determine the chemical and physical characteristics of purple-flesh sweet potato flour as base of suitability for processed foods production, and to determine the acceptability of products by panelists. Cookies and
Ade Krisna Nindyarani, Sutardi Sutardi, Suparmo Suparmo   +2 more
doaj   +1 more source

Pengaruh Substitusi Tepung Ubi Ungu dan Lama Penyimpanan Terhadap Kadar Air dan Jumlah Total Mikrobia Pada Bolu Kukus [PDF]

, 2016
Sponge cake is a product made from wheat flour. Wheat flour consumption tends to increase every year, therefore it needs to reduce the dependence on wheat flour consumption by utilizing the purple sweet potato that is converted into flour.
, Eni Purwani, S.Si., M.Si, , Siti Zulaekah, A., M.Si, Pratiwi, Nikien   +2 more
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