Results 71 to 80 of about 1,261 (199)

ANALISA PROKSIMAT COOKIES DENGAN SUBSTITUSI TEPUNG LOKAL

Agrointek, 2022
Snacking the activities food into the habit of someone. One of the snacks that are commonly consumed is cookies. Cookies are made from wheat flour as the main ingredient. Wheat imports in 2020 are as many as a million tons and are still high.
Wahyu Kanti Dwi, Anita Wulandari
doaj   +1 more source

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

PHYSICAL, CHEMICAL, AND SENSORY CHARACTERISTICS OF INSTANT NOODLES WITH PURPLE SWEET POTATO FLOUR (IPOMOEA BATATAS L. POIR) SUBSTITUTION AT VARIOUS CONCENTRATIONS

, 2021
Instant noodles are generally made from wheat flour as raw material. The abunandce of purple sweet potatoes can substitute the wheat flour. The purpose of this study was to determine the effect of substitution of purple sweet potato flour at various ...
Pratiwi, Pratiwi, Rostiati, Rostiati, Rahim, Abdul   +2 more
core   +1 more source

Multidimensional evaluation of the effects of pre-gelatinized purple sweet potato flour on the characteristics and glycaemic response of yogurt drink

Future Foods
Purple sweet potato (Ipomoea batatas L.) is rich in bioactive compounds with antioxidant activity. Pre-gelatinized purple sweet potatoes can be used in low-sugar yogurt drink products.
Kiki Fibrianto, Aloisia Lovy Widiati, Irma Sarita Rahmawati, Widya Dwi Rukmi Putri, Gleb Yakubov   +4 more
doaj   +1 more source

Investigation of the Programmable Deformation of 4D‐Printed Cassava Starch‐Based Gels: Applications in Baked Foods

Food Frontiers, Volume 7, Issue 2, March 2026.
Programmable shape transformations of starch‐based foods were achieved by regulating printing parameters and material composition under baking‐induced dehydration. ABSTRACT 4D printing, an evolution of 3D printing, introduces the dimension of time to enable printed structures to undergo transformations when exposed to external stimuli.
Shengyang Ji, Ye Li, Yucheng Zou, Minghao Xu, Abdullah, Jianfu Shen, Baiyi Lu   +6 more
wiley   +1 more source

SNACK BAR TINGGI SERAT BERBASIS TEPUNG AMPAS TAHU (OKARA) DAN TEPUNG UBI UNGU

Jurnal Teknologi dan Industri Pangan, 2017
Unbalanced dietary consumption, lack of dietary fiber intake and low physical activity could lead to excessive nutrients resulting in obesity. This research aims to create high-fiber snack food in the form of snack bar made from pulp of tofu flour (okara)
Nuri Rachmayani 1), Winiati P. Rahayu 1,2)*, Didah Nur Faridah 1,2), Elvira Syamsir1,2)   +3 more
doaj   +1 more source

Quality Analysis of Purple Sweet Potato Flour under Different Drying Processes

Shipin gongye ke-ji, 2023
The research is aim to screen out a technology which is suitable for producing a kind of raw purple sweet potato flour (RPSPF) with high anthocyanin content and low gelatinization degree (GD) in industry. Therefore, the changes of anthocyanins, GD, sensory score and comprehensive score of purple sweet potato flour (PSPF) prepared by hot-air drying (HD),
Tian XIONG, Fang CAI, Jianjun HE, Jianbin SHI, Sha CAI, Yong SUI, Xueling CHEN, Chuanhui FAN, Deshun ZHOU, Xin MEI   +9 more
openaire   +1 more source

Natural Antimicrobial Activity of Nettle (Urtica dioica L.) Leaf Extract for Shelf‐Life Extension of Mashed Potatoes

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
NLE exhibited strong antioxidant activity, with DPPH, ABTS, and FRAP values of 21.96 ± 0.76 and 17.51 ± 0.90 μmol Trolox/mL, and 5.93 ± 0.65 μmol Fe (II)/g, respectively. Cytotoxicity assessment using L929 fibroblast cells indicated that the extract was non‐toxic at concentrations relevant for antimicrobial application.
Saritha Kagula, Steven Harte, Srivathsa Kumbaji, Rania Harastani, Mary Nkongho Tanyitiku   +4 more
wiley   +1 more source

Immunological and Proteomic Characterization of Food Allergens in Almond Hulls

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Through in vitro assessment and proteomics analysis, almond hulls contain intrinsic allergens that exhibit cross‐reactivity with other Prunus species and may also carry extrinsic almond kernel allergen residues due to cross‐contamination. ABSTRACT This study provides a systematic evaluation of the allergenic potential of almond hulls using a ...
Yaqi Zhao, Xingyi Jiang, Juan Gao, Ashly Johnson, Guangwei Huang, Huan He, Qinchun Rao   +6 more
wiley   +1 more source