Results 71 to 80 of about 489,665 (169)

Nutrition value and viscosity of polymeric enteral nutrition products based on purple sweet potato flour with variation of maltodextrin levels

Jurnal Gizi Indonesia: The Indonesian Journal of Nutrition, 2020
Background: One obstacle in commercial enteral food formulation is the adjustment between nutritional value and rheological characteristics of the product.
Rusdin Rauf, Anggraeni Utami
doaj   +1 more source

From Tobacco to Ultraprocessed Food: How Industry Engineering Fuels the Epidemic of Preventable Disease

The Milbank Quarterly, Volume 104, Issue 1, Page 76-115, March 2026.
Policy Points Ultraprocessed foods (UPFs) are engineered to heighten reward and accelerate delivery of reinforcing ingredients, driving compulsive consumption and disrupting appetite regulation. This is a growing challenge for health policy. UPFs share key engineering strategies adopted from the tobacco industry, such as dose optimization and hedonic ...
ASHLEY N. GEARHARDT, KELLY D. BROWNELL, ALLAN M. BRANDT   +2 more
wiley   +1 more source

PEMANFAATAN UBI JALAR UNGU (Ipomoea batatas L. Poir) SEBAGAI PENGGANTI SEBAGIAN TEPUNG TERIGU DAN SUMBER ANTIOKSIDAN PADA ROTI TAWAR [Purple Sweet Potato (Ipomoea batatas L. Poir) as a Partial Subtitute of Wheat flour and Source of Antioxidant on Plain Bread]

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*, Liana Hendarto, Tagor Marsillam Siregar   +2 more
doaj  

PEMANFAATAN UBI JALAR UNGU (Ipomoea batatas L. Poir) SEBAGAI PENGGANTI SEBAGIAN TEPUNG TERIGU DAN SUMBER ANTIOKSIDAN PADA ROTI TAWAR [Purple Sweet Potato (Ipomoea batatas L. Poir) as a Partial Subtitute of Wheat flour and Source of Antioxidant on Pla

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. The objective of this research was  to produce plain bread containing antioxidant
. Hardoko, Liana Hendarto, Tagor Marsillam Siregar   +2 more
doaj  

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  

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

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

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

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

Nutritional Evaluation of Marine and Agricultural By-Product Flours as Sustainable Protein Sources in Tropical Regions [PDF]

BIO Web of Conferences
This study evaluated the nutritional potential of selected alternative flour-based ingredients derived from underutilized tropical biomass for sustainable food and aquaculture feed development.
Diamahesa Wastu Ayu, Abidin Zaenal, Astriani Aisyah, Husein Ghazanfar, Azhar Fariq, Lestari Dewi Putri   +5 more
doaj   +1 more source