Results 11 to 20 of about 39,494 (207)
Sweet potato starch phosphorylase-purification and characterization. [PDF]
Agricultural and Biological Chemistry, 1987 Starch phosphorylase was purified from either freshly harvested or stored roots of sweet potato (.Ipomoea batatas (L.) Lam. cv Tain on 65). Both enzyme preparations in their native state showed on polyacrylamide gel electrophoresis a cluster of about six closely located activity bands, which had common antigenic determinants as they were simultaneously
Tsung-Chain Chang +2 more
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Liang you shipin ke-ji, 2022 In order to explore the oil reducing mechanism of sodium alginate (AG) and low methoxyl pectin (LMP) on the fried sweet potato starch, the oil content, distribution and thermal properties of fried sweet potato starch with 0.5% (W/W), 2% (W/W) AG or 2% (W/
FANG Zi-wei +3 more
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IOP Conference Series: Earth and Environmental Science, 2021 Abstract The physicochemical and sensory characteristics of cookies produced from mocaf, breadfruit flour, orange sweet potato flour, breadfruit starch and orange sweet potato starch, with several ratio were studied by us. Using non factorial completely randomized design with six controls (100% wheat flour, 100% mocaf (control 2); 100 ...
R A Siahaan, M Nurminah, Z Lubis
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Effect of Different Starches on the Quality of Low Fat Lamb Pastry
Shipin gongye ke-ji, 2023 In this paper, the quality of lamb pastry made from three starch-based coating materials (e.g. potato starch, sweet potato starch and mung bean starch) was analyzed to investigate the effects of different starches on the physicochemical properties and ...
Xin LIU +3 more
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Development of sweet potato (Ipomoea batatas Lamk.) as excipient in tablet formulation
Journal of Public Health Research, 2020 Background: Sweet potato has a potential to be used as a raw material for tablets. However, it needs chemical modifications to produce derivatives with excellent pharmaceutical characteristics. The primary purpose of this research was to use sweet potato
Lamia Diang Mahalia +2 more
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BMC Plant Biology, 2021 Sweet potato (Ipomoea batatas (L.) Lam.) is a good source of carbohydrates, an excellent raw material for starch-based industries, and a strong candidate for biofuel production due to its high starch content.
Zhengdan Wu, Zhiqian Wang, Kai Zhang
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International Journal of Food Science, 2022 Purple sweet potato is a source of starch with high potential to be developed as a functional food. It can be boiled and consumed as a snack or processed into intermediate goods such as flour. The flour can then be modified through partial gelatinization
Siti Nurdjanah +3 more
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Karakteristik Mi Berbasis Ubi Jalar dengan Substitusi Pati Sagu atau Pati Ubi Banggai
Jurnal Teknologi dan Industri Pangan, 2022 Sweet potato is a local food that can be used to support food diversification programs. It can be used as a raw material to produce a diverse type of food products, for example noodles.
Karsi Ambarwati +2 more
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In vivo study of the hypocholesterolemic effect of bread made from flour, starch, and fiber-rich flour from purple sweet potato on rats [PDF]
E3S Web of Conferences, 2021 This research was purposely to study and determine the physicochemical characteristics, sensory and hypocholesterolemic effects of purple sweet potato bread made from flour, starch, and fiber-rich flour from purple sweet potato starch processing waste on
Sembiring Michael Rapagha +2 more
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Enzymatic hydrolysis of granular native and mildly heat-treated tapioca and sweet potato starches at sub-gelatinization temperature. [PDF]
, 2009 The effect of mild heat treatment (below gelatinization temperature) towards the susceptibility of granular starch to enzymatic hydrolysis was investigated. Tapioca and sweet potato starches were subjected to enzymatic hydrolysis with a mixture of fungal
Alias, Abd Karim +3 more
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