Results 81 to 90 of about 8,453 (180)

Comparative Analysis of Nutrients, Phytochemicals, and Minerals in Colored Sweet Potato (Ipomoea batatas L.) Roots

Foods
Sweet potato (Ipomoea batatas (L.) is regarded among the most crucial crops globally because it is abundant in essential nutrients vital for human health.
Shan Zhao, Lingli Zhong, Xi Li, Lin Qin, Ya Zhou, Xinyu Lei, Xingguo Zheng, Keting Jin, Zhigang Pu, Xue Hou, Jun Song, Tao Lang, Cong Zhang, Junyan Feng   +13 more
doaj   +1 more source

Effect of Pullulanase Debranching Time Combined with Autoclaving on the Structural, Physicochemical Properties, and In Vitro Digestibility of Purple Sweet Potato Starch. [PDF]

Foods, 2022
Bodjrenou DM, Li X, Chen W, Zhang Y, Zheng B, Zeng H.   +5 more
europepmc   +1 more source

Mimic Pork Rinds from Plant-Based Gel: The Influence of Sweet Potato Starch and Konjac Glucomannan. [PDF]

Molecules, 2022
Zhang Q, Huang L, Li H, Zhao D, Cao J, Song Y, Liu X.   +6 more
europepmc   +1 more source

Research progress on technology for feeding utilization of sweet potato residue

Siliao yanjiu
Sweet potatoes are the main food crop in China. During the starch processing, a large amount of sweet potato residue is produced. The arbitrary disposition or sketchy manipulation of sweet potato residue will lead to considerable waste of resources ...
BI Chongpeng, SU Yang, LÜ Yinfeng, FENG Xingjun   +3 more
doaj  

Effect of Sweet Potato Starch on Rheological Properties and Emulsion Stability of Salad Dressings

Polysaccharides
Due to its gelling and thickening properties, sweet potato starch (Ipomoea batatas L.) could be a promising ingredient to improve characteristics such as the viscosity and consistency of foods like dressings.
Cynthia Torres-Álvarez, Karla G. García-Alanís, Carlos A. Amaya-Guerra, Ethel D. Cabello-Ruiz, Abelardo Chávez-Montes, Sandra L. Castillo-Hernández, Minerva Bautista-Villarreal   +6 more
doaj   +1 more source

Chemical and sensory characteristics of sweet potato crackers containing various starch types

Agrointek
White sweet potato is a local Indonesian food ingredient that can be processed into various products, including nonflaky crackers. Adding different types of starch to the cracker formulation can improve product characteristics, enhancing sensory ...
Nur Aini, Syifaul Husna, Indarto Indarto, Elok Waziiroh, Banun Diyah Probowati, Retno Setyawati, Hadana Sabila Arsyistawa, Annisa Fitriati   +7 more
doaj   +1 more source

Characteristics of Wet Noodles From Sago and Sweet Potato Starch with Mung Bean Flour Substitution

Food ScienTech Journal
Sago starch and sweet potato starch are promising alternatives for wet noodle production due to their high amylose and amylopectin content, which contribute to desirable quality characteristics.
Shanti Fitriani, Yusmarini Yusmarini, Emma Riftyan, Yossie Kharisma Dewi, Ririn Puji Lestari, Tiyah Fadhilah   +5 more
doaj   +1 more source

Characterization of Anthocyanin Associated Purple Sweet Potato Starch and Peel-Based pH Indicator Films. [PDF]

Foods, 2021
Sohany M, Tawakkal ISMA, Ariffin SH, Shah NNAK, Yusof YA.   +4 more
europepmc   +1 more source

Morphological structure and crystallinity of ‘Rainha’ sweet potato starch by heat–moisture treatment

Polímeros
Heat-moisture treatment is type of physical modification that which cause changes in the technological characteristics of the starch. One of the sources of starch that presents potential of use of this treatment is sweet potato of the variety 'Rainha ...
Mônica Tejo Cavalcanti, Natália Silva de Farias, Albanete da Nóbrega Cavalcante, Mônica Correia Gonçalves, Adriano Sant’Ana Silva, Roberlúcia Araújo Candeia   +5 more
doaj   +1 more source

FTIR characteristics of sweet flour as affected by particle size distribution and in vitro digestibility of gluten-free sweet potato noodles

International Journal of Food Properties
There is a need to explore the influence of particle size of sweet potato flour on physicochemical properties and in vitro starch digestibility of gluten free sweet potato noodles. The aim of this work was to examine the influence of purple-fleshed sweet
Muhammad Azeem, Syed Abdul Wadood, Tahir Mahmood Qureshi, Muhammad Anees Ur Rehman, Isam A. Mohamed Ahmed, Moneera O. Aljobair, Asmahan A. Ali   +6 more
doaj   +1 more source