Abstract
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 white male species Wistar rats conducted in vivo. This study used a non-factorial randomized block design model with the treatment of 100% standard feed, 25% mixture of purple sweet potato bread, and a combination of 50% purple sweet potato bread to healthy rats, and treatment of 100% standard feed and gemfibrozil, 25 % mixture of purple sweet potato bread, and a mixture of 50% purple sweet potato bread against hyper cholesterol rats. This research result shows the different hypocholesterolemic effects on the percent decrease in total cholesterol, triglycerides, LDL (Low-Density Lipoprotein), and an increase in HDL (High-Density Lipoprotein) in the1blood serum of rats as test animals.
Highlights
Bread is one of the processed foods widely known by the world community as one of the daily consumption foods
Purple sweet potato (PSP) is one type of sweet potato that can be used as a functional food because of its high anthocyanin content, attractive color and it can be used to prevent various types of degenerative diseases(1)
Purple sweet potato can be processed into nutrient-rich flour, starch, and fiber-rich flour
Summary
Bread is one of the processed foods widely known by the world community as one of the daily consumption foods. Purple sweet potato (PSP) is one type of sweet potato that can be used as a functional food because of its high anthocyanin content, attractive color and it can be used to prevent various types of degenerative diseases(1). Purple sweet potato can be processed into nutrient-rich flour, starch, and fiber-rich flour. PSP starch contains oligosaccharides that can provide a longer full effect when consumed, while PSP fiber has a higher dietary fiber content which contributes to delivering a hypocholesterolemic product. Sweet potatoes are rich in carbohydrates in the form of starch, contain high fiber, various types of minerals, and vitamins, especially vitamin A, as well as bioactive components in the form of anthocyanin color pigments, which have antioxidant activity
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
