Potato Flour Research Articles

Anthropometric and Biochemical Indices of Infants fed Complementary Foods developed from Millets, Orange-Fleshed Sweet Potatoes, Carrot, Periwinkle and Oyster Meat Flour Blends

Purpose: This study examined the anthropometric and biochemical indices of infants fed complementary foods developed from millets (M), orange-fleshed sweet potatoes (OFSP), carrot (CF), periwinkle meat (PMF) and oyster meat flour (OMF) blends.
 Materials and Methods: Six different blends of flour were formulated using the recommended guideline for the formulation of complementary food for infants 6 – 12 months. The blends were as follows 89: 11 M/C; 70:30 M/OFSP; 57:32:11 M/OFSP/C; 65:20:5:10 M/OFSP/C/OMF; 49:29:7:15 M/OFSP/C/PMF and 70:13:3: 7:7 M/OFSP/C/PMF/OMF while Cerelac was used as the control diet. Thirty-five children aged 6-12 months enrolled in this study. Seven groups comprising of 5 children each consumed cerelac (control diet), millet/carrot (Test diet I) millet/OFSP (test diet II), millet/OFSP/carrot (test diet III), millet/OFSP/carrot/oyster (test diet IV), millet/OFSP/carrot/periwinkle (test diet V), and millet/OFSP/carrot/periwinkle/oyster (test diet VI), respectively.
 Findings: The children were fed with 50 g/day of the diets over a 6 months period during which anthropometric (weight, length, mid-upper arm circumference, head circumference, and chest circumference) and biochemical assessments (iodine level, hemoglobin level, calcium level, and vitamin A level) were carried out before and after test product ingestion. All children fed on the test diets had an increase in anthropometric parameters. Test diet VI had the highest percentage effect on biochemical and anthropometric parameters at the end of the study. The effect of test diet VI on the hemoglobin levels of the infants was significantly (p<0.01) higher than other test diets.
 Implication to Theory, Practice and Policy: Dietary interventions incorporating carrots, OFSP, periwinkle, and oyster exhibited favorable impacts on the nutritional well-being of infants. Consequently, it ought to be regarded as a superior choice when devising nutrition initiatives aimed at enhancing the nutritional condition of children residing in regions where millet-based porridge prevails as the primary complementary food.

Different starch sources result in distinct responses to diets digestibility, fecal microbiota and fermentative metabolites, and postprandial glycemic response in dogs

The study evaluated the effects of different starch sources on the coefficients of total tract apparent digestibility (CTTAD) of macronutrients, metabolizable energy (ME), intestinal fermentative metabolites, fecal microbiota, and postprandial glycemic response in dogs. Seven diets containing corn, brown rice, sorghum, potato starch, sweet potato flour, chickpea, and pea flour were evaluated. Fourteen adult Beagle dogs were randomly distributed in blocks (periods) and were fed the experimental diets for 15 days during three periods, totaling 6 repetitions. In general, diets with brown rice and pea had higher CTTAD of nutrients, followed by diets containing sorghum, chickpea, and potato. The diet containing sweet potato had the lowest CTTAD of nutrients. Diets containing corn and brown rice presented the highest ME content. Dogs fed the chickpea diet had lower fecal pH, ammonia concentration, and dry matter content (P < 0.05). Generally, higher fecal concentrations of short-chain fatty acids were observed in dogs fed the sweet potato and chickpea diets compared to the potato and brown rice diets (P < 0.05). Pulse-based diets resulted in a higher abundance of Bacteroides plebeius, Prevotella copri, Blautia, and Turicibacter in feces (P < 0.05). A higher abundance of Faecalibacterium prausnitzii and Blautia was observed in the feces of dogs fed the sweet potato diet (P < 0.05). Blood samples collected from dogs fed corn and potato diets indicated a greater increase in glycemic peak concentration and maximum glycemia than the other starch sources (P < 0.05). The period until the glycemic peak was longer for diets containing sorghum and chickpea (P < 0.05). The results obtained in this study showed that sweet potato and pulses improve indicators of gastrointestinal functionality, and help controlling the postprandial glycemic response in dogs.

Characteristics of Ice Cream with The Addition of Purple Sweet Potato and Porang Flour as A Stabilizer

Purple sweet potato and porang are local food ingredients that have potential as stabilizers because they have good hydrocolloid properties. This study was to determine the effect of the addition of porang flour and purple sweet potato with different percentages on ice cream characteristics. This research was prepared using the Complete Randomized Design method in a Nested pattern with 2 factors, first factor (A) is the addition of purple sweet potato(A1) and porang flour (A2), while the second factor (B) is different percentages (0%(B1), 1% (B2), 2% (B3), and 3% (B4)). The parameters observed in this study consisted of overrun, melting time, and emulsion stability (%). The results showed that the addition of purple sweet potato and porang flour with different percentages had a very significant effect (P &lt; 0.01) on overrun and emulsion stability, and a significant effect (P &lt; 0.05) on melting time. The use of purple sweet potato as a stabilizer produced ice cream with better overrun value and melting time compared to ice cream with porang flour stabilizer, but the use of porang flour as a stabilizer produced ice cream with better emulsion stability. The use of purple sweet potato and porang flour with a concentration of 1% produced ice cream with the best characteristics.

Exploring the impact of pumpkin and sweet potato enrichment on the nutritional profile and antioxidant capacity of noodles

Sweet potato and pumpkin are abundant in β-carotene, fiber, and essential minerals. The use of pumpkin and sweet potato with wheat flour to prepare noodles may increase their nutritional value and provide several health benefits. The purpose of the study was to develop pumpkin, sweet potato, and wheat composite flour noodles with improved nutritional and sensory qualities. All of the quality parameters like nutritional value, water activity, color intensity, β-carotene content, antioxidant capacity, and sensory characteristics were analyzed according to the standard procedures. The addition of pumpkin and sweet potato flour to prepared noodles significantly (p < 0.05) increased the β-carotene (18.30 – 713.99 μg/100 g), protein (8.75 – 14.75 g/100 g), crude fiber (0.38 – 3.84 g/100 g), and minerals like potassium, calcium, iron, and zinc contents. In addition, the DPPH scavenging activity, phenolic and flavonoid content of the noodles were significantly (p < 0.05) higher than those of the control noodles. On the contrary, the noodles redness (a*) and yellowness (b*) increased and their lightness (L*) decreased as the incorporation of sweet potato and pumpkin increased. However, sensory assessment results suggested that noodles containing 15 % pumpkin, 10 % sweet potato, and 75 % wheat composite flour were more appealing than other developed noodles. Newly developed noodles will play a crucial role in increasing nutritional diversity and reducing food insecurity among low-income families.

Formulasi Pangan Flakes dengan Substitusi Tepung Kentang dan Tepung Wijen sebagai Alternatif Makanan Selingan Bagi Ibu Hamil

The purposes of thisis studying was to analyzes the effectk off flakes food formulation as an alternative snack with substitutes for potato flour and sesame flour on acceptability, nutritional value rich in vitamin B6, high in energy, and low in fat, as well as economic value for pregnant women who experience morning sickness. Quasi-experimental research with a completely randomized research design. The number of panelists is limited, namely 3 people and untrained panelists, namely 25 people. Data collection included organoleptic tests based on characteristics (texture, aroma, color, and taste) and preference, product nutritional content (energy, fat, and vitamin B6), and nutritional economic value of the product. The data analysis used was a different test (Friedman Test) and an advanced test (Wilcoxon Signed Ranks Test). Substitution of potato flour and sesame flour on flakes texture (p = 0.000), flakes aroma (p = 0.002), flakes taste (p = 0.011), and flakes flavor with soy milk condiments (p = 0.025). Meanwhile, the color characteristics of flakes showed that there was no significant effect on flakes products (p = 0.095).

Ni-plated viscose-based carbon fibers/biomass-derived hierarchical porous carbon for high-performance lithium-sulfur battery free-standing cathodes

Developing high-performance lithium-sulfur batteries has become an important strategy to achieve sustainable development. In this study, a novel and high-performance stand-alone cathode material, containing Ni-plated viscose-based carbon fiber (VBCF/Ni) and hierarchical porous carbon (HPC), was prepared. The conductivity, adsorption and catalytic effect of the VBCF substrate, on the Li2S/LiPSs, were improved after Ni-plating. HPC, containing micro- and mesopores, was obtained by carbonizing edible sweet potato flour and served as a direct host for sulfur (HPC@S). The large specific surface area (386.8 m2 g−1) and pore volume (0.4556 cm3 g−1) of HPC were suitable for achieving a good sulfur loading and LiPSs adsorption. Due to the synergistic effect of the polar metallic Ni and non-polar carbon groups, the performance of the VBCF/Ni/HPC@S cathode was significantly improved. The obtained cell showed a reversible capacity of 1206 mAh g−1 at 0.1 C, maintained 892.2 mAh g−1 after 200 cycles at a rate of 0.2 C, and showed a capacity retention rate of 82.6%.

Extracting information from sensory analysis with the multi-way PARAFAC tool – Examples and possibilities

This study applied an exploratory method named Parallel Factor Analysis (PARAFAC) to extract information from the sensory analysis. Scarce works use PARAFAC on sensory data in scientific literature, and three different ways for data organization and interpretation are shown here. A data set of cachaça sensory analysis showed the possibility of investigating the agreement among trained panelists, similarities between flavored cachaças and those aged in wooden barrels, and how sensory attributes are responsible for the results. Four different coffee beverage types were distinct by the roasted degree related to the beverage quality. The agreement among sensory results from the same beverage type was pointed as precision measurement at repeatability level. For cheese bread formulations with sweet potato flour, the considered attributes highlighted the formulation most acceptable for the panelists. They can help evaluate male and female preferences or the consumer's age.

Formulasi Ubi Jalar Orange (Ipomoea batatas L.) dan Tepung Ikan Tuna (Thunnus sp) Dalam Pembuatan Mie Kering

The purpose of this study was to determine the formulation between orange Sweet Potato and tuna fish flour in the manufacture of dried noodles. This study was designed using a non-factorial complete randomized design (RAL) with orange sweet potato formulation and tuna fish meal with four levels of treatment (70%:30%, 75%:25%, 80%:20% and 85%:15%) with three repetitions. The data observed were chemical tests (moisture content, ash content, fat content, protein content, carbohydrate content and fiber content). While the physical test (water absorption, cooking time and elasticity). And organoleptic (hedonic test and hedonic quality). The results of the study with the formulation of sweet potato orange: tuna fish meal (75%:25%) is the best treatment in the manufacture of dried noodles with chemical test results are water content of 10,91%, ash content of 3,79%, fat content of 1,09%, protein content of 24,93%, carbohydrate content of 59,17% and fiber content of 3,64%. While the physical test of water absorption is 232,63%, cooking time is 320 seconds and elasticity is 15,07%. Based on the organoleptic results test, dried noodles with orange sweet potato formulation and tuna fish flour (80%:20%) were the best treatment in terms of hedonic and hedonic quality respectively including color before boiling 2,91 (rather liked)/after boiling 3,0 (likes) and 2,83 (slightly orange), taste 3,0 (likes) and 2,58 (slightly tastes of fish), aroma 3,12 (likes) and 2,75 (rather smells of fish), texture 2,91 (rather like) and 2,83 (rather chewy), overall 2,95 (rather like).

Pemberian Tepung Brangkasan Ubi Jalar Terfermentasi Terhadap Komposisi Fisik Karkas Ayam Kampung Super Umur 10 Minggu

Abstract&#x0D; The livestock sector plays a real role in national food security through the supply of animal protein, one of which is super village chickens. In increasing the productivity of livestock the most important is rations. Feed materials that need to be used as alternative feed materials include agricultural waste, one of which is sweet potato brangkasan (Ipomoea batatas). The purpose of this study was to find out the effect of giving sweet potato brangkasan flour to the variable physical composition of chicken villages until the age of 10 weeks. The experimental design used is a Complete RandomIzed Design (RAL) consisting of 5 treatments, namely: R0 (Ration without sweet potato brangkasan flour as a control), R1 (Ration contains 3% sweet potato brangkasan flour without fermentation), R2 (Rations contains 3% fermented sweet potato brangkasan flour), R3 (Ransum contains 6% fermented sweet potato brangkasan flour), R4 (Ration contains 9% fermented sweet potato brangkasan flour). Each treatment is repeated three times. The results showed that the addition of fermented and non-fermented sweet potato brangkasan flour did not have a noticeable effect (P&gt;0.05) on the physical composition of the thigh carcass and the physical composition of the meat as well as on the skin and subcutaneous fat of the chicken breast super village, but a real effect (P&lt;0.05) on the physical composition of the breastbone. The provision of 3% fermented sweet potato flour (R2) tends to be able to give the results of the physical composition of the chest and thigh carcass higher. &#x0D; &#x0D; Keywords: Super Kampung Chicken, Carcass Physical Composition, Sweet Potato Flour

Sensory Evaluation of Gluten-Free Wet Noodles Made from Potato (Solanum tuberosum L.) Flour with the Addition of Kersen (Muntingia calabura L.) Leaves Powder

Gluten-free noodles are a processed food that has become an alternative food for gluten-intolerant patients. This study investigated the effect of gluten-free wet noodles made from potato flour and tapioca starch (T1 = 40:60%, T2 = 50:50% and T3 = 60:40%) and its addition of kersen leaves powder (K1 = 5%, K2 = 10% and K3 = 15%) on consumer acceptability using hedonic and descriptive tests with color, aroma, taste and texture attributes involved 25 semi-trained panelists. The results showed that there was a significant difference (p &amp;lt; 0.05) in the level of consumer preference for color and texture and no significant difference (p &amp;gt; 0.05) in aroma and taste. The preferred formulations in terms of color were T1K3, which contained 40% potato flour and 60% tapioca starch with 15% kersen leaves powder, and T2K3, which included 50% potato flour and 50% tapioca starch with 15% kersen leaves powder. T2K3 was also preferred for aroma attributes, while T1K1, for taste attributes, contained 40% potato flour and 60% tapioca starch with 5% kersen leaves powder. T1K2 was preferred for texture attributes, which included 40% potato flour and 60% tapioca starch with 10% kersen leaves powder. Hedonic descriptive testing results showed significant differences for all formulations for each attribute. The current study’s findings indicated that the T1K2 formulation consisting of 40% potato flour and about 60% tapioca starch with 10% kersen leaves powder got the highest score on hedonic tests based on the results from all attributes.

Characteristics of the physicochemical properties of purple sweet potato flour (Ipomea batatas L.) with temperature variations in drying cabinet dryer

Purple sweet potatoes are highly prevalent in Indonesia and possess numerous advantageous qualities. However, the susceptibility of fresh purple sweet potatoes to damage during storage necessitates the implementation of a drying or sieging process. The objective of this study is to investigate the impact of fluctuations in drying temperature on the physicochemical properties of purple sweet potato flour (Ipomea batatas L.). The research methodology employed in this study utilises a complete randomised design (RAL) with a single factor, namely temperature, which consists of four levels (50°C, 60°C, 70°C, 80°C). Each level of temperature is repeated three times, resulting in a total of three repetitions. The data underwent analysis utilising the ANOVA test to determine the presence of a significant difference. Subsequently, the Duncan Multiple Range Test (DMRT) analysis was conducted at a significance level of 0.05. The parameters examined encompass physical attributes, such as yield, water absorption, and kamba density, as well as chemical attributes, including moisture content, ash content, and coarse fibre content. The findings indicate that variations in drying temperature significantly impact the physical properties, including vehurrence, water absorption, and kamba density. The variation in drying temperature has adiscernible impact on both moisture content and fibre content, while it does not exhibit a perceptible influence on ash content. Based on the findings from the analysis of the purple sweet potato flour test, it has been determined that the treatment with the lowest water content was recorded at 7.68% under a temperature of 50°C. Similarly, the treatment with the lowest ash content was observed at 2.23% under the same temperature condition. Conversely, the treatment with the highest fibre content was measured at 4.33%. Furthermore, the treatment with the highest yield was obtained at 22.28% under a temperature of 50°C. Additionally, the treatment with the highest water absorption was recorded at 114.66% under the same temperature condition. Lastly, the treatment with the lowest bulk density was observed at 71.05 g/ml under a temperature of 80°C. Keywords: purple sweet potato flour, drying temperature, physicochemical characteristics.

Quality evaluation of beef patties formulated with wheat and sweet potato flour blends

The use of fat replacers in meat products has been explored due to the demand for nutritious and healthy meat products. The optimal blend of wheat and sweet potato flour as healthy alternatives was investigated. Using standard procedure, samples formulated were analyzed for proximate, color, texture, sensory, and cooking properties. The cooking yield, diameter reduction and cooking loss value ranged between 56.13 -77.27%, 10.35 - 15.03% and 18.01 - 22.72% respectively. A significant difference was observed in all the cooking properties of the beef patties. The color attributes of the beef patties with the inclusion of wheat and sweet potato flour were significantly affected by the incorporation of the flour blends. An increase was observed in protein content as the addition of wheat flour increased while the inclusion of sweet potato flour decreased fat content. The presence of sweet potato flour significantly affected all the textural attributes of the beef patties samples. The optimum ingredient ratio obtained was 24% wheat flour and 76% sweet potato flour. Replacing meat fat with wheat and sweet potato flour blends will produce acceptable beef patties.

Effect of sweet potato flour on pasting, aggregation properties and dough quality of wheat flour

Sweet potato flour (SPF), as a functional substitute for wheat flour (WF), has gained popularity among consumers in the development of nutritious food products. However, the mechanism of SPF on gluten in dough remains unclear. Effects of SPF on the pasting characteristics, gluten aggregation properties, and the quality of dough were investigated. The results showed that SPF-WF exhibited low pasting properties, and pasting temperature increased by 22.35%–26.98%. SPF-WFs were lower in peak viscosity (62.57%–88.17%), trough viscosity (80.32%–96.67%), breakdown viscosity (11.58%–66.37%), final viscosity (70.72%–96.95%), setback viscosity (57.83%–97.33%), and peak time (16.26%–29.30%). Compared with WF dough, SPF-WF dough had higher hardness and lower elasticity. Microstructure images showed that SPF changed the pore size of the gluten network and caused starch to accumulate. SPF could accelerate gluten aggregation, decrease gluten network strength, and reduce aggregation energy, possibly due to the increase of disulfide bonds from 1.12% to 12.52% (P < 0.05). Moreover, SPF mediated medium molecular weight gluten as well as monomer gluten were polymerized into large molecular weights. In summary, SPF might mediate gluten aggregation and 10% substitution of SPF showed a significant level compared to others.

Pengaruh penambahan tepung ubi jalar ungu (Ipomoea batatas L.) dan tepung umbi porang (Amorphophallus oncophyllus) terhadap karakteristik fisikokimia dan organoleptik biskuit

Introduction: Biscuits are snacks made from flour and fat that are baked and have a long shelf life. Biscuits contain carbohydrates, fats and calories which are high but low in fiber, vitamins and minerals. This study aims to determine the proportion of the addition of purple sweet potato flour and elephant foot tuber flour to the best physicochemical and organoleptic properties of biscuits. Method: This method used in the study of purple sweet potato flour and elephant foot flour biscuits was a randomized block design with 5 treatment substitutions and 3 replications, resulting in 15 trials. Results:The best results for biscuits were in the P5 treatment (17.5% purple sweet potato flour : 12.5% elephant foot tuber flour) with the results of the physicochemical analysis of fracture strength of 13.07 N, antioxidant activity of 81.88 mg/ml, moisture content of 3.11%, ash content of 1.74% and organoleptic test of taste 4.00 (like), aroma 4.00 (like), color 2.88 (rather like) and texture 4.08 (like). Conclusion: Treatment substitution with the addition of purple sweet potato flour and elephant foot tuber flour had a significant effect on the parameters of breaking strength, antioxidant activity, moisture content, ash content, taste, color and texture. But it has no real effect on the flavor.

Formulation of an Improved Nutritional Quality Composite Flour for Bakery Products Using Wheat and Sologold Sweet Potato

The formulation of high nutritional quality composite flour for use in producing bakery products is essential and advantageous health wise to consumers of these products. Therefore in this study, various formulated ratios (0:100, 10:90, 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, 80:20, 90:10, and 100:0 denoted as A2, B9, B8, B7, B6, B5, B4, B3, B2, B1 and A1 respectively) of wheat and sologold sweet potato flour were made. The pure wheat A1 and pure sologold sweet potato A2 served as basis of assessing the nutritional contribution of sologold sweet potato flour at various ratios with wheat flour. The proximate properties, mineral, vitamins and beta carotene were determined in the various ratios formulated. More so, the best blend was selected based on desirability index of the formulated composite flours. Results revealed that B6 (40% wheat and 60% sologold sweet potato) had the highest desirability index of 0.65164. Hence, was selected as the best blend (composite) flour. The nutritional profile of the chosen B6 sample are as follows: moisture content (10.12%), crude fiber (3.21%), ash content (2.61%), protein content (5.80%), oil extract (5.20%), NFE (74.10%), sodium (0.13mg/g), calcium (2.08mg/g), magnesium (0.07mg/g), potassium (2.14mg/g), vitamin C (0.30µg/g), Vitamin A (24.6µg/g) and beta-carotene content (27.5µg/g). This profile showed valuable positive impact of sologold sweet potato flour on the nutritional characteristics of the developed B6 composite flour. Comparison of the blend B6 with some existing formulated composite flours, revealed that the developed composite flour B6 will likely have added advantage to the well-being of those that will consume its bakery products. Thus the B6 Blend (composite) flour is recommended for use in baking.

Impact of different proportions of sweet potato (Ipomoea batatas L.) flour on physical, chemical and sensory parameters of straight grade flour-based cake rusk

Powders of fruits and vegetables can replace wheat flour, to develop value-added nutritional food formulations. Sweet potato flour (SPF), due to presence of phytochemicals and excellent functional properties, has potential to be used with wheat flour to develop bakery products. In current research work SPF was replaced with refined wheat flour, at 0%, 10%, 20%, 30%, 40% and 50% levels, to develop cake rusk, one of the widely consumed snacks in the world. Effect of incorporation of SPF on physical, chemical and sensory attributes of formulated cake rusks was part of this study. SPF exhibited water and oil holding capacity than wheat flour. Increment in weight of cakes rusks from 8.1±0.05 (control) to 14.10±0.06 (50 % SPF), decrement in width, from 37.6±0.05 (control) to 27.08±0.05 (50 % SPF), and thickness, from 10.03±0.05 (control) to 5.05±0.02 (50 % SPF), was observed as a result of SPF incorporation. Proximate analysis resulted, significant increase in moisture, ash, fat and fiber contents, whereas a slight decrease in protein and NFE contents of the formulated cake rusks, as moisture, ash, fat and fiber in control sample were 3.30 ± 0.04%, 1.32 ± 0.02%, 29.02 ± 0.04% and 0.60 ± 0.01%, respectively, which were significantly increased to 6.82±0.03 %, 2.71±0.02 %, 32.67±0.1 %, 0.95±0.03 %, respectively, in 50 % SPF incorporated cake rusks. Total phenolic, flavonoid, carotenoid and mineral contents were significantly increased in cake rusks, with increasing level of SPF. Sensory analysis concluded that 20% level of SPF provided optimum quality cake rusks. Thus, SPF could be used at suitable levels in wheat flour, for development of good quality acceptable snacks.

Development and Profiling of Affordable and Nutritionally Optimal Pigeon Pea-Based Products for Improved Recipes Diversification in Rural Communities in Tanzania

Pigeon pea is an affordable source of protein, vitamins and minerals. Despite its nutritional importance, the legume has not been adequately utilized for human consumption in Tanzania due to limited recipes. Therefore, the study aimed to develop and profile quantitative attributes of value-added pigeon pea-based noodles (PPBN) and instant porridge (PPIP) flour for diversification of recipes in rural Tanzania communities. The computation on the amount of ingredients, the cost of the product mix and optimization was done using Linear programming, simplex method. PPBN and PPIP were developed and Quantitative Descriptive Analysis (QDA) was done by trained panelists. Data were analysed using R and XLSTAT software. Eight and four samples of PPBN and PPIP respectively were formulated and developed. Major ingredients for PPBN was pigeon pea, wheat and orange flesh sweet potatoes flour and for PPIP was pigeon pea, maize, orange flesh sweet potatoes flour (or pumpkin flour). The protein content for PPBN ranged from 41.0 to 58.2 g. The highest amount of iron content was observed in sample PPBN193 (26.4 mg), followed by PPBN1718 (21.0 mg), PPBN267 (19.3 mg) and PPBN136 (18.3mg). The highest value of zinc and pro-vitamin A was observed in sample PPBN136. For instant porridge the highest value of protein (17.1 g), iron (7.9 g), zinc (5.4 mg) and pro-vitamin A (308.5 µg) was observed in sample PPIPofspr. The highest mean intensity score for colour, aroma and mouthfeel was observed in samples PPBN718, PPBN193 and PPBN136. For sample PPIPofspr, colour (8.7) Aroma (7.7), mouthfeel (7.8), sweetness (7.1) and viscosity (7.9) had the highest mean intensity score. There was a significant increase in protein, iron, zinc and pro-vitamin A with an increase in the amount of pigeon pea and/or orange flesh sweet potato flour. Sample PPBN718, PPBN193, PPBN136 and PPIPofspr had better nutritional and sensory qualities that make

Preparation and Product Characterization of Microwaveable Food Using Lentinus edodes Protein through 3D Printing.

The Lentinus edodes protein (LP) is a high-quality protein known for its well-balanced amino acid composition. In this study, we developed three-dimensional (3D)-printed microwaveable food using a combination of LP and potato flour, and optimized the formulation to achieve a ratio of LP: potato flour: xanthan gum: water = 2:8:1:23. The 3D-printed samples exhibited better shape, weight, and size compared to the molded samples after microwave treatment, with the most favorable microwave effect observed at a 90% filling ratio. The LP content affected the viscosity and retrogradation value of the LP-potato starch mixture. Microwave duration affected the surface hardness, interior softness, and moisture content of the product. The highest overall score of 8.295 points was obtained with a microwave processing duration of 2 min. This study lays a foundation for the development of LP-based 3D-printed food.

Formulasi mie ikan patin dengan rasio tepung terigu dan pasta ubi jalar ungu berbeda sebagai pangan fungsional

One of the most popular processed foods is noodles. Making noodles with high protein ingredients can be from catfish. As an alternative to noodles as a functional food, catfish noodles made with wheat flour and sweet potato paste are prepared. The goal of this research is to analyze the results of adding sweet potato and wheat flour proportions on the chemical and organoleptic properties of catfish noodles and to establish the optimum ratio formula for doing so. The study's methodology was a CRD (Completely Randomized Design), with four treatments : F1 (1000g wheat flour), F2 (750g wheat flour: 250g sweet potato pasta), F3 (500g wheat flour: 500g sweet potato pasta), and F4 (250g wheat flour: 750g sweet potato pasta). Each treatment was carried out 3 times in a row, so 12 trials were obtained. The analysis of sweet potato catfish noodles products includes levels of antioxidant, water, and carbohydrate content, The organoleptic analysis observed color, taste, aroma, and texture. The best formulation on research results was found in the F2 treatment (750g of wheat flour:250g of sweet potato paste) with characteristics: water content of 5.4%, carbohydrate content of 65.6%, antioxidant AEAC content: 61 mg/g, and organoleptic evaluations of color 3.53 (like), taste 3.47 (somewhat like ), scent 3.93 (like), and texture 3.70 (like).

Study of Proximate Composition and Storage Stability of Selected Bakery Products from Developed Wheat-Sologold Sweet Potato Flour

The proximate composition and storage stability of selected bakery products from composite wheat-sologold sweet potato flour (40:60) were investigated. This is crucial to harness the beneficial attributes of the composite flour coupled with the quality of its baked products. Results of the proximate composition of the baked products (bread, biscuit and cake) from composite wheat-sologold sweet potato flour were as follows: moisture content (10.60, 8.20, 6.80%), crude fiber (0.42, 0.38, 0.40%), ash content (1.20, 1.40, 1.30%), protein content (17.10, 16.50, 18.40%), oil extract (5.83, 5.33, 5.30%) and nitrogen free extract (64.85, 66.79, 67.80%) respectively. These values are within the range of good quality marketable baked products. During storage under room temperature, the total bacterial and fungi count of the baked products were found to be within was within the tolerable limit of edible food. The wheat-sologold sweet potato is therefore, a potential composite flour in the baking industry for improved quality and safety of baked products.