Potato Flakes Research Articles

Potatoes Compared with Rice in Meals with either Animal or Plant Protein Reduce Postprandial Glycemia and Increase Satiety in Healthy Adults: A Randomized Crossover Study

BackgroundRice and pasta are recommended as healthier than potatoes on the basis of their glycemic index when eaten alone. ObjectivesThe study objective was to evaluate postprandial glycemia (PPG), appetite, and food intake (FI) at meals with potatoes or rice when consumed with either meatballs or their vegetarian substitute. MethodsIn a randomized, single-blinded, crossover design, 26 (13 males and 13 females) healthy adults (age: 18–45 y; body mass index [kg/m2]: 18.5–29.9) consumed isocaloric fixed amounts of either meatballs or vegetarian-substitute balls with ad libitum access to either baked French fries (BFF), instant mashed potatoes (IMPs), or rice (control). FI was measured at the meal and at an ad libitum pizza meal served 120 min later. Blood glucose (BG), appetite, and plasma insulin responses were measured within the meal (0–30 min), postmeal (30–120 min), within pizza meal (120–140 min), and post-pizza (140–170 min). Effects of protein source, carbohydrate (CHO) source, and sex and their interactions were analyzed using analysis of variance followed by Tukey’s post hoc test. ResultsParticipants consumed 23–25% less treatment meal energy (kcal), 32–34% less CHO energy (kcal), and 13–16% less total energy (kcal) after the BFF and IMP than rice meals (P < 0.0001). Postmeal BG was lower after IMP (6.76 ± 0.15; P < 0.0001) and rice (6.92 ± 0.15; P = 0.0012) compared with BFF (7.19 ± 0.15). Post-pizza BG was higher after rice (6.77 ± 0.09) than that after BFF (6.51 ± 0.09; P = 0.0012) and IMP (6.39 ± 0.09; P < 0.0001). Postmeal meaned insulin was higher after BFF (82.16 ± 8.58) and IMP (77.75 ± 8.60) compared with rice (56.44 ± 8.59; P < 0.002). Insulin during pizza meal was lower after BFF (17.14 ± 6.90) compared with both IMP (39.03 ± 6.90; P = 0.0060) and rice (34.21 ± 6.90; P = 0.0336). Meatballs led to lower BG (6.48 ± 0.09; P = 0.0076) and higher insulin (84.54 ± 5.87; P = 0.0406) post-pizza compared with their plant protein substitute (6.64 ± 0.09 and 73.18 ± 5.87, respectively). ConclusionsAdults consuming meatballs or plant-based substitute with ad libitum IMP had lower PPG post-treatment and at a later pizza meal compared with rice. Both IMP and BFF resulted in lower energy intake than after rice.This trial was registered at http://clinicaltrials.gov (https://register.clinicaltrials.gov/prs/app/action/SelectProtocol?sid=S000CKIJ&selectaction=Edit&uid=U0000IA4&ts=2&cx=-uf51kf) as NCT05610124. Protocol ID: 43406 (Postprandial Glycemia and Satiety of Meals with Potatoes, with and without Protein).

Comparative Interpretation of Structural, Functional, Phytochemical and Pasting Profile of Coloured Variety Potato Flakes Prepared Using Different Drying Techniques

Comparative Interpretation of Structural, Functional, Phytochemical and Pasting Profile of Coloured Variety Potato Flakes Prepared Using Different Drying Techniques

Special bakery products - Acrylamide formation and bread quality are influenced by potato addition

Especially high levels of asparagine, like those present in potatoes, combined with reducing sugars, lead to increased acrylamide formation. As the influence of potato addition on acrylamide and baking quality in breads has not been examined yet, we aimed to investigate this area and prepared breads with potato flakes (7.5–22.5 g/100 g flour) at different moisture levels as a common mitigation approach (56.5–79.1 g/100 g flour). Analyses included reducing sugars (HPAEC–PAD), asparagine (HPLC) in dough, acrylamide (HPLC-MS/MS) in crumbs and crusts and baking quality measures (dimensions, baking yield, specific volume, lightness, browning index, firmness, crumb and crust moisture, crust-to-crumb ratio, crust thickness, pore analysis). High acrylamide concentrations were measured in crusts, reaching 292.3 ± 16.2 μg/kg, or 91.8 ± 5.3 μg/kg in bread. Significant (p < 0.001) linear correlations were identified between crust acrylamide and asparagine (r = 0.97), glucose (r = 0.85) and maltose (r = 0.92) in doughs, and also potato flakes addition (r = 0.95), surface browning index (r = 0.90) and bread lightness (r = −0.97). Summarizing, potato flakes addition led to higher precursor levels, while water addition influenced the reaction kinetics. Both parameters affected the quality of the bread significantly.

Statistical Experimental Design as a New Approach to Optimize a Solid-State Fermentation Substrate for the Production of Spores and Bioactive Compounds from Trichoderma asperellum.

Managing organic agricultural wastes is a challenge in today's modern agriculture, where the production of different agricultural goods leads to the generation of large amounts of waste, for example, olive pomace and vine shoot in Mediterranean Europe. The discovery of a cost-effective and environment-friendly way to valorize such types of waste in Mediterranean Europe is encouraged by the European Union regulation. As an opportunity, organic agricultural waste could be used as culture media for solid-state fermentation (SSF) for fungal strains. This methodology represents a great opportunity to produce secondary metabolites like 6-pentyl-alpha-pyrone (6-PP), a lactone compound with antifungal properties against phytopathogens, produced by Trichoderma spp. Therefore, to reach adequate yields of 6-PP, lytic enzymes, and spores, optimization using specific agricultural cheap local wastes from Southeastern France is in order. The present study was designed to show the applicability of an experimental admixture design to find the optimal formulation that favors the production of 6-PP. To conclude, the optimized formulation of 6-PP production by Trichoderma under SSF contains 18% wheat bran, 23% potato flakes, 20% olive pomace, 14% olive oil, 24% oatmeal, and 40% vine shoots.

New insights into Bacillus cytotoxicus sources, screening, toxicity, and persistence in food production facilities

Bacillus cytotoxicus is a thermotolerant member of the Bacillus cereus group. It has been linked to rare, but at times fatal cases of diarrheal disease and might be missed at routine diagnostic screening temperatures commonly used for the B. cereus group. The pathogen is mostly found on dehydrated foods containing potato starch or insects. How it enters the food chain or whether it persists in food producing environments is largely unknown. Increased consumption of insects and convenience foods in Europe and the lack of information on the persistence of B. cytotoxicus in food environments and its virulence demand for further characterization. In this study, we aimed to obtain a better understanding of i) the food sources of B. cytotoxicus, ii) screening temperatures needed for its isolation from food matrices, iii) cytotoxicity of the organism, and iv) its ecological niche and potential epidemiological links. To this end, 112 food samples were collected, with a focus on foods exhibiting low water activity. The samples were screened for B. cytotoxicus at 42 °C and at 50 °C. Presumptive isolates were characterized by cytK-1 toxin gene PCR for differentiation of B. cytotoxicus from other B. cereus group members. Vero cell cytotoxicity assays were performed, and selected isolates were sequenced. Our results show that screening at 42 °C might be insufficient for detecting B. cytotoxicus in foods that harbor other less thermophilic Bacillus species. When screening at 50 °C, B. cytotoxicus was detected in 23% of the food samples (n = 26 isolates). The highest prevalence was detected in mashed potato products (82%) and potato flakes (67%). In contrast, a wide range of products not containing any potato ingredients did not yield B. cytotoxicus isolates. All B. cytotoxicus isolates exhibited either low or no detectable cytotoxicity. WGS analysis revealed that a highly toxic isolate is closely related to the French outbreak strain NVH 391-98. In addition, we could show that two isolates sampled 5 years apart from the same production facility only differed by seven SNPs, making it likely that B. cytotoxicus is able to persist in production facilities over a long time. Interestingly, the reoccurring strain possessed an additional plasmid and did not show cytotoxic potential when re-isolated after 5 years.

ASSESSMENT OF THE QUALITATIVE AND TECHNOLOGICAL CHARACTERISTICS OF INSTANT SECOND DINING DISHES

In the article, the authors studied four samples of instant mashed potatoes from different brands of domestic manufacturers. During the tests, generally accepted standard methods for assessing the quality and packaging of concentrates of food second lunches were used by the requirements of regulatory documents. The packaging was analysed by the provisions of SS (State Standard) 15113.1 and SS 33837-2016, TR CU (Technical regulation of the Customs Union) 005/2011. The quality indicators of mashed potatoes were determined following the requirements of SS 19327-84 (as amended in 2000). In addition, the authors determined the mass fraction of moisture according to SS 15113.4-77 and visually assessed the impurities’ presence. The readiness of the dishes to eat and reconstitutability was also evaluated according to the method indicated on the label. The authors additionally evaluated the mass fraction of additives (%) shown in the composition of puree (crackers, fried onions) since they are involved in forming taste sensations. They also presented the analysis results of packaging quality indicators and the identified differences. A discrepancy between the labelling of samples and the requirements for accessibility was revealed. The content of additives in sample No. 2 does not correspond to the information stated on the label. However, according to physical and chemical indicators, all samples conform to the standards. Based on the results of the tasting evaluation of the pieces, a ranked series was compiled in descending order of quality. The authors proposed introducing quality indicators for food concentrates of the second dinner courses, reflecting the content of individual components in the regulatory documents. These quality indicators will contribute to stricter control over it and the implementation of the declared information on the composition of products by manufacturers. Furthermore, the obtained results are characterised by a practical component for manufacturers of instant concentrates when promoting new product lines that meet customers’ requirements. Also, the results of this study are helpful for consumers when choosing a competitive product from various assortments that differ in price and quality.

Influence of Dietary Protein Content on the Nutritional Composition of Mealworm Larvae (Tenebrio molitor L.)

The use of insects as livestock feed is becoming increasingly accepted because they provide an important source of protein. The purpose of this study was to investigate the chemical composition of mealworm larvae (Tenebrio molitor L.) reared on a range of diets that differed in nutritional composition. Focus was placed on the influence of dietary protein content on larval protein and amino acid composition. For the experimental diets, wheat bran was chosen as the control substrate. The following types of flour-pea protein, rice protein, sweet lupine, and cassava, as well as potato flakes, were mixed with wheat bran and used as the experimental diets. An analysis of the moisture, protein, and fat content was then carried out for all diets and larvae. Furthermore, the amino acid profile was determined. It was shown that supplementing the feed with pea and rice protein was most suitable in terms of high protein yield in larvae (70.9-74.1% dry weight) with low fat content (20.3-22.8% dry weight). The total amino acid content was highest in larvae that were fed with a mixture of cassava flour and wheat bran (51.7 ± 0.5% dry weight), as well as the highest content of essential amino acids (30.4 ± 0.2% dry weight). Moreover, a weak correlation between larval protein content and diet was identified, yet a stronger influence of dietary fats and carbohydrates on larval composition was found. This research could result in improved formulations of artificial diets for Tenebrio molitor larvae in the future.

The water insoluble fraction from red cabbage and black currant pomace reduces the formation of acrylamide, 5-hydroxymethylfurfural and reactive aldehydes in fried potato-based crisps

Plant food by-products are often characterized by a tight matrix of insoluble polysaccharides entrapping bioactive functional molecules. In this study, we investigated the impact of black currant pomace (BC), red cabbage waste (RC) and their water-insoluble fraction (IBC and IRC, respectively) on the formation of Maillard reaction and lipid oxidation products during thermal treatment of potato-based fried crisps. Results showed that the substitution of 20% potato flake with IBC and IRC significantly reduced the formation of acrylamide (14.7%–66.3%) and 5-hydroxymethylfurfural (15.9%–55.4%). This can be explained both by the inhibition of Maillard reaction by plant polyphenols and by the decrease of asparagine and reducing sugars concentration due to the partial replacement of potato flakes. On the opposite, the addition of BC and RC promoted acrylamide and 5-hydroxymethylfurfural formation, which is related to the high amount of reducing carbohydrate in BC and RC. Besides the higher recoveries of extractable polyphenols in IBC- and IRC-enriched crisps, all the four ingredients significantly inhibited the accumulation of 4-hydroxy-2-nonenal, 4-hydroxy-2-hexenal, malondialdehyde and acrolein. These findings highlighted that the elimination of water-soluble compounds is a potential strategy for using plants by-products as efficient ingredients in fried products to limit the formation of processing contaminants.

RESEARCH ON THE EVALUATION OF TUBER YIELD COMPONENTS IN SOME POTATO VARIETIES (Solanum tuberosum L.) UNDER THE CONDITIONS OF AGRICULTURAL RESEARCH AND DEVELOPMENT STATION FROM LOVRIN, ROMANIA

Potato (Solanum tuberosum L.) is considered "the second bread of the country" due to the use of tubers in a wide range of foods and in the production of potato flakes, chips, and flour. It is also an important raw material for the alcohol, starch, glucose, dextrin etc. industry. The biological material used in the research consisted in 14 Romanian potato varieties developed in laboratories specialized in this species, namely: the National Institute of Research and Development for Potato and Sugar Beet from Braşov (cv. 'Asinaria', 'Cezarina', 'Sevastia', 'Brașovia', 'Castrum', 'Marvis', 'Sarmis' and 'Ervant'), and the Potato Research and Development Station from Târgu-Secuiesc (cv. 'Albioana', 'Armonia', 'Nemere', 'Productiv', 'Redsec' and 'Gared'). Experimental potato varieties were included in a monofactorial comparative culture, according to the four-replication randomized block method. The area of the experimental parcel was determined by the number of plants (200 plants / variant) and planting scheme. Thus, the number of plants per area unit was depended on the maturity group, namely: midlle early varieties (47,600 plants / ha; 0.70 m between rows x 0.30 m between plants / row), midlle late varieties (40,800 plants / ha; 0.70 m between rows x 0.35 m between plants / row) and late varieties (35,700 plants / ha; 0.70 m between rows x 0.40 m between plants / row). From the comparative analysis of morphological characters (number of tubers / hills) and yield (average tuber weight, yield per hill and area unit) one can highlight the following genotypes depending on maturity group, namely: midlle early Asinaria variety, and midlle late 'Albioana', 'Braşovia', 'Productiv', and 'Sarmis' potato varieties. Taking into account the costs of potato culture and the production price for consumption potatoes in pedo-climatic conditions in western Romania, efficient productions of over 45 t/ha (yield/ha of tubers φ &gt; 55 mm) are required.

Self-Selection of Feeding Substrates by Tenebrio molitor Larvae of Different Ages to Determine Optimal Macronutrient Intake and the Influence on Larval Growth and Protein Content.

Simple SummaryInsects are widely discussed as being an alternative source of protein and a substitute for soy- and fishmeal. However, mass production is still expensive, so means are being sought to reduce production costs. One way is to keep the costs for insect diets low. One such possibility could be the use of food industry side streams or agricultural by-products to formulate an insect diet. This study tested different substrates as feed for mealworm larvae. These included by-products from grain processing such as husks or bran, pomace and other plant components. In many studies, feed is often tested individually, during which insect larvae are given a defined substrate as a single feed or in a two-component mixture, which they either eat or reject. It is often difficult to define the right nutrient composition for creating an insect diet. Therefore, the method of self-selection was used, in order to draw conclusions about the necessary nutrient requirements, especially depending on the age of the larvae. The results showed that the most suitable substrates for rearing mealworm larvae were mainly wheat bran and flour, maize hulls, oat bran and flakes, rice flour, lupine flour and potato flakes. Irrespective of their age, the larvae required a high content of carbohydrates and proteins and a low amount of fats and minerals. Indeed, protein and fat requirements grow with increasing age. These findings contribute towards formulating diet mixtures for Tenebrio molitor larvae of different ages.Nutrient self-selection was used to determine the optimal uptake of macronutrients by the yellow mealworm (Tenebrio molitor) larvae. The selection study consisted of four combinations of eight pelleted substrates from a total choice of 25, available to the larvae in a multiple-choice arena. In order to be able to determine the nutrient requirements as a function of the larvae age, six, eight and tenweekold larvae were used for the experiment. The larvae were free to choose between the different feeds for a period of two weeks. Rearing took place at 27 °C, 75% relative humidity and under dark conditions. The optimal ratios of macronutrients were 67.3 to 71.5% for carbohydrates, 19.9 to 22.8% for proteins and 8.6 to 10.0% for lipids to ensure the best results. Biomass growth, food intake and conversion were positively influenced to a significant extent by carbohydrate intake. The protein content, too, varied according to the macronutrient intake and substrate composition; a higher protein consumption increased the larval protein content. Wheat bran and flour, oat bran and flakes, maize hulls, lupine flour and potato flakes, in particular, were considered suitable substrates for the feeding and rearing of Tenebrio molitor larvae and highlighted that these larvae preferred a grain-based diet.

Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 2: Texture modified foods.

Texture-modified foods and thickened fluids play a major role in clinical treatment for individuals who suffer from swallowing difficulties (known as dysphagia). International Dysphagia Diet Standardization Initiative (IDDSI) developed a standardized terminology and description for texture-modified foods and thickened fluids to allow dysphagia patients to receive the correct consistency of food/drink. While the IDDSI framework provides a consistent texture description (Levels 0-7) and is widely accepted as an international standard, testing and assessment of IDDSI texture level are qualitative in nature and subjective in manner. These methods were proposed primarily for use by frontline carers, but are not most ideal for industrial purposes of quality control of such products. Therefore, the main aim of this work was to develop a quantitative instrumental method that best describes IDDSI levels as an objective framework. A set of test samples, including commercially available instant mashed potato, baby rice cereal, and cooked potato cubes of varying texture, were prepared. Two IDDSI measuring techniques, fork pressure test and spoon tilt test, were used to evaluate texture grades of these samples. Puncture and compression tests based on texture analyzer were used to assess cohesiveness, adhesiveness, firmness, and hardness for each food category (Levels 4-7). Thresholds of cohesiveness and adhesiveness, as well as bands of acceptable firmness and hardness for each food category were clearly identified and are proposed as objective complements to the IDDSI framework.

Proximate composition and vitamin A contribution of biofortified orange fleshed sweet potato value added products

Orange fleshed sweet potato (OFSP) is rich in provitamin A carotenoids and can thus be utilized to tackle Vitamin A deficiency (VAD) in Sub-Saharan Africa (SSA). Puree with high amounts of β-carotene processed from OFSP roots is currently being incorporated in baked products such as bread, cakes, biscuits, and buns. The objective of this study was to evaluate the nutritional composition of OFSP puree supplemented food products, that is, bread, buns, flakes, cakes, biscuits, muffins, soft cookies, golden biscuits and whole wheat flour bread. The composite products made from OFSP puree were analyzed for β-carotene content and proximate analysis. The highest concentration of β-carotene (19.86 mg/100g) was obtained in OFSP flakes. The concentration in buns with 20% puree was 0.58 mg/100g, while bread with 35% puree had a concentration of 3.02 mg/100g. Biscuits, cookies and cakes with high puree of 40% had β-carotene concentrations of 2.39, 1.83, and 2.30 mg/100g respectively. These concentrations are lower than in bread with 35% puree, and we see different proportions of ingredients and other factors such as cooking method, duration of cooking also play a major role in the final β-carotene concentration of the products. The total Retinol Activity Equivalents (RAE) for the OFSP products were significantly different with bread (35% puree) having a higher concentration of 216.67 µg/100g and OFSP buns (20% puree) having a lower concentration of 41.19 µg/100g. Orange fleshed sweet potato flakes had the highest concentration of 1443.2 µg/100g and whole wheat flour bread having the least of 6.9 µg/100g. The moisture content, total ash, crude fiber, crude fat, crude protein, and carbohydrate content of the OFSP products varied between 2.4-29.7%, 0.7-2.4%, 1.0-4.5%, 0.7-18.1%, 5.1-7.9% and 50.7-83.7%, respectively. The findings of this study show that different proportions of OFSP puree: wheat flour is not the only determinant on the final β-carotene concentration of the different OFSP products, the type and quantity of ingredients used, cooking time and method also contribute to the VA content. Diversification of OFSP food products helps increase its consumption and its added value. Key words: Beta-carotene, Orange fleshed sweet potato, puree, Sweet potato, Vitamin A

Effects of different gelatinization degrees of starch in potato flour on the quality of steamed bread

The effect of four kinds of potato flour with different gelatinization degrees on the quality of steam bread was investigated in the present study. Results showed that medium-well flour (MWF) and potato flakes (PF) steamed bread, particularly MWF steamed bread, possessed the desired product properties liked by consumers. The MWF steamed bread had the highest appearance score (42.78) and total sensory evaluation score (81.60), and the PF steamed bread exhibited the highest specific volume (1.84 mL/g) and taste score (43.05). An increase in the degree of potato flour gelatinization led to an increase in dough gas retention coefficient from 80.20 mL/100 mL to 85.17 mL/100 mL and a more uniform and dense dough microstructure. During dough preparation, the increased gelatinization degree of potato flours enhanced the hydroscopicity competition between potato starch and gluten, resulting in a flocculent gluten network and increased potato starch volume during steaming. During steaming, steamed bread with higher gelatinization degree of potato flour formed a homogenous and dense starch gel-gluten double network, making them softer with more uniform gas cells and larger specific volume. Thus, this study provides a perspective of the effect of starch gelatinization on steamed bread quality.

KUPATY PRODUCTION SAFETY FEATURES USING HYDRATED POTATO FLAKES

KUPATY PRODUCTION SAFETY FEATURES USING HYDRATED POTATO FLAKES

Simulation of heat transfer with variable energy input of the contact drying process for the production of potato flakes

According to the data on the norms of consumption of plant products of the Research Institute of Nutrition of the Russian Academy of Medical Sciences, potatoes rank first with a norm of 120 kg per person per year. Much attention is paid to the processing of potatoes, which allows to extend their shelf life, reduce storage capacity and reduce transportation, since 1 kg of dry potato product is equivalent to 7-8 kg of fresh potatoes. Industrial processing of potatoes into dried mashed potatoes and flakes allows to reduce losses of potatoes during storage and transportation, it becomes possible to enrich products with vitamins and other useful components, its nutritional value is better preserved, conditions are created for the complex processing of raw materials with complete disposal of waste and creating stocks of products from potatoes on a case of crop failure. The methods and equipment used for processing lines for potato processing and the production of dried products are distinguished by low thermal efficiency and the degree of use of the potential of the heat carrier and high specific energy consumption per unit of dried product. One of the ways to reduce heat consumption and increase the energy efficiency of production in the processing of edible plant materials is the use of an oscillated heat and moisture supply, which ensures a high quality finished product with an increase in the degree of thermodynamic perfection of the energy technology system. The modeling of the heat transfer process for contact drying with variable energy supply during potato processing was carried out to optimize the production technology, determine the rational production parameters of the roller dryer and increase the energy efficiency of the technological line. On the basis of the obtained model of heat exchange with variable heat supply, the calculation of the contact drying process for a roller dryer in the production of dry potato flakes is carried out

Quality Characteristics of Hot Air Dried Potato Flakes According to Storage Conditions of High Relative Humidity and Various Temperature Conditions

Quality Characteristics of Hot Air Dried Potato Flakes According to Storage Conditions of High Relative Humidity and Various Temperature Conditions

Automating the mixing and spraying stage of the instant mashed potato process

&lt;p&gt;The article describes a control logic used to automate the mixing stage of the instant mashed potato process, in order to improve the quality of the final product. Thus, initially the characteristics of the automated process are detailed, specifying the programming logic on the programmable logic controller, to later demonstrate through a data collection process the percentage of improvement in the quality of the final product from the perspective of the users. Indicators: percentage of humidity in the mixing stage, water absorption index (IAA), water solubility index (ISA) and hydrogen potential (pH). The development of the research concludes that the automation of the process, achieved that the IAA index and the ISA index, obtained in the spraying stage, improve by 8.13% and 23.05%, respectively, finding analyzed values within the optimal ranges. This in turn reflected a 39.61% improvement with respect to the humidity percentage, measured in the mixing stage, thus improving the quality of the final product, which brings with it a significant increase of 84.44% in production levels.&lt;/p&gt;

Effects of different gelatinization degrees of potato flour on gluten network integrity and dough stickiness

Potato flour with different gelatinization degrees was prepared and the properties of potato flour - wheat flour dough were compared to investigate the reason why dough with more than 30 g/100 g potato flakes becomes sticky. The results showed that the water absorption capacity of potato flakes was the highest, which was 2.2-fold higher than that of gluten and 3.4-fold higher than that of wheat starch. Dough microstructure analysis indicated that competitive water absorption of potato starch and gluten protein led to the discontinuous gluten structure and more exposed gliadin which is responsible for dough stickiness. The gliadin content (obtained at a single elution) in potato flakes-wheat flour dough was 200–400 g/100 g higher than that of others. Two-step kneading method was applied to increase the gluten integrity and reduce gliadin leaching, which reduced the dough stickiness from 31.86 g to 23.07 g. This study demonstrated that the content of gliadin was more responsible for stickiness of the dough than gelatinized starch, and two-step kneading method can be employed to improve the properties of food prepared with potato flakes.

Characteristics of yellow sweet potato flakes (Ipomoea batatas L.) with the addition of moringa leaf flour (Moringa oleifera)

Flakes made from yellow sweet potato flour are one of the products with the addition of moringa leaf flour to increase the added value of the two commodities. The purpose of this study was to characterize the chemical and organoleptic properties of yellow sweet potato flakes with the addition of moringa leaf flour and determine the best treatment. This research was designed using a Completely Randomized Design with the addition of 0%, 2%, 4%, 6%, 8% moringa leaf flour, and repeated twice. The results showed that the addition of 4% moringa leaf flour was the best treatment because it was following SNI, with chemical characteristics of 3.43% moisture content, 1.88% ash content, 7.24% fat content, 2.05% protein content, 80.54% carbohydrate content, 4.81% fiber content and organoleptic characteristics of color (3.93 like), taste (3.76 like), aroma (3.40 like), crispness (3.90 like), and overall (3.90 like).

Multisensory stimulation

Multisensory stimulation