Potato Flour Research Articles

Proximate, vitamins and sensory analyses of biscuit produced from blends of wheat and potato flour enriched with chia seed (Salvia Hispanica)

Proximate, vitamin and sensory analyses of biscuit produced from blends of wheat and potato flour enriched with Chia seed (Salvia Hispanica) were carried out in this study. Flour blends of wheat and potato were composite at replacement ratios of 50:50 %, 70:30 %, 60:40 % and 100 % wheat which served as the control and the three formulated samples were enriched with 5% Chia seed per sample. The biscuits produced were evaluated for their sensory, proximate and vitamins attributes. The result of sensory evaluation revealed that the biscuit was accepted with a mean score of 6.40% similar to the 100% wheat flour with mean score of 6.80 %. There were significant difference among the samples at (P≤0.05) based on appearance, aroma, taste, crispiness and texture. The results of proximate analysis shows that the protein content of the enriched blends increased with mean score of 7.95 % higher than that of the control (100 %) wheat flour of 7.04%. The 100 % wheat flour (sample D) had high moisture content with sample A, B, and C, having 6.38 %, 7.17 % and 6.77 % respectively. The carbohydrate and energy value of the samples were significantly different at (P<0.05). Sample A had the highest carbohydrate and energy value of 75.68 % and 391 % respectively. The result of the vitamins content shows that the chia seed enriched samples of A, B, and C recorded 1.83 to 1.47 % respectively for Vitamin A and 0.64 to 0.62 % for Vitamin E. Sample D (100 % wheat flour) recorded the highest Vitamin C content of 4.64% higher than the enriched samples. The samples were significantly different at (P<0.05). In conclusion, biscuit of acceptable quality were produced from the formulation of wheat and potato flour enriched with chia seed (Salvia Hispanica).

Incorporation of defatted coconut flour into purple sweet potato crackers: a study on texture and colour characteristics

The foremost challenge in the development of gluten-free crackers from Indonesian local tubers is their textural properties. In this work, defatted coconut flour was incorporated into purple sweet potato flour in crackers making, which aimed to improve their physical characteristics due to high fibre and protein content. The effect of margarine concentration (15, 20, and 25%) and defatted coconut flour concentration (0, 15, 30%) on hardness, fracturability, lightness (L), redness (a), yellowness (b), and moisture content were studied in a randomized factorial design experiment. Results showed that the concentration of margarine, the concentration of defatted coconut flour, and the interaction between the two factors had a significant effect (p<0.05) on hardness, fracturability, lightness, redness, and water content of crackers. Defatted coconut flour increased the hardness and the fracturability of crackers, but margarine concentration reduced both textural properties. Higher concentration of margarine and defatted coconut flour increased values of L and a, but did not affect the b value. There seemed to be a maximum concentration of defatted coconut flour and margarine the in cracker to maintain textural properties.

Near Infrared and UV-Visible Spectroscopy Coupled with Chemometrics for the Characterization of Flours from Different Starch Origins

This work tested near-infrared (NIR) and UV-visible (UV-Vis) spectroscopy coupled with chemometrics to characterize flours from different starch origins. In particular, eighteen starch-containing flours (e.g., type 00 flour, rye, barley, soybean, chestnut, potato, spelt, buckwheat, oat, millet, rice, durum wheat, amaranth, chickpea, sesame, corn, hemp and sunflower flours) were analyzed with a twofold objective: chemically characterizing the investigated flours and laying the groundwork for the development of a fast and suitable method that can identify the botanical source of starch in food. This could ensure ingredient traceability and aid in preventing/detecting food fraud. Untargeted approaches were used for this study, involving the simultaneous acquisition of a large amount of chemical information (UV-Vis on extracted starch and NIR signals on raw flours) coupled with chemometric techniques. UV-VIS spectra were acquired between 225 and 800 nm after sample pretreatment to extract starch. NIR spectra were acquired between 900 and 1700 nm using a poliSPEC NIRe portable instrument on the flours without any kind of pretreatments. An initial exploratory investigation was conducted using principal component analysis and cluster analysis, obtaining interesting preliminary information on patterns among the investigated flours. In particular, the UV-Vis model successfully discerned samples such as potato, chestnut, sunflower, durum wheat, sesame, buckwheat, rice, corn, spelt and 00-type flours. PCA model results obtained from the analysis of NIR spectra also provided comparable results with the UV-Vis model, particularly highlighting the differences observed between hemp and potato flours with soybean flour. Some similarities were identified between other flours, such as barley and millet, rye and oats, and chickpea and amaranth. Therefore, some flour samples underwent surface analysis via scanning electron microscope (SEM) using the Nova NanoSEM 450 to detect distinctive morphology.

UJI DAYA TERIMA DAN KOMPOSISI GIZI BOLU KUKUS LOW GLYCEMIX INDEX UNTUK PENDERITA DIABETES MELITUS

Diabetes mellitus is a disease with insulin secretion abnormalities characterized by hyperglycemia, this disease is relatively long, so insulin cannot be used effectively. DM disease characterized by increased blood glucose in fasting blood glucose > 126 mg/dl and random blood glucose > 200 mg/dl. Research objectives: To create a low glycemic index steamed sponge cake formulation to reduce blood glucose levels in DM sufferers. Methods: This research is an experimental study. This research using a non-factorial completely randomized design (CRD) with 4 treatments. The organoleptic test research subjects were 25 panelists. Research results: Based on the results of research on organoleptic tests (taste, texture, aroma and color) it shows that the preferred low glycemic index of steamed sponge cake is F3. Based on the ANOVA test, it can be seen that the significant value for color is 0.105 and taste is 0.245 this shows that the aspects that most panelists like about the low glycemic index steamed sponge cake are the color and taste aspects. This formula contains 283.97 kcal energy (per 100 grams), 11.58% protein, 14.69% fat, 26.36% carbohydrates, 45.28% water content, 2.08% ash content, 8 dietary fiber, 12%, and anthocyanins 18.71% Conclusion: Based on the research results, it can be concluded that the addition of purple sweet potato flour and tempeh flour to low glycemic index steamed sponge cake can be used as an alternative snack that is high in fiber and low in glycemic index for DM sufferers.

PKM Pemanfaatan Potensi Pangan Lokal Ubi Jalar Cilembu melalui Penepungan dan Pengolahan Mie Kering di Kabupaten Mojokerto

Duyung Village, located in Trawas District, Mojokerto Regency, has local food potential for Cilembu sweet potatoes. The problem that arises is that the use of local food is not yet optimal. Processing into Cilembu sweet potato flour and dry noodles is a step to optimize its utilization. This community service activity aims to develop the local food potential of Cilembu sweet potatoes in order to achieve food security in Duyung Village. Partners for this community service activity are farmer group partners and PKK groups. Training activities on making Cilembu sweet potato flour and dry noodles made from Cilembu sweet potato flour have been able to increase partners' knowledge and skills regarding the processing of Cilembu sweet potato flour and its application in dry noodle products. Mitra is also enthusiastic about making Cilembu sweet potato flour and dry noodles which will later become a business unit. The establishment of the Cilembu sweet potato flour and dry noodle business unit is expected to increase food security in Duyung Village through utilizing local food potential

SNACK BAR TINGGI SERAT DAN ANTIOKSIDAN BERBAHAN DASAR UBI JALAR UNGU DAN BERAS HITAM SEBAGAI ALTERNATIF SELINGAN PENDERITA DIABETES MELITUS

Type 2 diabetes mellitus is a metabolic disorder characterized by hyperglycemia due to decreased insulin secretion by pancreatic β-cells that requires dietary regulation to control blood glucose levels. Snack bars based on purple sweet potato flour and black rice flour which have high fiber and antioxidant content can be used as an alternative snack food for people with type 2 diabetes mellitus. The purpose of the study was to determine the nutritional content, dietary fiber content, antioxidants content and organoleptic properties of snack bars. This research was experimental with a completely randomized design (CRD) with three comparisons of formulation purple sweet potato flour: black rice flour and 3 repetitions. The results of the nutritional content were analyzed with the Anova test and continued with the Duncan test. While the organoleptic properties were analyzed by Kruskal Wallis test and continued by Man Whitney test. The selection of the selected formulation for snack bar products using the ratio (50%: 50%) from the results of the nutritional content test and organoleptic test. The results of the study show that F3 (70%:30%) snack bar is the selected formulation with nutritional content 100 g, namely energy 425 kcal, protein 13.80 g, fat 21.38 g, carbohydrates 44.23 g, dietary fiber 11.81 g and antioxidants 52.28% with less favorable organoleptic acceptance. The selected snack bar can be claimed as high dietary fiber and antioxidants food.

Nutritional Quality, Amino Acid Profile and Phytochemicals of High Protein-fibre Cookies Produced from Whole Wheat, Orange-fleshed Sweet Potato, Defatted Peanut and Rice Bran Composite Flour

This study evaluated the nutritional qualities of cookies from whole wheat (WW), orange-fleshed sweet potato (OFSP), defatted peanut (DPN) and rice bran (RB) composite flour. The flours (WPRG 1, 2 and 3) were formulated at different ratios (5.00-37.50%) and 100% WW flour (as control). The improved protein (13.54 ̵ 18.91%) and fibre (2.96 ̵ 8.65%) of the cookies depicted the positive inclusion of OFSP, DPN and RB flours. However, the essential minerals were significantly (p≤0.05) high in the composite cookies with no traces of heavy metals. Besides, the hydrophobic amino acids (24.10 ̵ 28.91%) and biological value (74.07 ̵ 89.77%) of the cookies showcased their potential bio-availability in some cardio-disease management. Their phenol (100.28-220.35 mg/100g) and tannin (53.40-76.50 mg/100 g) contents significantly (p≤0.05) enhanced their antioxidative power. The cookies produced from 56.25% WW, 18.75% OFSP, 5% RB and 20% DPN composite flour were mostly preferred by the consumers’ ratings. Finally, the added peanut and rice bran flours showed no significant (p<0.05) effect on the physical properties, acceptability and preference of the cookie samples. Hence, we conclude that it is possible to produce better and high nutritional (protein, fibre, etc.) cookies from whole wheat, OFSP, defatted peanut and rice bran composite flours.

Orange fleshed sweet potato-rice bran flour: Optimization, proximate and amino acid composition for dough meal production

This study focuses on optimizing the proximate composition of dough meal made from blends of orange-fleshed sweet potato, defatted sesame, and rice bran flour. The utilization of these readily available local ingredients demonstrates significant potential for enhancing the nutritional value of staple foods. The research employs a systematic approach to determine the optimal proportions of these three flours, with the goal of achieving a balanced profile of essential nutrients. Parameters such as moisture, protein, fat, carbohydrate, and dietary fiber content were analyzed for the optimized blends. The observed ranges for moisture, ash, protein, fat, fiber, and carbohydrates in the flour samples were 0.99–3.31, 1.44 - 8.88, 6.25 - 13.97, 6.09 - 12.22, 2.22 - 5.00, and 66.22 - 77.21g/100g, respectively. The optimal blends were determined using response surface methodology software, with a focus on achieving high protein and fiber content. Functional, pasting, and amino acid composition analyses were performed on these optimum blends. In conclusion, the optimized flour blends of orange-fleshed sweet potato, defatted sesame, and rice bran present a viable alternative to conventional unripe plantain flour for dough meal production. This research bridges the gap between traditional staples and nutritional enrichment, offering potential solutions for addressing nutritional deficiencies and promoting sustainable dietary practices. The findings contribute to the development of innovative food formulations that cater to both nutritional needs and consumer preferences.

Research on printing performance of full potato powder: The relationship between rheological properties, microstructure, and printing performance

AbstractThis work evaluated the printing performance of mashed potatoes (MP), principally utilizing full potato powder as a raw material, with the aim of improving the printing quality and efficiency of MP. It investigated how different formulations affected the rheological traits, microstructure, and printing effectiveness of MP. Using a single‐factor controlled variable approach, the molding properties of MP were investigated in terms of the concentrations of full potato powder and the concentrations and ratio of the mixed colloid of carrageenan (CG) and xanthan gum (XG), respectively. Through the experiment, the relationship between the rheological properties, microstructure, and printing performance of MP was established, and its printing characteristics were evaluated in terms of the rheological parameters, microstructural characteristics, and extrusion molding effect of MP. The results showed that: the concentration of full powder significantly influences the printability of MP, and a specific concentration of full powder can make MP have better flow properties; CG–XG could enhance the viscoelasticity and surface quality of MP so that MP had good shear thinning characteristics and thixotropic properties, ensuring that the MP could immediately restore the viscoelasticity to maintain the stability of the structure of the parts after extruding; and the MP can be used to create composite materials. The 3D printing of potatoes was examined in this article based on the material's molding properties, offering a theoretical and technical foundation for the execution of MP high‐efficiency and high‐precision printing and is of significance in advancing the field of food 3D printing technology.Practical applicationsIn this study, the relationship between rheological properties, microstructure, and printing performance was established for the first time, and the structural characteristics of molding equipment were correlated with the properties of printable raw materials. This study also introduces a novel molding process. By incorporating the appropriate hydrophilic gel and potato starch and using full potato flour as the research object, the printable performance of mashed potatoes was enhanced. The molded food preserved the original nutrients and potato flavor to a large extent, which promoted the development of potato staple foods and was of significant importance for the study of the 3D printing capabilities of the paste food.

Quality Evaluation of Malted Pigeon Pea –Orange Fleshed Sweet Potato Flour Blends and Biscuits Using Albino (Wistar) Rats

The use of underutilized food crops and their fortification could add value to food products. Malted pigeon pea was produced and substituted into orange fleshed sweet potato at 0, 5, 10, 15, 20, and 100% to produce flour blends which was used to feed albino rats on addition of salt, bone meal, blood meal. The blend flour was also used to produce biscuits on addition of baking fat, sugar and salt. The biscuit was analysed for physical and sensory properties. The albino rat feed was analysed for nutrition and haematological qualities. The ash, protein and energy value content of the flour increased from 2.34 to 3.11, 4.64 to 13.27%, 379.83 to 384.19 Kcal/100g, respectively, with increase in added malted pigeon flour. The flavonoid, saponin, phenol, phytate, tannins contents increased from 2.11 to 3.43, 6.61 to 9.70, 0.03 to 0.07, 33.74 to 50.28, 0.04 to 0.08 mg/kg, respectively. The water absorption capacity and bulk density capacity decreased from 0.38 to 0.15% and 0.73 to 0.46 g, while the swelling, oil absorption and foam capacity increased from 1.60 to 3.65, 0.91 to 1.82 and 7.15 to 12.20%, respectively, with addition of malted pigeon pea. The highest break strength was observed in biscuit produced with 85:15 (85 % orange fleshed sweet potato, 15 % malted pigeon pea flour blends) (3000g). The Feed Efficient Ratio (FER) and the Protein Efficient Ratio (PER) of the feed albino rats improved with addition of malted pigeon pea. The Haemoglobin (HB), Park Cell Volume (PCV), Total White Blood Cells (TWBC), White Blood Cells (WBC), Red Blood Cell (RBC) of the feed albino rats generally increased with increase in the quantity of malted pigeon pea over the three weeks feeding duration. All the blend flour biscuits were generally accepted; however, the 15% malted pigeon pea biscuit was the most preferred. Quality and acceptable biscuits can be produced from malted pigeon pea –orange fleshed sweet potato.

Daya terima dan kandungan gizi formulasi biskuit IBBU sebagai pangan darurat bencana pereda stres ibu hamil

Background: Disasters can cause emergencies that have the potential to impact food and nutrition crises, especially in the first five days (first phase of emergency response); therefore, assistance is needed in the form of providing food immediately. Pregnant women are vulnerable groups that can become victims of disasters. Insufficient intake by pregnant women during a disaster can lead to a potential incidence of infection, stunting, and malnutrition in infants. Additionally, disaster conditions can cause pregnant women to experience stress.Objectives: This study aimed to analyze the formulation of disaster emergency food biscuits in an effort to relieve stress in pregnant women victims of disasters.Methods: This type of research was purely experimental on the biscuit formula and had a completely randomized design with five formulas. The nutritional content was calculated using DKBM. The acceptability test at the organoleptic stage was quasi-experimental. The organoleptic quality tested on 3 limited panelists and 25 somewhat trained panelists was analyzed using the Kruskal Wallis test (α ≤ 0,05). Results: The results showed that the formula with the best acceptability was F1 (purple sweet potato flour 30 g; skim milk powder 10 g; soy protein isolate 5 g; nutmeg powder 7 g) with total energy per serving 247,4 kcal, which fulfills 11% of the energy needs of pregnant women. Giving 7 grams of nutmeg powder can potentially relieve stress in pregnant women if consumed one serving per day for 15 days.Conclusion: An increasing number of substitutions resulted in lower acceptability and higher energy, protein, and fiber contents in biscuits. In addition, biscuits are produced with high nutritional content and can relieve stress. The formula with the best acceptability was obtained using F1 (7,5% purple sweet potato flour, 2,5% skim milk powder, 1,3% soy protein isolate, and 1,8% nutmeg) and had the potential to relieve the stress of pregnant female victims of the disaster.

Sweet potato flour (Ipomoea batatas) as natural antioxidant on carcass yield and meat physicochemical characteristics of Creole chickens of Mexico and Cobb 500.

Antioxidants are considered functional additives against oxidative stress since they avoid nutritional decline in the meat. The main objective of the present study is to evaluate the effect of sweet potato flour (SPF) as a natural antioxidant on carcass yield and physicochemical characteristics of Creole chickens of Mexico (CChM) and Cobb 500 broilers. In total, 210 chickens (105 CChM and 105 Cobb 500 chickens) were randomly assigned to three treatments: 0, 500, and 1000mg of SPF kg-1 of feed. The Cobb 500 chickens showed higher carcass yield (hot and cold), breast, and breast fillet, whereas the CChM had higher thigh yield (P ≤ 0.05). The yield on the previously mentioned variables was not affected by the inclusion levels of SPF. The initial pH differed because of the effect of the chicken's genotype and the addition of SPF, which was higher on Cobb 500 chicken and on those that were not supplemented with SPF. The birds' skin that consumed SPF presented higher yellowness after 24h (P ≤ 0.05). CChM manifested a higher dry matter and protein content and a lower content of ash and fat (P ≤ 0.05). In conclusion, Cobb 500 chickens present a higher carcass yield and its components, in addition to a less acid pH; however, CChM offer a higher nutritional contribution, whereas the 500 and 1000mg addition of SPF increases the skin yellowness, which makes it an alterorganic as a pigment on broiler chicken production.

Development of a functional cake with probiotics and micro-encapsulated essential oils: Evaluation of nutritional properties, liver protection, and immune boosting

This study used probiotics and micro-encapsulated clove and cinnamon oils to develop a functional cream-stuffed cake based on sweet potatoes flour and rice flour instead of wheat flour. The cake was evaluated for its physical, chemical, and sensory properties and its antioxidant capacity. The protective effect of the cake against liver injury and immunosuppression induced by thioacetamide injection in male rats was also evaluated. The study found that eugenol and cinnamaldehyde were the majority of volatile compounds in the essential oils used in the cake, with values of 78.73 % and 81.57 %, respectively, as determined by GC-MS analysis. The viable counts of added probiotics in the cake ranged from 13.15 to 11.21 log CFU/g and were still above the threshold for health benefits. The cake had an increased dietary fiber and protein content while containing a low-fat percentage compared to a commercial cake sample. The innovative cake also contained higher levels of water-soluble and fat-soluble vitamins and minerals such as iron, calcium, potassium, and zinc. The antioxidant capacity of the cake was evaluated, and it was found to contain 1827.23 mg GAE/100 g of total phenols and 97.13 mg QE/100 g of flavonoids. The cake was also found to have antioxidant activity and was effective in protecting the liver from oxidative stress and inflammation and reducing immunodeficiency associated with liver damage.

DIFFERENCES IN FOOD INTAKE (ENERGY, PROTEIN, FAT AND CARBOHYDRATES) IN CHILD WASTING BY GIVING COOKIES OF PURPLE SWEET POTATO AND TEMPEH FLOUR

Wasting is a malnutrition condition attributable to insufficient food intake and/or disease. Poor quality and quantity nutrition in food intake is particular concern, especially for child wasting. One of the efforts to deal of child wasting is by providing nutrient-rich supplementary foods such as cookies. Cookies of purple sweet potato and tempeh flour have nutritional value of protein (8.06-22.31%) and carbohydrates (63.85-82.42%). The aim of study was to analyze differences in food intake (energy, protein, fat and carbohydrates) in child wasting by giving cookies of purple sweet potato and tempeh flour. The design of this study was quasi-experiment used a pre-posttest design with a controlled group. The study consisted of a control group (100% purple sweet potato cookies), K1 (90% purple sweet potato: 10% tempeh flour) and K2 (80% purple sweet potato: 20% tempeh flour). The intervention for 30 days. The analyze of data used were paired t-test and One-Way Anova. The results found that there was an increase in food intake (energy, protein, fat and carbohydrates) before and after giving cookies of purple sweet potato and tempeh flour and it was statistically significant. There was a significant difference food intake in each group after intervention by cookies (p<0.05). Intervention with cookies of purple sweet potato and tempeh flour could be the alternative to increase food intake in child wasting.

Formulasi Sereal Berbasis Tepung Ubi Ungu, Tepung Tempe, dan Telur Puyuh sebagai Makanan Tambahan Alternatif untuk Balita Gizi Kurang

Background: The government's effort to overcome toddlers with malnutrition is by providing additional food through local food diversification. One form of alternative food that can be made is in the form of cereals made from local food, purple sweet potato flour, tempeh flour, and quail eggs; Objective: Knowing the formula, quality and hedonicity, and the nutritional content of cereals based on purple sweet potato flour, tempeh flour, and quail eggs as alternative food additives for undernourished toddlers;Method: The study used an experimental design. Consisting of three types of treatment, with a ratio of purple yam flou and tempeh flour, namely 50%: 50% (F1), 60%: 40% (F2), and 80%: 20% (F3). The best cereal formula was obtained through a hedonic test with semi-trained panelists, nutritional content test using proximate analysis;Results: The cereal formula chosen was F3 with 494 kcal of energy, 7.06 grams of protein, 23.78 grams of fat, 62.96 grams of carbohydrates, 4.25% water content, and 1.96 grams of ash content. 51 of 2016 and SNI 01-7111.2-2005 regarding nutritional supplementation product standards, the protein and fat content of cereals has not met the requirements while the energy, carbohydrate, water, and ash content have met the requirements; Conclusion: The cereal formulation chosen was F3 with a ratio of 80% purple sweet potato flour and 20% tempeh flour. It is necessary to improve the cereal formula so that it meets the quality requirements for complementary foods for toddlers.

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).