Purple Sweet Potato Flour Research Articles

The effect of composition purple sweet potato flour (Ipomoea batatas L.) and wheat on the physical, chemical and sensory properties in cookies

The effect of composition purple sweet potato flour (Ipomoea batatas L.) and wheat on the physical, chemical and sensory properties in cookies

Nutritional Composition, Physicochemical, and Sensory Properties of Snack Bars Produced from Catfish Head Powder (Clarias gariepinus) and Purple Sweet Potatoes (Ipomoea batatas var Ayumurasaki) as Emergency Food

Graphical Abstract Highlight Research 1. The development of snack bars from catfish head powder (CHP). 2. The CHP was rich in nutritional composition and could be an additive ingredient in snack bars. 3. Adding CHP increased protein, lipid, and fibre content in the snack bars. 4. Snack bars with the addition of CHP were acceptable on all sensory attributes. 5. Snack bars produced from CHP could be used as an alternative emergency food. Abstract During natural disasters, emergency food is often needed to meet the victims’ nutritional intake such as protein, fat, carbohydrates, and energy. As an alternative, catfish heads, which are usually rich in nutritional content, can be developed into a snack bar product as emergency food. This research aimed to evaluate the chemical, physical and sensory properties of snack bars produced from catfish head powder (CHP) and purple sweet potato flour (PSPF). This research consisted of several stages, namely making CHP and PSPF, preparing snack bars, and analysing snack bars' chemical, physical, and sensory properties. The ratios of CHP and PSPF in the preparation of snack bars stage were F0 (0:100), F1 (25:75), F2 (50:50), and F3 (75:25). The CHP contained 43.52% protein, 21.24% lipid, 4.6% fibre, and 384.38 Kcal/100 g total energy. The addition of CHP and PSPF affected the chemical (proximate and antioxidant activity), physical (redness and hardness values), and sensory (aroma and overall acceptance) properties of the produced snack bars. All snack bars had protein content that complied with Indonesian National Standards (INS) for cereal bar biscuits. The protein, lipid, carbohydrate, and total energy content of the snack bar were in accord with the standards of the United States Department of Agriculture (USDA), Food Standards Australia New Zealand (FSANZ), and emergency food standards. It is also revealed that F2 was the best treatment based on its chemical, physical, and sensory properties. Indeed, snack bars from CHP and PSPF can be utilised as an emergency food alternative.

Daya Terima, Kandungan Gizi dan Daya Antioksidan Formula Snack Bar Substitusi Tepung Ubi Jalar Ungu dan Tepung Biji Kelor Sebagai Jajanan Sehat Bagi Anak Sekolah

Snacks among school children still contain many unhealthy ingredients (high sugar salt and saturated fat) fulfillment of the nutritional needs of school children can be achieved by changing to healthier snacks, one of which is snack bars. Fulfillment of nutrients in making snack bars can be obtained from local food ingredients, namely purple sweet potato flour and moringa seed flour. The aim is to determine the acceptability, nutritional content and antioxidant power of snack bar formula substituted with purple sweet potato flour and moringa seed flour as a healthy snack for school children. The design used a completely randomized design (CRD) method. Formulation of making snack bar substitution of purple sweet potato flour and moringa seed flour with three treatments F1 (90%:10%), F2 (80%:20%), and F3 (70%:30%). Research Results: Based on the results of the acceptability test, the selected formulation is F2. The snack bar contains 33.769% protein, 8.941% fat, 30.22% carbohydrate, 29.546% moisture content, 1.81% ash content, and IC50 antioxidant power of 101.354 ppm (medium).

Effect of glycerol and holy basil essential oil contents on properties of edible films from purple sweet potato flour

Effect of glycerol and holy basil essential oil contents on properties of edible films from purple sweet potato flour

Studi Pembuatan Klepon dengan Subtitusi Tepung Ubi Jalar Ungu dan Penambahan Tepung Kacang Almond sebagai Alternatif Makanan Selingan Penderita Diabetes Melitus

Background: Diabetes mellitus is a metabolic disorder that occurs chronically or chronically because the body does not have enough insulin hormone due to disruption in insulin secretion, insulin hormone that does not work properly or both. Diabetes mellitus is characterized by the appearance of typical symptoms, namely polyphagia, polydyscipsia, and polyuria and some experience weight loss. One of the risk factors for diabetes mellitus is unbalanced intake, where high consumption of fat and sugar can cause obesity and is associated with increased blood glucose. Therefore, appropriate snacks or distractions are needed for people with DM. Klepon with the addition of purple sweet potato flour and almonds can be a new innovation and can be used as an alternative snack for people with diabetes mellitus. Purpose: The purpose of this study was to determine the content of macronutrients and the effect of substitution of sweet potato flour andalmond on the acceptability of klepon's organoleptic quality. Method: Aanalysis used in this study consists of statistical analysis k and power analysis Accept or quality organoleptik. Result: The results showed that there was a significant influence on the nutritional value as well as on the color, taste, aroma and texture of almonds substituted sweet potato flour and almonds. The best treatment is found in P1 treatment cookies. Conclusion: The substitution of sweet potato flour and almonds affects the nutritional value and acceptability of color, taste, aroma, and texture of klepon.

Effect of Heat Moisture Treatment (HMT) Duration and Lactic Acid Concentration on the Characteristics of Purple Sweet Potato Flour (Ipomoea batatas L. Poiret)

Effect of Heat Moisture Treatment (HMT) Duration and Lactic Acid Concentration on the Characteristics of Purple Sweet Potato Flour (Ipomoea batatas L. Poiret)

Sensory Evaluation of Flakes from Purple Sweet Potato Flour with the Addition of Edamame Flour Using the Just About Right (JAR) Method

Sensory Evaluation of Flakes from Purple Sweet Potato Flour with the Addition of Edamame Flour Using the Just About Right (JAR) Method

Formulation of Purple Sweet Potato (Ipomoea batatas L.) Flour with Kersen Leaves (Muntingia calabura L.) Cookies as a Interlude Food

Formulation of Purple Sweet Potato (Ipomoea batatas L.) Flour with Kersen Leaves (Muntingia calabura L.) Cookies as a Interlude Food

Physicochemical characterization of a composite flour: Blending purple sweet potato and rice flours

In this study, the physicochemical characterization of different ratios of purple sweet potato flour (PSPF) and rice flour was investigated to improve the nutritional value and enrich the variety of rice-based staple food. The results showed that adding PSPF increased total dietary fiber and anthocyanin content whereas decreased amylose content of the composite flours. Additionally, the composite flours exhibited lower thermodynamic parameters and displayed darker, redder, and bluer colors. There were no noticeable changes in the functional group structure of the composite flours. The addition of PSPF decreased the crystallinity and water-holding capacity of the composite flours, whereas increased the average particle size and iodine blue value. PSPF increased the pasting temperature of the flours whereas decreased the breakdown and setback values. Overall, the addition of PSPF significantly affects the nutrition, color and physicochemical properties of the composite flours.

Effect of The Ratio of Purple Sweet Potato Flour and Rice Crust Flour on The Physical, Chemical, and Sensory Properties of High-Fiber Snack Bar

Dietary fiber, an indigestible component of plants, offers significant health benefits for humans. Creating a high-fiber snack bar can be a substitute for meeting daily requirements for dietary fiber. This research aimed to create snack bar products utilizing locally sourced ingredients, specifically rice crust flour and purple sweet potato flour, with the goal of optimizing the utilization of local food resources and enhancing the diversity of Indonesian cuisine. This study aimed to investigate how the proportion of purple sweet potato flour and rice crust flour influenced the chemical, physical, and sensory characteristics of the high-fiber snack bars that were created. The proportions of purple sweet potato flour to rice crust flour differed across the four snack bar formulas: FI (100%:0%), F2 (90%:10%), F3 (80%:20%), and F4 (70%:30%). The effectiveness index method was employed to determine the optimal formulation for the snack bar. The results indicated that lowering the proportion of purple sweet potato flour would enhance the firmness and color of the snack bar. The dietary fiber content (%db) of each formula was as follows: F1 (18.92 ± 1.43%), F2 (18.33 ± 0.79%), F3 (18.56 ± 2.73%), and F4 (19.48 ± 0.40%). The sensory test results showed a direct correlation between the panelists' preference level and the decrease in the proportion of purple sweet potato flour. Formula F4, consisting of a 70% proportion of purple sweet potato flour and a 30% proportion of rice crust flour, is the optimal formula for creating a snack bar.

Chemical and sensory evaluations of energy bar made from purple sweet potatoes and tapioca flour with the addition of Sidempuan salak (Salacca sumatrana (Becc.)) fruit

Sidempuan salak is a local fruit originating from South Tapanuli, North Sumatra. This fruit has a unique taste of sweet, sour and slightly astringent. This fruit can be consumed fresh or processed into several products, such as flour, drinks and sweets. This study aimed to develop a food-based energy bar from Sidempuan salak fruit (Salacca sumatrana (Becc.)). Energy bar formulation was done by blending purple sweet potato flour, tapioca flour, glucose syrup, egg albumen, coconut oil, salt, and dried salak fruit powder at 0 g as the control, 100 g (bar 1), 150 g (bar 2) and 200 g (bar 3). The chemical characteristic analysis showed that the control energy bars (CEB) per 100 g consisted of 63.17 g of carbohydrates, 1.95 g of protein, 13.42 g of fat, 6.40 mg of vitamin C, 248.05 mg of potassium and 381.24 kcal. Energy bar salak 1 (EBS1) had 377.44 kcal with a composition of 68.34 g carbohydrates, 1.71 g protein, 10.81 g fat, 8.00 mg vitamin C and 347.05 mg potassium. Energy bar salak 2 (EBS2) contained 375.49 kcal with 71.48 g carbohydrate, 1.84 g protein, 9.12 g fat, 5.77 mg vitamin C and 368.42 mg potassium. Energy bar salak 3 (EBS3) showed 369.40 kcal with 74.54 g carbohydrates, 1.92 g protein, 7.07 g fat, 9.96 mg vitamin C and 410.24 mg potassium. Based on sensory evaluation, the untrained panellists indicated that ESB3 was the most preferred, even though EBS1 and EBS2 were also very much acceptable. In conclusion, energy bars containing salak (EBS1, EBS2, EBS3) were lower in calories than the control energy bars due to the lower addition of flour. From the data obtained, salak has a good potential to be used as an additional ingredient to develop energy bars.

Organoleptic Testing Of The Use Of Purple Sweet Potato Flour On The Quality Of Cookies

Cookies are dry cakes made from soft dough with a high fat content that are relatively crispy when broken and the cross-section of the pieces has a dense texture, made from a mixture of wheat flour, refined sugar, margarine, meizena flour and powdered milk. Purple sweet potatoes are more focused on developing flour and starch because the color of the flour produced is more like purple sweet potato flour, and purple sweet potatoes tend to be more fragrant and have a distinctive taste of purple sweet potatoes. So purple sweet potato flour can be used in making cookies. This research aims to analyze the effect of using 15%, 40% and 45% purple sweet potato flour on the quality of the shape, color, aroma, texture and taste of the cookies produced. This type of research is a pure experiment using a Completely Randomized Design method. The data used is primary data obtained directly from 3 expert panelists by filling in the organoleptic test format for the quality of cookies with the effect of using purple sweet potato flour. The data obtained was then tabulated in table form and Analysis of Variance (ANOVA) was carried out, if Fh>Ft then continued with the Duncan Test. The results of the research showed that there was a significant effect of using 15%, 40%, and 45% purple sweet potato flour on the quality of color (purple), aroma (fragrant purple sweet potato), and sweetness (sweet taste and distinctive taste of sweet potato). The best results from the cookie quality test using purple sweet potato flour were 45%.

The Effect of Formula and Cooking Temperature on Sereal Characteristics of Purple Sweet Potato and Corn Composite Flour

The Effect of Formula and Cooking Temperature on Sereal Characteristics of Purple Sweet Potato and Corn Composite Flour

Cookies of purple sweet potato and tempeh flour as functional foods: nutritional value and sensory acceptability

Purple sweet potato is a local food that entails health functions for the human body. The use of purple sweet potato in the production of cookies provides adequate and potential nutrition as a functional food. As a source of carbohydrates, purple sweet potato is enriched with vitamins and minerals such as calcium, iron, and antioxidants and displays a unique colour. The addition of protein source food ingredients, tempeh flour, for instance, is essential to complement the nutritional value of cookies’ protein. This study aimed to analyse the nutritional value and sensory acceptability on cookies of purple sweet potato and tempeh flour. Cookies were tested proximately and for sensory acceptability (colour, flavour, texture, taste and overall parameters) with the ratios of purple sweet potato flour and tempeh flour, comprising 100:1 (FC01), 95:5 (FC02), 90:10 (FC03), 85:15 (FC04), and 80:20 (FC05). The results showed that cookies had moisture (2.05-4.28%), ash (1.05- 4.18%), protein (8.06-22.31%), fat (4.19-7.61%), and carbohydrate (63.85-82.42%) content. The result of sensory acceptability showed that there was a significant difference on the aroma of the cookies by adding purple sweet potato flour and tempeh flour. Tempeh flour can increase the protein content of cookies. The most preferred cookies is group of cookies with treatment FC02, had 80% of purple sweet potato flour and 20% tempeh flour.

Implementation Of The Argonoleptic Test Of Purple Sweet Potatoes BasicBiscuits As A Processing Innovation Of Mp-Asi Ages 6 – 12 Months

This Community Service (PKM) aims to add insight and knowledge about the importance of writing scientific papers, techniques, and procedures for writing scientific publication articles, concepts, and techniques for publishing articles in national scientific journals, to the management of Scientific Publication Journals. Infancy is the most important period because it is a period that is very vulnerable to malnutrition. The provision of breast milk substitutes (MP-ASI) has an important role in overcoming the problem of malnutrition in infants. Purple sweet potatoes can help meet nutritional needs because they contain complex nutrients, namely carbohydrates, protein, fat, vitamins, iron, fiber, and anthocyanins. This type of research is an experiment that aims to determine the organoleptic test on biscuits substituted with purple sweet potato flour. The research population was mothers of infants aged 6-12 months and infants aged 6-12 months with a total population of 293 people. The sampling technique was purposive sampling with a total sample of 29 mothers of infants aged 6-12 months and 29 infants aged 6-12 months. The results of the organoleptic test showed that the level of preference for color was very like (38%) liked (55%) taste was very like (55%) liked (45%), the texture was very like (31%) liked (48%), the aroma was very like (34 %) liked (48%) and the acceptability test for 6-12 months babies liked it (93%). The results of this study can be useful as complementary foods for breast milk so that it can meet the daily nutritional needs of babies. It is recommended that further research be carried out to increase the preference value on the color, texture, and aroma of purple sweet potato biscuits

Composites flour formulation made from yellow pumpkin, purple sweet potato, corn, and wolf-herring flour for replacement of wheat flour on low- and high- moisture foods part I: Cookies and muffin

IntroductionThe study investigated the potential of yellow pumpkin, purple sweet potato, corn, and wolf-herring flour as local-based ingredients in generating cookies and muffin rich in minerals and amino acids. MethodsFive different composites were prepared and applied for cookies and muffins preparation replacing wheat flour. Sensory acceptability was conducted, and selected formulas were further evaluated for their chemical composition including proximate, dietary fiber, minerals (Mg, P, Fe, Zn and Ca) and amino acids. Results and discussionA formula consisting of 45 g yellow pumpkin-, 45 g purple sweet potato-, 5 g corn- and 5 g wolf-herring flour was selected as the highest acceptability. Compared to muffins, cookies had a higher level of fat (21.6%), protein (8.6%), ash (2.9%), dietary fiber (14.4%), calorie (462.6 cal/100 g), Mg (47.9 mg/100 g), P (1725.9 mg/kg), Fe (2.0 mg/100 g), Zn (0.9 mg/100 g) and Ca (136.8 mg/100 g). Cookies and muffins contained 15 L-amino acids in which 7 were amino acids essentials. The higher amino acids were L-aspartic acid and L-glutamat acids ranged between 6.9 – 8.1 and 8.9 – 9.5 g/kg, respectively. The lowest amino acids obtained was L-Histidine at 1.9 g/kg for cookies and muffin. ConclusionIn conclusion, cookies, and muffin rich in mineral and amino acids can be formulated based on low-cost locally available food ingredients.

Karakteristik Fisikokimia dan Organoleptik Biskuit Tepung Ubi Jalar Ungu dan Tepung Koro Pedang Putih

Biscuits were made of purple sweet potato flour and jack bean flour as an effort to add nutritional value to the biscuits. This study aimed to determine the effect of different substitution ratios of purple sweet potato flour and jack bean flour on the chemical, physical, and organoleptic characteristics and their benefits as alternative foods for the daily nutritional needs of stunting toddlers. In this study, we used an experimental method with a ration of purple sweet potato flour and jack bean flour. It consisted of four levels treatment P1 (58%:42%); P2 (67%:33%); P3 (75%:25%); and control (100%:0%). The biscuit acceptability test for the four biscuit formulas was carried out using the hedonic test. The selected formula was determined based on the preferences of 70 untrained panelists. Based on the results of the study, it was found that P3 biscuits with the ratio of purple sweet potato flour: jack bean flour (75%: 25%) was the most preferred formula and had a moisture content of 3.41%, ash 2.24%, fat 25.39%, protein 3.94%, carbohydrates 68.42%, total energy 518.03 kcal/100 g; and a hardness value of 12.85 N. The overall acceptance test for P3 biscuits obtained a value of 4.51 (rather like). As a snack, biscuits with the selected formula can meet 9% of protein needs, 26% of fat needs, and 15% of daily carbohydrate needs for toddlers aged 1-3 years and provide energy of 238 kcal/100 g by consuming 14 pieces of biscuits or the equivalent of 46 g of biscuits.

Utilization of coconut dregs into crispy cookies as gluten-free snacks: sensory analysis and nutritional content

Coconut dregs are a by-product of processing coconut meat. Even though it is only a byproduct, coconut dregs still contain nutrients that are beneficial for the human body. It can be made as flour to make a variety of foods. The objective of this study is to identify the optimal formulation by assessing the preferences of panelists and the nutritional content of crispy cookies gluten-free products made from a mixture of composite flour of coconut dregs and red bean flour; each mixture percentage is A1 (10:90); A2 (30:70); A3 (50:50); A4 (70:30) and A5 (90:10) and coconut dregs with purple sweet potato flour at the level of each mixture percentage (%): B1 (10:90); B2 (30:70); B3 (50:50); B4 (70:30) and B5 (90:10). The test results on taste, aroma, texture, and crunchiness of crispy cookies were most preferred in treatment A5 (90:10) for a mixture of red bean flour. The nutritional value of it is 8% protein, 27% fat, 58% carbohydrates with 5.73% and coarse. In mixing with purple sweet potato flour, treatment B5 (90:10), containing 10.5% protein, 30.88% fat, and 52.83% carbohydrates with 8.63% crude fiber, was most preferred by panelists.

The effect of purple sweet potato flour (Ipomoea batatas L) as substitution on anthocyanins content and antioxidant capacity of snow white’s ball cookies

This research investigates the impact of substituting wheat flour againts purple sweet potato flour (Ipomoea batatas L.) on the anthocyanins content and antioxidant capacity of Snow White’s Ball Cookies. Anthocyanins are natural vibrant red, purple, and blue pigments contained in many foods; including purple sweet potato. Anthocyanins are part of a larger group of compounds called flavonoids, which have antioxidant properties and are associated with several potential health benefits. Antioxidants are known for their role in mitigating oxidative stress and promoting health. Purple sweet potatoes are esteemed for their rich antioxidant content, primarily attributed to the presence of anthocyanins. This study aims to determine whether including purple sweet potato flour (PSPF) enhances the antioxidant properties of these cookies. The method used in this study is a completely randomized design experiment (CRD). There are four treatments: substitution of 25%, 50%, 75%, and 100%. The results of this study indicate that 100% (Formula E) substitution of purple sweet potato flour has the lowest antioxidant capacity of 85.04 ppm and higher anthocyanins content of 5.30 (mg/100g). So, it is proven that the antioxidant content in the form of anthocyanins in snow white ball cookies is high.

Nutritional Value and Physical Quality of Oral Nutritional Supplements Made from Purple Sweet Potatoes to Treat Malnutrition in Patients with Cancer

Background: Malnutrition often occurs in patients with cancer, which eventually leads to decreasing response to therapy and increased morbidity and mortality rate. Oral Nutrition Supplements (ONS) are necessary to provide additional nutritional intervention to prevent and treat malnutrition in cancer patients. Purple sweet potato is a local food that is abundantly available in Indonesia and can be utilized as a basic ingredient for producing a modified ONS formula that is not only high in nutritional value but also has good physical quality. Objective: This study aimed to evaluate the nutritional value and physical quality of purple sweet potato-based ONS. Methods: A new local food-based formula was formulated by using purple sweet potato as the main ingredient. This new formula, which was then mentioned as the treatment formula, was subsequently compared with the control formula. The control formula was made from ingredients commonly used for producing ONS in hospitals in Indonesia, such as milk powder, sugar, oil, and other additives such as maltodextrin and creamer. Meanwhile, the treatment formula was labelled into three treatment formulas based on the differences in the proportions of white egg flour and whey protein as a protein source in each treatment formula. The treatment formula was formulated by using local ingredients of purple sweet potato flour and egg white flour by adding whey protein, extra virgin olive oil, omega-3 powder, sugar, and creamer. A proximate analysis was conducted to analyze the nutrient content of the formula and the viscosity and osmolarity tests were conducted to evaluate the physical qualities of the formula. The laboratory analysis results were described as descriptive data, then analyzed by using One-Way ANOVA. The determination of the best treatment formula in the form of effectiveness (Nh). Results: The results of the proximate test and physical quality showed that the best formula based on the highest Nh value of 0.75 was P3 with 245 kcal energy, 8.8 g (14%) protein, 6.5 g (24%) fat, and 37.8 g (62%) carbohydrate, viscosity 28.1 cP, and osmolarity 492.3 mOsm (iso-osmolar) per serving size (200 ml). Conclusion: Formula P3 which contains more egg white flour than whey protein is the best formula that has the best nutritional value and good physical quality.