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| He,Xiu-li; Li,Xue-li; Lv,Yuan-ping; He,Qiang. |
| AbstractPurple sweet potato (PSP) can provide products with attractive color besides nutritious benefits in food processing. So, the compositions and color stability of an aqueous anthocyanin-based PSP extract were investigated in order to promote its wide use in food industry. PSP anthocyanins were extracted with water, and nine individual anthocyanins (48.72 ug mL–1 in total, 24.36 mg/100 g fresh PSP in yield) were found by HPLC analysis. The PSP extract also contained 17.11 mg mL–1 of protein, 0.44 mg mL–1 of dietary fiber, 2.82 mg mL–1 of reducing sugars, 4.02 ug mL–1 of Se, 54.21 ug mL–1 of Ca and 60.83 ug mL–1 of Mg. Changes in color and stability of the PSP extract, as affected by pH, heat, light and extraction process, were further evaluated.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Purple sweet potato; Anthocyanins; Color; Stability. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300468 |
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| Santiago, Dennis Marvin; Kawashima, Yuka; Matsushita, Koki; Noda, Tatsuya; Pelpolage, Samanthi; Tsuboi, Kazumasa; Kawakami, Sakura; Koaze, Hiroshi; Yamauchi, Hiroaki. |
| Sweet potato is a nutritious, cost-effective and abundantly available food crop in Asia. In an effort to utilize sweet potato for food processing, the effects of purple sweet potato powder (PSPP)-supplementation on the quality of fresh pasta was determined. Results showed that PSPP-supplementation produced fresh pasta dark purple in color, attributable to the intrinsic anthocyanin content. Moreover, PSPP provided a higher amount of gelatinized starch, resulting in softer and more elastic raw fresh pasta; and the boiled fresh pasta showed a softer texture, as indicated by its hardness, rupture force and energy. However, PSPP-supplementation decreased the cooking weight gain of fresh pasta. Sensory evaluation rated the quality of boiled fresh pasta with 7.5%... |
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Palavras-chave: Purple sweet potato; Fresh pasta; Noodle quality. |
| Ano: 2016 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/4472 |
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