| Registro completo |
| Provedor de dados: |
OAK
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| País: |
Japan
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| Título: |
Noodle qualities of fresh pasta supplemented with various amounts of purple sweet potato powder
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| Autores: |
Santiago, Dennis Marvin
Kawashima, Yuka
Matsushita, Koki
Noda, Tatsuya
Pelpolage, Samanthi
Tsuboi, Kazumasa
Kawakami, Sakura
Koaze, Hiroshi
Yamauchi, Hiroaki
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| Data: |
2016-05
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| Ano: |
2016
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| Palavras-chave: |
Purple sweet potato
Fresh pasta
Noodle quality
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| Resumo: |
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% and 10% PSPP as more acceptable and equally acceptable as the control, respectively. Thus, this study suggests that PSPP-supplementation results in an acceptable noodle product, potentially increasing the utilization of purple sweet potato.
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| Idioma: |
Inglês
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| Identificador: |
http://ir.obihiro.ac.jp/dspace/handle/10322/4472
info:doi/10.3136/fstr.22.307
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| Editor: |
Japanese Society for Food Science and Technology
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