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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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