| Abstrakt: |
Researchers at Can Tho University of Medicine and Pharmacy conducted a study on improving vermicelli products by substituting rice flour with orange-fleshed sweet potato powder at different ratios. The study found that a ratio of 20% sweet potato powder to 80% rice flour produced vermicelli with high beta-carotene content, bright color, suitable hardness, and improved cooking quality. This substitution also led to a lower estimated glycemic index and better gel network structure, potentially enhancing the nutritional value of the product. The researchers suggest that these findings could pave the way for developing nutrient-enriched food products on a larger scale, particularly benefiting communities with vitamin A deficiency. [Extracted from the article] |
