Noodle qualities of fresh pasta supplemented with various amounts of purple sweet potato powder

Autor:	Hiroaki Yamauchi, Kazumasa Tsuboi, Dennis Marvin Santiago, Tatsuya Noda, Yuka Kawashima, Samanthi Pelpolage, Koki Matsushita, Hiroshi Koaze, Sakura Kawakami
Jazyk:	angličtina
Rok vydání:	2016
Předmět:	Marketing Chemistry General Chemical Engineering purple sweet potato 04 agricultural and veterinary sciences noodle quality 040401 food science Industrial and Manufacturing Engineering 0404 agricultural biotechnology fresh pasta Food science Food Science Biotechnology
Zdroj:	Food Science and Technology Research. 22(3):307-316
ISSN:	1344-6606
Popis:	application/pdf 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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8dbfdf46ee089baa14f09dfea80cbd1 https://obihiro.repo.nii.ac.jp/records/1202 Zobrazit plný text záznamu