Potential of Hyperspectral Imaging for Rapid Prediction of Anthocyanin Content of Purple-Fleshed Sweet Potato Slices During Drying Process

2017 ◽  
Vol 10 (12) ◽  
pp. 3836-3846 ◽  
Author(s):  
Yunhong Liu ◽  
Yue Sun ◽  
Anguo Xie ◽  
Huichun Yu ◽  
Yong Yin ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Hyperspectral Imaging ◽  
Anthocyanin Content ◽  
Drying Process ◽  
Rapid Prediction ◽  
Potato Slices

Effect of Drying Temperature on Quality of Purple Sweet Potato Powder

2014 ◽  
Vol 568-570 ◽  
pp. 1911-1914
Author(s):  
Dan Wang ◽  
Yue Ma ◽  
Xiao Fei Guo ◽  
Qing Yun Zheng ◽  
Xiao Yan Zhao
Keyword(s):  
Free Radical ◽  
Sweet Potato ◽  
Anthocyanin Content ◽  
Drying Process ◽  
Drying Temperature ◽  
A Value ◽  
Potato Powder ◽  
Purple Sweet Potato

In order to reveal the effect of drying temperature on quality of purple sweet potato powder, four drying temperatures (70, 80, 90 and 100 oC) were selected. The effect of color, anthocyanin content, and scavenging ABTS free radical ability were studied. The results showed that drying process decreased anthocyanin content, and with increasing drying temperature, the a* value and anthocyanin content decreased. However, the treatments dried at 80, 90 oC exhibited the similar scavenging ABTS free radical ability with control, while the treatments dried at 70, 100 oC had lower scavenging ability than control.

Brix, pH and anthocyanin content determination in whole Port wine grape berries by hyperspectral imaging and neural networks

2015 ◽  
Vol 115 ◽  
pp. 88-96 ◽  
Author(s):  
Armando M. Fernandes ◽  
Camilo Franco ◽  
Ana Mendes-Ferreira ◽  
Arlete Mendes-Faia ◽  
Pedro Leal da Costa ◽  
...  
Keyword(s):  
Neural Networks ◽  
Hyperspectral Imaging ◽  
Anthocyanin Content ◽  
Wine Grape ◽  
Port Wine ◽  
Grape Berries ◽  
Content Determination

Mathematical modelling of the thin layer solar drying of sweet potato slices

Solar Energy ◽  
1993 ◽  
Vol 51 (4) ◽  
pp. 271-276 ◽  
Author(s):  
L.M. Diamante ◽  
P.A. Munro
Keyword(s):  
Mathematical Modelling ◽  
Thin Layer ◽  
Sweet Potato ◽  
Solar Drying ◽  
Potato Slices

The First and Second Law Analyses of Thermodynamics of Potato Slices Drying Process

2017 ◽  
Vol 32 (4) ◽  
pp. 7-25
Author(s):  
A.K. Srivastava ◽  
S.K. Shukla ◽  
U.K. Singh
Keyword(s):  
Second Law ◽  
Drying Process ◽  
Potato Slices

scholarly journals Pengaruh Substitusi Tepung Ubi Jalar Ungu Terhadap Karakteristik Kue Kering

2018 ◽  
Vol 7 (1) ◽  
pp. 30-35
Author(s):  
Helen C.D. Tuhumury ◽  
La Ega ◽  
Nuram Keliobas
Keyword(s):  
Chemical Composition ◽  
Experimental Design ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Anthocyanin Content ◽  
Potato Flour ◽  
Nutritional Content ◽  
Randomized Experimental Design ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

The objective of the study was to determine the concentation ratio between purple sweet potato flour and wheat flour in order to produce purple sweet potato cookies having particular nutritional content and preffered by consumers. A completely randomized experimental design was applied in this study. One experimental factor which was ratio of purple sweet potato flur and wheat flour consisting five level of treatments, was as signed i,e 100%: 0%, 80:20%, 60%:40%, and 20%: 80% respectively. Variables measured were chemical composition (protein, fat, moisture, anthocyanin content) and sensory properties (colour, taste, texture, overall likeness). Results showed that most variables were influenced by the ratio of sweet potato flour and wheat flour, excluding moisture content. The ratio of 80% sweet potato flour : 20% wheat flour resulted in cookies with good characteristics and mostly preffered by parelists. Anthocyamin content of this particular cookies (80%: 20%) was similar to that of sweet potato flour.  Keywords: cookies, purple sweet potato flour, wheat flour   ABSTRAK  Penelitian ini bertujuan untuk menentukan konsentrasi tepung ubi jalar ungu dan tepung terigu yang tepat untuk menghasilkan kue kering ubi jalar ungu dengan kandungan gizi tertentu dan disukai. Rancangan yang digunakan adalah rancangan acak lengkap yang terdiri satu faktor dengan lima taraf perlakuan yaitu : Perbandingan tepung ubi jalar ungu dan tepung terigu 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%. Peubah yang di amati adalah komposisi kimia (penentuan kadar protein, kadar lemak, kadar air, kandungan antosianin) dan uji organoleptik (warna, rasa, tekstur, tingkat kesukaan). Hasil penelitian menunjukan bahwa perlakuan perbadingan tepung ubi jalar ungu dan tepung terigu mempengaruhi peubah-peubah yang diamati, sedangkan untuk kadar air tidak berbeda nyata. Berdasarkan hasil penelitian perlakuan perbandingan tepung ubi jalar ungu dan tepung terigu 80% : 20% dapat menghasilkan kue kering yang terbaik dan disukai. Kandungan antosianin kue kering ubi jalar dengan formulasi 80 : 20% tidak berbeda jauh dengan kandungan antosianin tepung ubi jalar. Kata kunci: kue kering, tepung terigu, tepung ubi jalar ungu

scholarly journals OPTIMASI FORMULA DAN STRUKTUR MIKROSKOPIK PASTA BEBAS GLUTEN BERBAHAN DASAR PUREE UBI JALAR UNGU DAN TEPUNG KACANG HIJAU

2016 ◽  
Vol 36 (01) ◽  
pp. 15 ◽  
Author(s):  
Ira Mulyawanti ◽  
Slamet Budijanto ◽  
Sedarnawati Yasni
Keyword(s):  
Sweet Potato ◽  
Mung Bean ◽  
Free Food ◽  
Mixture Design ◽  
Anthocyanin Content ◽  
Gluten Free ◽  
Sweet Potatoes ◽  
Bean Flour ◽  
Purple Sweet Potato ◽  
Optimal Formula

The aim of this study was to optimize gluten free pasta formula made from purple sweet potato puree and mung bean flour. Aplication of a mixture design allowed to find the optimal composition to achieve the desirable characteristic. The results showed that the optimal formula was mixture of 45.25% purple sweet potato puree and 51.75% mung bean flour. The characteristics of the chosen formula were springiness of 2.29 mm, 0.38 cohesiveness, cooking loss 17.62%,333.48 ͼHue, Ie   20.59%, and 42.42 mg/L anthocyanin content. Microscopic structure showed that cooked pasta with purple sweet potato puree composition below 50% in the formula had a solid texture appearance. Keywords: Pasta, purple sweet potatoes, gluten free food, formulation optimization ABSTRAKPenelitian bertujuan untuk mengoptimasi formula pasta bebas gluten berbahan dasar puree ubi jalar ungu dan tepung kacang hijau. Aplikasi mixture design dalam optimasi formula dapat menghasilkan formula yang optimal dengan karakteristik produk sesuai dengan yang diinginkan. Hasil penelitian menunjukkan bahwa komposisi optimal puree ubi jalar ungu dengan tepung kacang hijau dalam formula adalah 45,25% puree ubi jalar ungu dan 51,75% tepung kacang hijau. Pada komposisi tersebut dihasilkan pasta ubi jalar ungu dengan karakteristik yaitu kekenyalan 2,29 mm, cohesiveness 0,38, KKP 17,62%, warna 333,48, Ie   20,59%, dan kandungan antosianin 42,42 mg/L. Dari segi mikroskopik, pasta ubi jalar ungu matang dengan rasio puree ubi jalar ungu dengan formula di bawah 50% sudah menunjukkan adanya struktur yang kompak.Kata kunci: Pasta, ubi jalar ungu, pangan bebas gluten, optimasi formula 

scholarly journals Characterization of Anthocyanins in Sweet Potato Leaves Grown in Various Stages and Conditions

2019 ◽  
pp. 253-262
Author(s):  
Xiaoyu Su ◽  
Zhenbao Jia ◽  
Fei Tao ◽  
Jiamin Shen ◽  
Jingwen Xu ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Anthocyanin Biosynthesis ◽  
Total Phenolic ◽  
Growth Stages ◽  
Anthocyanin Content ◽  
Potential Health ◽  
Significant Difference ◽  
Young Leaves ◽  
Sweet Potato Leaves

Phytochemical-enriched edible greens, sweet potato leaves (Ipomoea batatas L.), have become popular due to potential health benefits. However, the phytochemical contents in sweet potato leaves and their subsequent change over harvest stages and growth condition are mostly unknown. In this study, the anthocyanin profile and content in leaves of four sweet potato cultivars, i.e., white-skinned and white-fleshed Bonita, red-skinned and orange-fleshed Beauregard, red-skinned and white-fleshed Murasaki and purple-skinned and purple-fleshed P40, were evaluated. Fourteen anthocyanins were isolated and identified by HPLC-MSI/MS. The most abundant was cyanidin 3-caffeoyl-p-hydroxybenzoyl sophoroside-5-glucoside, which comprised up to 20% of the total anthocyanins. Of the young leaves (1st and 2nd slip cuttings), Bonita contained the highest anthocyanin content followed by P40. Of the mature leaves (vine stage), Beauregard had the greatest anthocyanin (592.5 ± 86.4 mg/kg DW) and total phenolic (52.2 ± 3 mg GAE/g DW). It should be noted that the lowest anthocyanin and total phenolic content of shoots were found in P40, while tubers of P40 contain the highest content of each. Furthermore, the increase in leaf anthocyanin content over the growth stages that was observed in three of the cultivars but not in P40. No significant difference of anthocyanin content was found in Beauregard leaves grown in the high tunnels when compared with that in the open field. This study demonstrated for the first time that anthocyanin levels were significantly changed in response to various growth stages but not high tunnel condition, indicating that the effect of anthocyanin biosynthesis in sweet potato leaves is highly variable and genotype specific.

DEVELOPMENT OF PURPLE SWEET POTATO STARCH BASE BIODEGRADABLE FILM

2015 ◽  
Vol 77 (31) ◽  
Author(s):  
Iryatie Ishak ◽  
Ida Idayu Muhamad ◽  
Aishah Mohd Marsin ◽  
Tariq Iqbal
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Edible Film ◽  
Anthocyanin Content ◽  
Biodegradable Film ◽  
Natural Colorant ◽  
Dpph Scavenging Activity ◽  
Antioxidant Agent ◽  
Purple Sweet Potato ◽  
Dpph Scavenging

An antioxidant edible film based on purple sweet potato (PSP) starch plasticized with glycerol and incorporated with antioxidant sources (anthocyanin and Butylated Hydroxy anisole (BHA) has been developed. PSP consists of high anthocyanin content due to its bright purple color. The anthocyanin believes to become a carrier for antioxidant agent and also act as a natural colorant in food meanwhile BHA were a synthetic antioxidant additives which mainly used in food. PSP film was prepared by casting method. PSP starch blending with anthocyanin extract (89.04 ± 1.70 %) shows higher DPPH scavenging activity compared to sweet potato (SP) starch blending with BHA solution (74.83 ± 1.73 %). PSP with anthocyanin extract is more effective as antioxidant edible film due to higher antioxidant activity compare to mixture of SP with BHA.

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