Sweet potato dietary fiber

Sweet Potato ◽  
2019 ◽  
pp. 117-148
Author(s):  
Kazunori Takamine ◽  
Meng-Mei Ma ◽  
Fredrick O. Ogutu
Keyword(s):  
Dietary Fiber ◽  
Sweet Potato

scholarly journals Karakteristik Kimia Biskuit dari Tepung dan Serat Ubi Jalar Ungu

2020 ◽  
Vol 11 (2) ◽  
pp. 64-68
Author(s):  
Stefani Limanto ◽  
Elisa Julianti ◽  
Zulkifli Lubis
Keyword(s):  
Dietary Fiber ◽  
Sweet Potato ◽  
Fiber Content ◽  
Calorie Intake ◽  
Potato Flour ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Daily Energy ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

Purple sweet potato is one type of tuber that is rich in carbohydrates in the form of starch and fiber. It also contains purple anthocyanin pigments. In this research, purple sweet potato was processed into flour and starch. Starch processing solid waste can be utilized by processing it into fiber flour. Purple sweet potato flour and fiber were then used as the basis for making biscuits at a ratio of 75: 25 and compared to biscuits made from 100% purple sweet potato flour and wheat flour. The resulting biscuits were then analyzed for their chemical characteristics. The results showed that the ratio of flour gave a very significantly different effect on the value of water content, total dietary fiber content, insoluble dietary fiber content and % nutritional adequacy rate of food fiber, and had no significant effect on the value of ash content, protein content, fat content, content carbohydrates, total flavonoids, insoluble dietary fiber content, calorie intake and fulfillment of daily energy adequacy.

Modification of sweet potato (Ipomoea batatas Lam.) residues soluble dietary fiber following twin-screw extrusion

2021 ◽  
Vol 335 ◽  
pp. 127522
Author(s):  
Hanzhen Qiao ◽  
Huimin Shao ◽  
Xiaojing Zheng ◽  
Jiawen Liu ◽  
Jiaqi Liu ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Twin Screw Extrusion ◽  
Soluble Dietary Fiber ◽  
Screw Extrusion ◽  
Twin Screw

scholarly journals Karakteristik Pati Ubi Jalar Crem (Ipomea batatas) Termodifikasi HMT pada Berbagai Kondisi Kadar Air dan Temperatur

2016 ◽  
Vol 8 (2) ◽  
pp. 61
Author(s):  
Virna Muhardina ◽  
Lukmanul Hakim ◽  
Zaidiyah Zaidiyah ◽  
Anshar Patria ◽  
Ismail Sulaiman
Keyword(s):  
High Temperature ◽  
Moisture Content ◽  
Water Content ◽  
Dietary Fiber ◽  
Sweet Potato ◽  
Potato Starch ◽  
Total Dietary Fiber ◽  
Heat Moisture Treatment ◽  
Moisture Treatment ◽  
Sweet Potato Starch

Sweet potato starch characteristic of local variety using heat moisture treatment with different level of moisture content and temperatureThe aim of this study is to modify local variety sweet potato starch (cream flesh color) in order to produce the optimal dried-noodle based starch. Native starch was maintained in varied water content (20%, 25% and 30%) and heat moisture treatment (HMT) by exposing the starch in high temperature, i.e. 90oC, 95oC, 100oC and 110oC for 3 h. The treated starch was analyzed using some parameters such as: swelling power, solubility, SEM (scanning electron microscopy) and total dietary fiber. Based on this study, swelling power shows decreasing as increasing both HMT temperature and starch water content. In other hand, solubility shows not significant different among all treatments. The treated-starch granule which is exposed to high temperature has irregular shape compared to granule in lower temperature. Furthermore, total dietary fiber shows significant different among the starch moisture content and the temperature treatment. HMT modification at 100oC and starch water content of 30% is chosen as the best results

scholarly journals Nutrient composition and functional properties: Suitability of flour of sweet potatoes (Ipomea batatas) for incorporation into food production

2021 ◽  
Vol 15 (3) ◽  
pp. 897-908
Author(s):  
G.R. Nipuni Nayanathara Waidyarathna ◽  
Sagarika Ekanayake
Keyword(s):  
Dietary Fiber ◽  
Sweet Potato ◽  
Functional Properties ◽  
Food Production ◽  
Crude Protein ◽  
Nutrient Composition ◽  
Composite Flour ◽  
Sweet Potatoes ◽  
Total Carbohydrate ◽  
Total Dietary Fiber

Sweet potatoes are effortlessly grown and high yielding food crop. However, these are considered as underutilized produce with limited incorporation into food industry. Hence the objectives of this study were to determine the nutrient composition and functional properties of twelve (12) sweet potato varieties available in Sri Lanka to study the potential to be incorporated into food production. The varieties analysed were Ama, Dhawala, Wariyapola White, Wariyapola Red, Shanthi, Hordi Malee, CARI 09, CARI 273, Ranabima, Gannoruwa White, Chithra and Makandura Purple. Determination of moisture, ash, crude protein, crude fat, dietary fiber (soluble/insoluble), carbohydrates and functional properties were by standard methods. Ash, crude fat and crude protein contents comprised less than 7% (dry matter; DM) with total carbohydrate content varying between 49-80% DM in studied sweet potatoes. Total dietary fiber comprises approximately 8.5% (DM) with the highest proportion being insoluble dietary fiber. Functional properties resulted a swelling capacity of 15-27 mL with high oil absorption capacity (120-220%), emulsion activity (42-48%) and stability (above 35%), and bulking density (0.62-0.95 g/cc) with least gelation concentration of 18-30%. The results prove the ability of the studied sweet potato flours to be incorporated in composite flour mixtures and novel food products.

scholarly journals Purple Sweet Potato Polyphenols Differentially Influence the Microbial Composition Depending on the Fermentability of Dietary Fiber in a Mixed Culture of Swine Fecal Bacteria

Nutrients ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 1495 ◽  
Author(s):  
Aldrine Kilua ◽  
Riri Nomata ◽  
Ryuji Nagata ◽  
Naoki Fukuma ◽  
Kenichiro Shimada ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Chronic Diseases ◽  
Mixed Culture ◽  
Sweet Potato ◽  
Fecal Bacteria ◽  
Microbial Composition ◽  
Colonic Fermentation ◽  
Colonic Microbiota ◽  
Purple Sweet Potato

The prevalence of many chronic diseases which have been associated with poor nutrition may be reduced by the positive modulation of colonic microbiota. In this study, we assess the effects of purple sweet potato polyphenols (PSP) in a mixed culture of swine fecal bacteria during in vitro colonic fermentation using pig colonic digest. Jar fermenters were used to conduct a small scale in vitro colonic fermentation experiments under the anaerobic condition for 48 h. Jar fermenters were assigned to one of the following groups: Cellulose, cellulose + PSP, inulin, and inulin + PSP. The present study revealed that the polyphenolic content of purple sweet potato could modulate the colonic microbiota by differentially increasing the population of beneficial bacteria and decreasing the pathogenic bacteria depending on cellulose and inulin. Accordingly, PSP might be a material conducive for improving the conditions for the fermentation of partly-fermentable dietary fiber. Besides, PSP was also responsible for the drastic reduction of putrefactive products, especially p-cresol to a significant level. Our results suggest that PSP could alter the microbial composition depending upon the fermentability of dietary fiber and has the potential to maintain a stable and healthy colonic environment that will ultimately alleviate chronic diseases development and confer health benefits to the host.

scholarly journals Effects of dietary fiber on the antioxidant capacity, immune status, and antioxidant-relative signaling molecular gene expression in rat organs

RSC Advances ◽  
2017 ◽  
Vol 7 (32) ◽  
pp. 19611-19620 ◽  
Author(s):  
Tingting Fang ◽  
Xianjian Wu ◽  
Wei Cao ◽  
Gang Jia ◽  
Hua Zhao ◽  
...  
Keyword(s):  
Gene Expression ◽  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Sweet Potato ◽  
Wheat Bran ◽  
Immune Status ◽  
Signaling Molecules ◽  
Rat Organs

This study was conducted to evaluate the effects of different fibers, such as dietary pea, sweet potato, and wheat bran fibers, on the antioxidant capacity, immune status, and antioxidant-related signaling molecules of rat organs.

Evaluation of nutritional and physico-mechanical characteristics of dietary fiber-enriched sweet potato pasta

2012 ◽  
Vol 234 (3) ◽  
pp. 467-476 ◽  
Author(s):  
Jyothi G. Krishnan ◽  
Renjusha Menon ◽  
G. Padmaja ◽  
M. S. Sajeev ◽  
S. N. Moorthy
Keyword(s):  
Dietary Fiber ◽  
Sweet Potato ◽  
Mechanical Characteristics

scholarly journals Karakteristik berbagai jenis tepung ubi jalar termodifikasi dengan metode autoclaving retrogradation

2021 ◽  
Vol 26 (2) ◽  
pp. 83
Author(s):  
Sefanadia Putri ◽  
Usdeka Muliani
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Sweet Potato ◽  
Resistant Starch ◽  
Starch Digestibility ◽  
Potato Flour ◽  
Nutritional Content ◽  
Carbohydrate Source ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

Sweet potato has great potency to be developed as an alternative carbohydrate source in the form of modified sweet potato flour. Autoclaving retrogradation is a physical modification method to improve the physicochemical characteristics of flour. The purpose of this study was to determine the effect of the autoclaving retrogradation method on the characteristics of various sweet potato flour: dietary fiber, resistant starch, starch digestibility, nutritional content, and antioxidant, and to determine the best modified sweet potato flour. The experimental design used a non-factorial completely randomized block design with four replications. The treatment consisted of 6 types of sweet potato, namely control (purple sweet potato without treatment), orange sweet potato, purple sweet potato, honey-sweet potato, red sweet potato, and purple white sweet potato). The results showed that there were significant differences in dietary fiber, levels of resistant starch, digestibility of starch, nutritional content, and antioxidant activity amongst various types of modified sweet potato flour. The best modified sweet potato flour was found in modified red sweet potato flour which contained 44.64% dietary fiber, 19.75% resistant starch, 13.50% starch digestibility, 66.32%  antioxidant activity, with comparable nutritional content.  

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