Composition and Physicochemical Properties of Dietary Fiber Extracted from Residues of 10 Varieties of Sweet Potato by a Sieving Method

2010 ◽  
Vol 58 (12) ◽  
pp. 7305-7310 ◽  
Author(s):  
Xin Mei ◽  
Tai-Hua Mu ◽  
Jun-Juan Han
Keyword(s):  
Physicochemical Properties ◽  
Dietary Fiber ◽  
Sweet Potato

Effect of Process on Physicochemical Properties of Oat Bran Soluble Dietary Fiber

2009 ◽  
Vol 74 (8) ◽  
pp. C628-C636 ◽  
Author(s):  
Min Zhang ◽  
Yi Liang ◽  
Ying Pei ◽  
Weiwei Gao ◽  
Zesheng Zhang
Keyword(s):  
Physicochemical Properties ◽  
Dietary Fiber ◽  
Soluble Dietary Fiber ◽  
Oat Bran

Onion (Allium cepa L.) by-products as source of dietary fiber: physicochemical properties and effect on serum lipid levels in high-fat fed rats

2012 ◽  
Vol 234 (4) ◽  
pp. 617-625 ◽  
Author(s):  
Vanesa Benítez ◽  
Esperanza Mollá ◽  
María A. Martín-Cabrejas ◽  
Yolanda Aguilera ◽  
Francisco J. López-Andréu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Dietary Fiber ◽  
Allium Cepa ◽  
Serum Lipid ◽  
Lipid Levels ◽  
High Fat ◽  
Serum Lipid Levels ◽  
Allium Cepa L ◽  
By Products

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.

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