A systematic review of sweet potato-derived nutritional products for athletes

2021 ◽  
Author(s):  
Kinga Kostrakiewicz-Gierałt
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Economic Value ◽  
Global Market ◽  
Beneficial Effects ◽  
Leguminous Crop ◽  
Edible Roots ◽  
And Performance ◽  
Potato Products ◽  
Slowly Digestible Starch

The sweet potato (Ipomoea batatas L. Lamarck syn. Convolvulus batatas L.) is a perennial, herbaceous climber with tuberous edible roots, and is a major leguminous crop of global importance with widespread applicability and economic value of its products in the global market. The aim of the presented investigations was to review the experimental articles and patents referring to the application of sweet potato-based nutritional products for athletes published in the period 2000–2020. Altogether, 69 patents and 12 experimental articles were included in the analysis. The statistical analysis showed that similar number of inventions was patented in periods 2000–2005, 2006–2010, 2011–2015 and 2016–2020. Generally, the inventors patented food supplements in different forms (e.g. bars, beverages, powders, snacks, tablets). Other authors invented methods of extraction and application of sweet potato constituents such as carbohydrates (i.a. slowly digestible starch) and polyphenols (i.a. anthocyanins). The empirical articles evidenced wide acceptability of sweet potato products due to their beneficial effects on health and performance such as improvement of cardiopulmonatory functions, prolongation of physical performance and recovery from fatigue. Despite growing interest in the application of sweet potato constituents in nutritional products for athletes, further investigations are highly desirable.

scholarly journals Penilaian Organoleptik Keripik Ubi Jalar Ungu (Ipomoea batatas L.) Pasca Penggorengan Menggunakan Metode Non-Numeric MP-MCDM

2018 ◽  
Vol 6 (2) ◽  
pp. 165-170
Author(s):  
Rahmat Fadhil ◽  
Diswandi Nurba
Keyword(s):  
Decision Making ◽  
Sodium Bicarbonate ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Economic Value ◽  
Quality Parameter ◽  
Slice Thickness ◽  
Multi Criteria Decision Making ◽  
Organoleptic Evaluation ◽  
Purple Sweet Potato

AbstractProcessing of purple sweet potato (Ipomea batatas L.) into chips is a means to improve the economic value. Crispiness is considered as one essential quality parameter for chip products that must be pursued. The thickness of slices and concentration of sodium bicarbonate (NaHCO3) constitute crispiness defining factors. This research was aimed at conducting organoleptic evaluation on a variety of purple sweet potato slice thicknesses and post-frying sodium bicarbonate concentrations using Non-Numeric Multi Person-Multi Criteria Decision Making (MP-MCDM). Research results showed that the Non-Numeric MP-MCDM method had successfully determined decision of the best prioritized decision among different alternative treatments of the ingredient. The preferred decision according to respondent opinions on the basis of organoleptic evaluation including color, aroma, taste, texture and overall acceptance were products from the 3 g/L NaHCO3 concentration with 1 mm (KB) slice thickness and the 3 g/L NaHCO3 concentration with 2 mm (KE) slice thickness and respondents seemed to like (SK) those products.AbstrakPengolahan ubi jalar ungu (Ipomoea batatas L.) menjadi keripik merupakan salah satu cara untuk meningkatkan nilai ekonomi. Kerenyahan adalah salah satu parameter mutu penting bagi produk keripik yang harus diupayakan. Ketebalan irisan dan konsentrasi natrium bikarbonat (NaHCO3) merupakan faktor penentu kerenyahan. Penelitian ini bertujuan untuk melakukan penilaian organoleptik berbagai variasi ketebalan irisan ubi jalar ungu dan kosentrasi natrium bikarbonat pasca penggorengan dengan metode Non-Numeric Multi Person-Multi Criteria Decision Making (MP-MCDM). Hasil penelitian menunjukkan bahwa metode Non-Numeric MP-MCDM telah berhasil menentukan keputusan prioritas terbaik dari berbagai alternatif perlakuan bahan. Keputusan terbaik menurut pendapat responden berdasarkan uji organoleptik yang meliputi warna, aroma, rasa, tekstur dan penerimaan keseluruhan adalah konsentrasi NaHCO3 sebanyak 3 g/L pada ketebalan irisan 1 mm (KB) dan konsentrasi NaHCO3 sebanyak 3 g/L pada ketebalan irisan 2 mm (KE) dengan keputusan suka (SK).

scholarly journals EFEKTIFITAS PENAMBAHAN MEDIA ORGANIK EKSTRAK UBI JALAR (Ipomoea batatas L) PADA PERTUMBUHAN SUBKULTUR ANGGREK Cattleya sp.

2017 ◽  
Vol 4 (1) ◽  
pp. 5
Author(s):  
Shinta Nurdika Meilani ◽  
Septarini Dian Anitasari ◽  
Fatimatuz Zuhro
Keyword(s):  
Tissue Culture ◽  
Sweet Potato ◽  
Plant Tissue Culture ◽  
Plant Tissue ◽  
Ipomoea Batatas ◽  
Economic Value ◽  
Conventional Technique ◽  
Culture Technique ◽  
Leaf Width ◽  
Number Of Leaves

<p align="center"> </p><p><em>Orchids (Chattleya sp) is popular plant which is favorted by peoples and has higt economic value. It’s price Rp. 562,000 / plant. Tissue culture technique is needed to produce this flower quicky than conventional technique. This study have aims to determine the effect of some medium concentration of organic sweet potato (Ipomoea batatas L) on growing Cattleya sp and for knowing the best of concentration on the growth of  Chattleya sp. </em><em>The method used was Completely Random Design (RAL) with four of factors, that is: 0 g / L, 75 g / L, 150 g / L, and 300 g / L. The results were analyzed with Anova test and Duncan test multiple ranger test at the level of 5%. Each treatment was repeated six times. Parameters were observed are the number of new shoots, long leaf, number of leaves, leaf width, long roots, and height of the plant for 5 weeks. Based on the results of analysis showed that the sweet potato extract on 150 g / L concentration give the best results in long root parameter, the concentration of 75 g / L gived the best results to long leaf parameter and concentration of 300 g / L gived the best effect against leaf width. Same concentrations of sweet potato did not give significantly effect to number of new shoots, plantlets height, and number of leaves. </em></p>

scholarly journals UJI ORGANOLEPTIK JALANGKOTE UBI JALAR UNGU ( Ipomoea batatas L) SEBAGAI UPAYA DIVERSIFIKASI PANGAN

2018 ◽  
Vol 3 (1) ◽  
pp. 9-15
Author(s):  
Darni Lamusu
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Ipomoea Batatas ◽  
Research Data ◽  
Potato Flour ◽  
Randomized Design ◽  
Sweet Potato Flour ◽  
Completely Randomized Design ◽  
Purple Sweet Potato ◽  
Potato Products

This study aims to determine the organoleptic test of purple sweet potato jalangkote The analysis of research data is designed with Completely Randomized Design which is arranged with 1 factor that is purple sweet potato (J) : J0 = 50% purple sweet potato flour + 50% wheat flour; J1 = 60% purple sweet potato flour + 40% wheat flour; J2 = 70% purple sweet potato flour + 30% wheat flour; J3 = 80% purple sweet potato flour + 20% flour. Based on the results of organoleptic tests showed that the panelist's assessment of jalangkote sweet potato products gave a very real effect on the color, aroma and texture of jalangkote, Then give no real influence on jalangkote sweet potato flavor purple. The best treatment based on panelist appraisal was treatment of J3 ie 80% purple sweet potato flour + 20% flour in color (4.15) and flavor (4.25). Then the best treatment on the scent (4.50) and texture (4.45) is the treatment of 50% purple sweet potato flour + 50% wheat flour

Introduction of new niche crop sweet potato (Ipomoea batatas L.) in the eastern forest-steppe of Ukraine

2019 ◽  
pp. 61-70
Author(s):  
A. V. Mozgovska ◽  
T. V. Ivchenko ◽  
N. A. Bashtan ◽  
T. M. Miroshnichenko
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Period Length ◽  
Forest Steppe ◽  
Research Results ◽  
Growing Period ◽  
Biometric Parameters ◽  
New Varieties ◽  
Breeding Selection ◽  
And Performance

Aim. To analyze introduced sweet potato accessions in the conditions of cultivation in the Left-Bank forest-steppe of Ukraine. Results and Discussion. Thirteen introduced sweet potato accessions bred in Ukraine and other countries were evaluated in the conditions of the eastern forest-steppe of Ukraine. We found that the genotypes greatly differed in the growing period length, biometric parameters of plants and performance. Early-ripening accessions were V-1, V-6, A-7, Bonita; mid-ripening - Orlean, D-2 and Murasaki. Late-ripening accessions were the most numerous: Betty, Purpur, Blanka, J-12, Eernandes, and Okinawa. The stem length varied a lot. All the mid-ripening accessions formed long, climbing stems. The variability range was analyzed for the number of additional shoots, internode length, leaf number, root tuber shape, and pulp color. The highest yield of sweet potato root tubers was obtained from dessert accession D-2 (112 t/ha), with a marketability of 88%. Table accession V-6 also gave a high yield (87 t/ha), and the marketability of root tubers was 81%. Based on to the research results, two applications for new varieties of sweet potato, Admiral (obtained by clone breeding, selection from the D-2 genotype) and Slobozhanskiy Rubin (selection from the V-6 genotype), were submitted. Conclusions. Thirteen introduced sweet potato accessions bred in Ukraine and other countries were evaluated in the conditions of the eastern forest-steppe of Ukraine. It was found that the genotypes greatly differed in the growing period length, biometric parameters of plants and performance. Based on to the research results, two applications for new varieties of sweet potato, Admiral (obtained by clone breeding, selection from the D-2 genotype) and Slobozhanskiy Rubin (multi-year selection from the V-6 genotype), were submitted. Keywords: Ipomoea batatas L., sweet potato, introduction, niche crops, genotype.

scholarly journals The Effect of CMC Addition on the Characteristics of Sweet Potato (Ipomoea Batatas L. Cv Cilembu) Velva

2017 ◽  
Vol 2 (6) ◽  
pp. 680
Author(s):  
Mohamad Djali ◽  
Maulisa Firbiani ◽  
Marsetio Marsetio
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Economic Value ◽  
Methyl Cellulose ◽  
Soluble Solids ◽  
Organoleptic Properties ◽  
Low Fat Diet ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Carboxy Methyl

Indonesia is the fourth largest sweet potato producing country in the world. However, the number of sweet potato utilization is still non optimal. One of the most popular sweet potato cultivars is Cilembu sweet potato. Velva is a frozen dessert which is made from mashed fruit (puree) with addition of water and sucrose. Fat content in velva is much lower than the ice cream, it is suitable to be consumed by vegetarian and those who are on low-fat diet. The velva making process may serve as an alternative of sweet potato utilization and will increase its economic value. One of the factors that affects the texture of velva is the type and amount of stabilizers used. This research aims to determine the optimal amount of Carboxy Methyl Cellulose(CMC) to yield Cilembu sweet potato velva with good characteristics and organoleptic properties of the panelists preferences. The method used is the experimental method with completely randomized design (CRD) consisted of 6 treatments of CMC addition (0.00%, 0.20%, 0.40%, 0.60%, 0.80%, and 1.00%) and replicated 4 times. The final results showed that the sweet potato velva with addition of 0.60% CMC was the best treatment. The velva has rate of melting 712.50 seconds, overrun 19.69 %, and the amount of total soluble solids 27obrix. This velva has qualified the standard of rate of melting, according to Arbuckle and Marshall (1996) the ice cream’s rate of melting  in 20oC  is 10-15 minutes. Keywords: velva; sweet potato; CMC; characteristics

An overview of soybean derived products for sportsmen

2020 ◽  
pp. 23-37
Author(s):  
Kinga Kostrakiewicz-Gierałt
Keyword(s):  
Glycine Max ◽  
Economic Value ◽  
Global Market ◽  
Food Supplements ◽  
Leguminous Crop ◽  
Sport Activities ◽  
The Usa ◽  
China And Japan ◽  
The Impact

Soybean Glycine max (L.) Merr. is a major leguminous crop of global importance with widespread applicability and economic value of its products in the national as well as the global market. The aim of the presented investigations was to review the experimental articles and patents referring to the application of soybean-based products for sportsman published in the period 1970-2019. The greatest number of papers and patents were published in the years 2010-2019 by researchers affiliated in the USA, China and Japan. Altogether, 64 patents and 39 experimental articles were recorded. The inventors patented the food supplements (in a majority), sportswear and devices enhancing protection of athletes during their sport activities. The greatest number of experimental articles was devoted to the impact of soy-based products use on athletes’ health, the evaluation of the quality of the products, as well their acceptability by sportsmen.

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