Effects of different drying methods on nutritional composition, physicochemical and functional properties of sweet potato leaves

2019 ◽  
Vol 43 (3) ◽  
pp. e13884 ◽  
Author(s):  
Weice Sui ◽  
Taihua Mu ◽  
Hongnan Sun ◽  
Haiyan Yang
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Nutritional Composition ◽  
Drying Methods ◽  
Physicochemical And Functional Properties ◽  
Sweet Potato Leaves

Comparative studies of the physicochemical and functional properties of sweet potato (Ipomoea batatas L.) flour

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 145-152
Author(s):  
M. Hasmadi ◽  
M. Merlynda ◽  
A.H. Mansoor ◽  
I. Salwa ◽  
M.K. Zainol ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Ipomoea Batatas ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Potato Flour ◽  
Foaming Capacity ◽  
Sweet Potato Flour ◽  
Physicochemical And Functional Properties ◽  
Dietary Fibre Content

This study aimed to determine the proximate compositions and functional properties of sweet potato flour from different varieties cultivated in Sabah, Malaysia, namely Jepun, Kairot and Kaladi. The results showed that the moisture content of all flour samples was below 14%. The fat and protein content of Jepun sweet potato variety were significantly different (p<0.05) as compared with Kairot and Kaladi sweet potato varieties. The ash and dietary fibre content of Kairot sweet potato flour were higher (p<0.05) compared to Jepun and Kaladi flours. In addition, Kaladi sweet potato had the highest carbohydrate content (82%). There were significant differences (p<0.05) in the values of L*, a* and b* for all sweet potato flours. The Jepun sweet potato flour had the highest foaming capacity, water absorption capacity, oil absorption capacity, swelling power and viscosity. Rapid Visco analyser revealed that significant differences were observed for pasting parameters such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity and setback viscosity. The gelatinisation properties showed that Kairot sweet potato flour had the highest onset temperature, conclusion temperature and enthalpy while Kaladi sweet potato flour had the highest peak temperature.

Effect of different drying methods on the physicochemical and functional properties ofDioscorea oppositaThunb. starch

2012 ◽  
Vol 65 (3-4) ◽  
pp. 219-226 ◽  
Author(s):  
Zhidan Zhang ◽  
Wenyuan Gao ◽  
Xia Li ◽  
Qianqian Jiang ◽  
Yuzhuo Xia ◽  
...  
Keyword(s):  
Functional Properties ◽  
Drying Methods ◽  
Physicochemical And Functional Properties

Physicochemical and functional properties of lentil protein isolates prepared by different drying methods

2011 ◽  
Vol 129 (4) ◽  
pp. 1513-1522 ◽  
Author(s):  
M. Joshi ◽  
B. Adhikari ◽  
P. Aldred ◽  
J.F. Panozzo ◽  
S. Kasapis
Keyword(s):  
Functional Properties ◽  
Drying Methods ◽  
Protein Isolates ◽  
Physicochemical And Functional Properties

scholarly journals Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour

2019 ◽  
Vol 2019 ◽  
pp. 1-9 ◽  
Author(s):  
Khuthadzo Ngoma ◽  
Mpho E. Mashau ◽  
Henry Silungwe
Keyword(s):  
Citric Acid ◽  
Sweet Potato ◽  
Functional Properties ◽  
Food Systems ◽  
Ipomoea Batatas ◽  
Beta Carotene ◽  
Absorption Capacity ◽  
Gelling Agent ◽  
Sodium Metabisulphite ◽  
Physicochemical And Functional Properties

Sweet potato (Ipomoea batatas Lam) is a nutritious crop abundant in calories and bioactive compounds such as beta-carotene, ascorbic acid, polyphenols, and dietary fibre. This study investigated the effect of pretreatments on the physicochemical and functional properties of Ndou sweet potato (NSP) flour. Flour samples were prepared by randomly assigning NSP slices to two treatments (citric acid and sodium metabisulphite) at 5, 10, and 15 g/L concentration for 10 min. Distilled water was used as control. The moisture content (7.70%) of NSP flour treated with citric acid was significantly (p<0.05) higher than that of the flour treated with sodium metabisulphite (5.54%) as the concentration level increased. The treatments did not significantly (p<0.05) affect the protein and fat contents of the NSP flour and protein increased from 2.54 to 2.82%, while fat decreased from 0.69 to 0.61%. Sodium metabisulphite treated samples had a higher L∗ value, ash, and pH level than citric acid treated samples. However, pH was slightly decreased by both treatments from 6.05 to 5.09. Citric acid treated samples had higher a∗ and b∗ values than sodium metabisulphite treated samples. In terms of the functional properties of NSP flour, the treatments significantly (p<0.05) affected the water absorption capacity, viscosity, swelling power, solubility index, and thermal properties although the bulk density and least gelation concentration were not significantly (p>0.05) affected. Sodium metabisulphite was very effective in improving physicochemical and functional properties of NSP flour as compared to citric acid. The findings of this study show the possibilities of using NSP flour in food systems as gelling agent, fat replacer, and thickeners.

Drying methods influence the physicochemical and functional properties of seed-used pumpkin

2022 ◽  
Vol 369 ◽  
pp. 130937
Author(s):  
Erpeng Chao ◽  
Jianjun Tian ◽  
Liuping Fan ◽  
Tao Zhang
Keyword(s):  
Functional Properties ◽  
Drying Methods ◽  
Physicochemical And Functional Properties

Pengaruh Pemberian Rebusan Daun Ubi Jalar Terhadap Kecukupan ASI Pada Ibu Menyusui Di Wilayah Kerja Puskesmas Campurejo Kota Kediri

2017 ◽  
Vol 4 (1) ◽  
Author(s):  
Weni Tri Purnani
Keyword(s):  
Breast Milk ◽  
Vitamin A ◽  
Sweet Potato ◽  
Random Sampling ◽  
Simple Random Sampling ◽  
P Value ◽  
Work Area ◽  
Wilcoxon Sign Rank ◽  
Potato Extract ◽  
Sweet Potato Leaves

ABSTRAKASI merupakan sumber makanan yang mengandung nutrisi yang lengkap untuk bayi. Rendahnya cakupan ASI di Indonesia menyumbang akibat yang tidak baik bagi kesehatan bayi. Berdasarkan hasil survey pendahuluan, dari 10 ibu menyusui 6 (60%) diantaranya mengatakan bahwa pengeluaran ASI mereka tidak lancar. Salah satu solusi yang tepat untuk meningkatkan suplai ASI adalah dengan mengonsumsi daun ubi jalar yang dipercaya mengandung berbagai macam zat dan vitamin terutama vitamin A. Tujuan penelitian ini adalah mengetahui pengaruh pemberian rebusan daun ubi jalar terhadap kecukupan ASI pada ibu menyusui di Wilayah Kerja Puskesmas Campurejo Tahun 2016. Desain penelitian ini adalah pre eksperimental menggunakan rancangan pretest posttest design. Dalam penelitian ini diperoleh sampel 20 orang menggunakan teknik simple random sampling. Pengumpulan data dilakukan dengan menggunakan lembar kuesioner dan penilaian. uji hipotesis yang digunakan adalah uji peringkat bertanda dari wilcoxon dengan nilai signifikasi α = 0,05. Hasil uji statistik dari Wilcoxon Sign Rank diperoleh nilai p value = 0,000 dengan taraf kesalahan (α =0,05) dapat dikatakan p ≤ α maka dapat disimpulakan bahwa H0 ditolak dan H1 diterima. Hal ini berarti ada pengaruh pemberian rebusan daun ubi jalar terhadap kecukupan ASI pada ibu menyusui diwilayah kerja puskesmas campurejo kota Kediri tahun 2016. Berdasarkan hasil penelitian diharapkan bagi tenaga kesehatan dapat  dijadikan sebagai masukan untuk menggunakan daun ubi jalar untuk meningkatkan kecukupan ASI dalam pengembangan pengobatan tradisional. Kata Kunci : Kecukupan ASI, Daun Ubi jalar, Menyusui   ABSTRACTBreast milk is a food source that contains a complete nutritions for infants. Coverage of breast milk in Indonesia is still very low. Based on the preliminary results of the survey, from 10 breastfeeding mothers, there are 6 (60%) breastfeeding mom of them say that their breast milk isn’t enough for the babies. There’s a rightest solution to increase the breast milk supply, such as; the breastfeeding mom should eat or consume the sweet potato leaves that believed contains various nutritions and vitamins, especially vitamin A. The purpose of this study was to know the effect of giving sweet potato extract to breast milk adequacy on breastfeeding mothers in work area clinic of Campurejo Kediri City in 2016. The research design of this study was pre-experimental that using pre-test and post-test design. In this study obtained 20 samples of people that using simple random sampling technique. The collecting of data is done by using a questionnaires and assessment. The test hypothesis is marked on the Wilcoxon rank test with significance value α = 0.05. The result of statistical test Wilcoxon Sign Rank obtained p value = 0.000 with a standard error (α = 0.05) can be said p ≤ α then it means that H0 is rejected and H1 is accepted. This means that there is an effect of giving sweet potato extract to breast milk adequacy on breastfeeding mothers in work area clinic of Campurejo Kediri City in 2016. Based on the results is the researcher expecting for health workers can be used as input to use sweet potato leaves to improve the adequacy of breast milk in the development of traditional medicine. Keywords: Adequacy of Breast Milk, Sweet Potato Leaves, Breastfeeding.

Optimization of Extraction Conditions for Useful Components from Sweet Potato Leaves

2014 ◽  
Vol 43 (11) ◽  
pp. 1749-1756 ◽  
Author(s):  
Meishan Li ◽  
Gwi Yeong Jang ◽  
Sang Hoon Lee ◽  
Sung Tae Kim ◽  
Ji Hyun Lee ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Useful Components ◽  
Sweet Potato Leaves
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