The Terpenoid Activity of Ethanol extracted from Purple Yam Sap to Inhibit the Growth of R. oligosporus and S. cerevisiae

2021 ◽  
Vol 11 (4) ◽  
pp. 1618
Author(s):  
A. Nurfitriani ◽  
Meta Mahendradatta ◽  
Amran Laga ◽  
- Zainal
Keyword(s):  
Purple Yam

Isolation and characterization of starch from purple yam (Dioscorea trifida)

2021 ◽  
Author(s):  
Samíria de Jesus Lopes Santos ◽  
Márlia Barbosa Pires ◽  
Edna Regina Amante ◽  
Antonio Manoel da Cruz Rodrigues ◽  
Luiza Helena Meller da Silva
Keyword(s):  
Isolation And Characterization ◽  
Purple Yam

Phenolic compounds in Chinese purple yam and changes during vacuum frying

2011 ◽  
Vol 128 (4) ◽  
pp. 943-948 ◽  
Author(s):  
Zhongxiang Fang ◽  
Dan Wu ◽  
Dong Yü ◽  
Xinqian Ye ◽  
Donghong Liu ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Vacuum Frying ◽  
Purple Yam

scholarly journals Characterization of Soyghurt Synbiotic Drink From Soymilk and Purple Yam Extract

2020 ◽  
Vol 1569 ◽  
pp. 032014
Author(s):  
Rosida ◽  
E E Amalia ◽  
S Djajati
Keyword(s):  
Purple Yam

New acylated anthocyanins from purple yam and their antioxidant activity

2015 ◽  
Vol 79 (9) ◽  
pp. 1484-1492 ◽  
Author(s):  
Chiemi Moriya ◽  
Takahiro Hosoya ◽  
Sayuri Agawa ◽  
Yasumasa Sugiyama ◽  
Ikuko Kozone ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Acylated Anthocyanins ◽  
Purple Yam

scholarly journals UJI ORGANOLEPTIK DAN SIFAT KIMIA KUE SEMPRONG CAMPURAN TEPUNG UBI JALAR UNGU (IPOMOEA BATATAS) DAN TEPUNG TERIGU

2020 ◽  
Vol 11 (1) ◽  
Author(s):  
Olfita S. Montolalu ◽  
Tineke M. Langi ◽  
Teltje Koapaha
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Ipomoea Batatas ◽  
Potato Flour ◽  
Test Results ◽  
Nutritional Characteristics ◽  
Yam Flour ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato ◽  
Purple Yam

ABSTRACTThe aim of this research is to produce a quality semprong cookies by mixing purple sweet potato flour and flour properly, based on the panelists' preference level and the nutritional characteristics of the "semprong" cake. The organoleptic test results of the "semprong" cake which are preferred in terms of color, taste, aroma and texture are treatment A (10g purple yam flour + 90g wheat flour). The results of the proximate content analysis of "semprong" cakes for water content ranged from 3.16% - 3.77%, ash content ranged from 1.32% - 2.09%, fat content ranged from 16.26% - 20.95%, content protein ranges from 7.06% - 8.95%, carbohydrate content ranges from 66.31% - 71.21%.Keywords : Semprong Cake, Purple Sweet Potato Flour, Wheat Flour

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