scholarly journals Mixed Cooked Rice with Purple Sweet Potato is Potentially to be The Low Glycemic Index Food

2017 ◽  
Vol 7 (2) ◽  
pp. 580 ◽  
Author(s):  
Evawany Aritonang ◽  
Albiner Siagian ◽  
Fannisa Izzati
Keyword(s):  
Sweet Potato ◽  
Glycemic Index ◽  
Cooked Rice ◽  
Purple Sweet Potato ◽  
Low Glycemic Index

scholarly journals Root and tuber flours to improve nutritional quality in instant noodles

2021 ◽  
Vol 10 (4) ◽  
pp. e23610414086
Author(s):  
Isabela Gava de Souza ◽  
Wellington da Silva Oliveira ◽  
Yoon Kil Chang ◽  
Helena Teixeira Godoy ◽  
Marcio Schmiele ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Wheat Flour ◽  
Glycemic Index ◽  
Value Chain ◽  
Economic Value ◽  
Partial Replacement ◽  
Cooking Properties ◽  
Purple Sweet Potato ◽  
Instrumental Texture ◽  
Low Glycemic Index

The instant noodle (IN) consumption increased significantly among the pasta. The use of regional products may increase the economic value chain, besides the increase of final product functional properties. The aim of this work was to evaluate the partial replacement of refined wheat flour by purple sweet potato, beet and carrot in IN production. The IN were evaluated regarding the fat content (after frying and rehydration), cooking properties, instrumental texture, antioxidant capacity and glycemic index. The results showed that is possible to do the replacement the wheat flour, between the studied conditions, and achieve an IN with similar characteristics to standard sample, but with higher antioxidant capacity and low glycemic index.

scholarly journals COMMUNITY SERVICE ACTIVITY TO HOUSEWIFE GROUP IN KAMPUNG LADANG BAMBU, MEDAN TUNTUNGAN

2020 ◽  
Vol 3 (2) ◽  
pp. 93-99
Author(s):  
Putri Chandra Ayu
Keyword(s):  
Sweet Potato ◽  
Community Service ◽  
Economic Value ◽  
Agricultural Products ◽  
Sweet Potatoes ◽  
New Business ◽  
Service Activity ◽  
Purple Sweet Potato ◽  
Index Value ◽  
Low Glycemic Index

Purple sweet potato is one of the agricultural products that has several advantages such as attractive color, high content of antioxidant, fiber and carbohydrate compounds and has a low glycemic index value. However, similar to the other agricultural products, the availability of purple sweet potatoes is seasonal, perishable, moldy and rotten. Proper processing with equipment or simple expertise can increase the economic value of purple sweet potato, so that it can be done by any group of people from either upper, middle or bottom. The purpose of this community service activities was to provide the technical guidance on processing the purple sweet potato into food products, namely noodles and sponge to open new business opportunities for group of housewives in the area of ​​community service partners namely Kampung Ladang Bambu, Medan Tuntungan. The expected outcome of this community service activity is the formation of a new business by a group of housewives to be able to increase the community income in Ladang Bambu Village, Medan Tuntungan. Keyword:, noodle, purple sweet potato, sponge

scholarly journals Indeks Glikemik, Kandungan Gizi, dan Daya Terima Puding Ubi Jalar Putih (Ipomoea batatas) dengan Penambahan Buah Naga Merah (Hylocereus polyrhizus)

2019 ◽  
Vol 3 (2) ◽  
pp. 107 ◽  
Author(s):  
Ruly Dwi Arysanti ◽  
Sulistiyani Sulistiyani ◽  
Ninna Rohmawati
Keyword(s):  
Sweet Potato ◽  
Glycemic Index ◽  
Ipomoea Batatas ◽  
Control Design ◽  
Dragon Fruit ◽  
Significant Difference ◽  
Low Carbohydrate ◽  
Post Test ◽  
Low Glycemic Index ◽  
Diabetes Melitus

Background: Diabetes mellitus is one of the degenerative diseases that have increased prevalence every year. Diet arrangement by the selection of type and amount which a low glycemic index are methods that can applied by diabetic in diet implementation. Researchers want to modify the white sweet potato pudding with addition of red dragon fruit to obtain low glycemic index, low carbohydrate, and high fiber food products.Objective: The purpose of this study was to analyze the glycemic index, nutrient content, and the acceptance capability of white sweet potato pudding with addition of red dragon fruit by 25%, 50%, and 75%. Method: The research method used is true experimental with post-test only control design. The researcher subject were 10 student for index glicemyc test and 25 diabetics patient for acceptance capability.Result: The pudding glycemic index with 4 treatment (K, P1, P2, and P3) were 37.75; 33.81; 32.81; and 29.54. The higher addition of red dragon fruit can pudding low carbohydrate and fiber level. Pudding with addition of 75% red dragon fruit was the the most preferred pudding by panelists. Conclusion: In conclusion, there was no significant difference in the addition of red dragon fruit to white sweet potato pudding. The addition of red dragon fruit had a significant difference in carbohydrate levels, and fiber content. The pudding was well received by the panelists in terms of taste, texture, aroma, and color, but based on the statistical results only the taste received had a significant difference.ABSTRAKLatar Belakang: Diabetes melitus merupakan salah satu penyakit degeneratif yang mengalami peningkatan prevalensi setiap tahunnya. Pengaturan diet dengan pemilihan jenis dan jumlah makanan berindeks glikemik rendah merupakan salah satu cara yang dapat dilakukan oleh diabetisi dalam penatalaksanaan diet. Peneliti ingin memodifikasi puding ubi jalar putih dengan penambahan buah naga merah untuk mendapatkan produk pangan dengan indeks glikemik dan kadar karbohidrat rendah serta kadar serat tinggi.Tujuan: Penelitian ini bertujuan untuk menganalisis indeks glikemik, kandungan gizi (kadar karbohidrat dan kadar serat) serta daya terima puding ubi jalar putih dengan penambahan buah naga merah sebesar 25%, 50%, dan 75%.Metode: Metode penelitian yang digunakan adalah true eksperimental dengan post-test only control design. Subjek penelitian sebanyak 10 orang mahasiswa untuk uji indeks glikemik dan 25 orang penderita diabetes melitus untuk uji daya terima.Hasil: Indeks glikemik puding dengan 4 taraf perlakuan (K, P1, P2, dan P3) adalah 37,75; 33,81; 32,81; dan 29,54. Semakin tinggi penambahan buah naga merah dapat menurunkan kadar karbohidrat dan kadar serat puding. Puding dengan penambahan buah naga merah 75% adalah puding yang paling disukai oleh panelis.Kesimpulan: Kesimpulan dari penelitian ini yaitu tidak terdapat perbedaan yang signifikan terhadap penambahan buah naga merah pada puding ubi jalar putih. Penambahan buah naga merah memiliki perbedaan yang signifikan terhadap kadar karbohidrat, dan kadar serat. Puding tersebut diterima oleh panelis dari segi rasa, tekstur, aroma, dan warna, tetapi berdasarkan hasil statistik hanya daya terima rasa yang memiliki perbedaan yang signifikan.

scholarly journals SUBSTITUSI SORGUM DAN UBI JALAR PUTIH PADA ROTI BAGEL SEBAGAI ALTERNATIF SELINGAN UNTUK PENDERITA DIABETES[Substitution of Sorghum and White Sweet Potato on Bagels an Alternative Snack for Diabetics]

2019 ◽  
Vol 14 (1) ◽  
pp. 75 ◽  
Author(s):  
Vina Nur Ashfiyah
Keyword(s):  
Sweet Potato ◽  
Glycemic Index ◽  
Nutritional Requirement ◽  
Nutrient Value ◽  
Randomized Design ◽  
Protein Fiber ◽  
Completely Randomized Design ◽  
The Difference ◽  
Difference Test ◽  
Low Glycemic Index

Bread is a favorite food for Indonesian people as an alternative snack or breakfast. Bagel is one of breads that gain popularity in Indonesia. Sorghum and white sweet potato as local staple foods could be used as substitute ingredients for decreasing the consumption of wheat flour and made a low glycemic index snacks that suitable for diabetics. The aim of this research was to analyze the effect of sorghum and white sweet potato substitution toward acceptability (color, aroma, taste, and texture), nutrient value (energy, carbohydrate, fat, protein, fiber) and the glycemic index of bagel. This research was an experimental study with Completely Randomized Design with 8 repetitions. There were one control formula (F0) and two substitute formulas, F1 (substitution with white sweet potato 20%), and F2 (substitution with white sweet potato 20% and sorgum 10%). The untrained panelists were 30 diabetics. The difference test was analyzed by Kruskall Wallis dan Mann Whitney with confidence level 95% (α≤0.05). The result showed that the most favorite formula was F1 and there were no significant differences among the formulas in color (p=0.360), aroma (p=0.940), taste (p=0.160), and texture (p=0.120). The nutrient value of F1 can fulfilled the nutritional requirement of diabetics snacks which contain, energy 85%, carbohydrate 99%, fat 40%, protein 92%, and fiber 260%. It also have low glycemic index (54.6), so it can be and alternative snack for diabetics.

scholarly journals Physicochemical characteristics and glycemic index of bread made from purple sweet potato flour, starch, fiber from solid waste of starch processing

2021 ◽  
Vol 924 (1) ◽  
pp. 012040
Author(s):  
N T Kweman ◽  
E Julianti ◽  
N D M Romauli
Keyword(s):  
Solid Waste ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Glycemic Index ◽  
Sugar Content ◽  
Physicochemical Characteristics ◽  
Composite Flour ◽  
Bread Making ◽  
Total Sugar Content ◽  
Purple Sweet Potato

Abstract This research was purposed to evaluate the characteristics of physicochemical, and glycemic index of bread made from purple sweet potato (PFSP) flour, starch, and fiber (solid waste of PFSP starch processing). The resulting breads were tested for the physicochemical characteristics and using non factorial completely randomized design as research design with 3 types of ingredient used in bread making as a treatment, namely composite flour from a mixture of PFSP flour, starch and fiber with a ratio 75: 5: 20; 100% PFSP flour, and 100% wheat flour. The results showed that differences in flour had a very significant effect on color, texture profile, ash, protein, fat, and total sugar content of bread. Bread made from composite flour in the form of a mixture of PFSP flour, starch and fiber flour, and also bread made from 100% PFSP flour has higher dietary fiber content than bread made from wheat flour. The daily energy sufficiency of the three types of bread is 10-12%. The glycemic index of bread made from composite flour, PFSP flour, and wheat flour were 41.3, 42.1, and 46.3, respectively, which were classified as low categories. Based on the results, PFSP flour, starch, and fiber flour can be used as wheat flour alternative in making bread.

THE recipe modification of sugar-free bakery goods for reducing glycemic index and enhancing the nutrition and functional features

2019 ◽  
pp. 463-468
Author(s):  
Nataliia Sokolova
Keyword(s):  
Glycemic Index ◽  
Metabolic Disorders ◽  
Healthy Lifestyle ◽  
Optimum Ratio ◽  
Medical Problems ◽  
Rye Flour ◽  
Lentil Flour ◽  
Functional Features ◽  
Baked Products ◽  
Low Glycemic Index

Wheat flour-based products are the most popular and desirable of all bakery goods. In the same time, they give the heights glycemic response so this type of products are banned for people with metabolic disorders as well as consumers who have a tendency to live a healthy lifestyle. In the same time the increasing consumption of sugars has resulted in several nutritional and medical problems, such as obesity, diabetes, and cardiovascular diseases. The uses of a combination of various ingredients in range (such as rye flour – 40...60, dry gluten – 5...15, oat dietary fibre – 1...6 % and lentil flour - 5...20 %) that may modify the glycemic index of baked products, enhance the nutrition and functional features have shown in the article. Water Stevia extract demonstrated no effect on the baking quality and suggested the use of it to improve palatability and nutritional properties of developed new sugar-free bakery products. It was found the optimum ratio of these ingredients as a result of a series of studies and processing of the obtained data by multicriteria optimization. Results have shown that lentil flour can be used in the amount 12.5 % for the achieving optimum ratio "low glycemic index-high taste". It is shown that due to lentil flour it is possible to reduce the glycemic index to a greater extent than rye flour, dry gluten, but in terms of the taste characteristics, these products were less attractive with an increasing amount of flour in formula. The coefficients of the regression model were given as a result, it has helped to find out the patterns of influence of selected components and their dosage on the glycemic index, energy value and sensory characteristics of the product. The article represents the results, which can be used to create recipe compositions using selected ingredients.

Pengaruh Profilaksis Ekstrak Ubi Jalar Ungu (Ipomoea batatas L.) terhadap Kadar Malondialdehida Hepar Tikus Putih (Rattus norvegicus) Jantan Galur Wistar yang Diinduksi Karagenan

2018 ◽  
Vol 15 (2) ◽  
pp. 146
Author(s):  
BRILIAN DINANTI ◽  
FITRI HANDAJANI
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Wistar Rats ◽  
Group Method ◽  
Control Group ◽  
Intraplantar Injection ◽  
Significant Difference ◽  
Male Wistar Rats ◽  
Potato Extract ◽  
Purple Sweet Potato

<p>Liver is an organ with complex metabolism. When the liver is inflamed, cellular immunity will defend against inflammatory agents by stimulating immune cells to produce reactive oxygen species (ROS). Excessive ROS accumulation cause oxydative stress with increased  liver malondialdehyde (MDA) level. Some researches showed that purple sweet potato contain flavonoids (anthocyanins) that functioned as antioxydants. This study aimed to show the prophylactic effect of purple sweet potato extract to the liver MDA level of male Wistar rats induced by carrageenan.</p><p>This study used post-only control group method using 18 male Wistar rats divided into 3 groups: group of rats without treatment, group of rats induced by 0,1 ml of 1% carrageenan by intraplantar injection on day-8, and group of rats given with 872 mg/kgBW of purple sweet potato extract for 7 days and induced by 0,1 ml of 1% carrageenan. In the end of the study, the liver MDA levels were measured by Thio-Barbituric Acid method on each groups.</p><p>The results of One-Way ANOVA test showed there was no significant difference (p = 0,290) between group of rats without treatment (<em>x̅</em>= 207,50) and group of rats induced by carrageenan (<em>x̅</em>=233,17). Then, there is no significant difference (p = 0.978) between group of rats induced by carrageenan and group of rats given with prophylactic purple sweet potato extract and induced by carrageenan (<em>x̅</em>= 232,50).</p><p>The conclusion of this study is giving intraplantar injection of carrageenan can increase liver MDA level insignificantly and giving prophylactic purple sweet potato extract has an effect to decrease the liver MDA level of rats induced by carragenan insignificantly because it contains anthocyanins as antioxidants.</p><p> </p><strong>Keywords: </strong>Liver, <em>Ipomoea batatas</em> L., Malondialdehyde, Anthocyanins

PENGARUH PEMBERIAN FRAKSI ETILASETAT KULIT UBI JALAR UNGU TERHADAP KADAR MALONDIALDEHID (MDA) SERUM MENCIT PUTIH JANTAN HIPERGLIKEMIA

2018 ◽  
Vol 8 (2) ◽  
pp. 144
Author(s):  
Ria Afrianti
Keyword(s):  
Blood Glucose ◽  
Statistical Analysis ◽  
Sweet Potato ◽  
Ethyl Acetate Fraction ◽  
Serum Levels ◽  
Negative Control ◽  
Control Group ◽  
Glucose Levels ◽  
Blood Glucose Levels ◽  
Purple Sweet Potato

This study aims to determine the effect giving of ethylacetate fraction of leather  purple sweet potato (Ipomoea batatas (L.) Lam, on levels of malondialdehyde (MDA) serum in mice hyperglicemia were induced with streptozocin dose of 50 mg/kgBW. Mice were divided into 5 groups, each group consisting of 3 tails, group I is a negative control, group II is a positive control, group III,IV and V is given ethylacetate fraction a dose of 100 mg/kgBW, 300 mg/kgBW, and 600 mg/kgBW. Ethyl Acetate Fraction leather purple sweet potato given orally for 15 days after the animal is declared hyperglicemia and measurement of blood glucose levels on 5, 10, and 15 day after giving test preparation in animal experiments. On the 16 day throughout the mice were taken serum levels measured malondialdehid. The statistical analysis results showed that giving of ethyl acetate fraction of leather purple sweet potato at a dose of 100 mg/kgBW, 300 mg/kgBW, and 600 mg/kgBW can lower blood glucose levels in mice hyperglycemia significantly (p<0.05). Malondialdehid levels on average in each group is 1.35 nmol/ml, 3.00 nmol/ml, 2.72 nmol/ml, 2.20 nmol/ml and 2.61 nmol/ml, the results of statistical analysis showed a decrease in melondialdehid serum levels were significantly (p<0.05), where a dose of 300 mg/kgBW is an effective dose for lowering blood glucose levels followed by decreased levels of malondialdehid which give effect approaching negative control.

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