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タイトル: Noodle qualities of fresh pasta supplemented with various amounts of purple sweet potato powder
著者: Santiago, Dennis Marvin
Kawashima, Yuka
Matsushita, Koki
Noda, Tatsuya
Pelpolage, Samanthi
Tsuboi, Kazumasa
Kawakami, Sakura
Koaze, Hiroshi
Yamauchi, Hiroaki
キーワード: purple sweet potato
fresh pasta
noodle quality
発行日: May-2016
出版者: Japanese Society for Food Science and Technology
誌名: Food Science and Technology Research
巻: 22
号: 3
開始ページ: 307
終了ページ: 316
抄録: Sweet potato is a nutritious, cost-effective and abundantly available food crop in Asia. In an effort to utilize sweet potato for food processing, the effects of purple sweet potato powder (PSPP)-supplementation on the quality of fresh pasta was determined. Results showed that PSPP-supplementation produced fresh pasta dark purple in color, attributable to the intrinsic anthocyanin content. Moreover, PSPP provided a higher amount of gelatinized starch, resulting in softer and more elastic raw fresh pasta; and the boiled fresh pasta showed a softer texture, as indicated by its hardness, rupture force and energy. However, PSPP-supplementation decreased the cooking weight gain of fresh pasta. Sensory evaluation rated the quality of boiled fresh pasta with 7.5% and 10% PSPP as more acceptable and equally acceptable as the control, respectively. Thus, this study suggests that PSPP-supplementation results in an acceptable noodle product, potentially increasing the utilization of purple sweet potato.
URI: http://ir.obihiro.ac.jp/dspace/handle/10322/4472
DOI: info:doi/10.3136/fstr.22.307
ISSN: 1344-6606
出現コレクション:00E01学術雑誌論文

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