Potential of purple sweet potato (Ipomoea batatas L.) peel powder to enhance textural, cooking, and sensory quality, glycemic index, and antioxidant bioaccessibility of fiber-enriched pasta

Thanh Tung Bui; Nguyen Van Tran; Van Viet Man Le

doi:10.1039/d5fb00473j

January 1, 2025Sustainable Food TechnologyOpen Access

Potential of purple sweet potato (Ipomoea batatas L.) peel powder to enhance textural, cooking, and sensory quality, glycemic index, and antioxidant bioaccessibility of fiber-enriched pasta

View Full Paper

Ask AI

Bookmark

Share

Key Points

The research investigates the effects of purple sweet potato peel powder on pasta quality and health aspects.
Analyzed the composition of purple sweet potato peel powder.
Incorporated peel powder into pasta formulations.
Evaluated textural, cooking, and sensory qualities of the pasta.
Measured glycemic index and antioxidant bioaccessibility.
Pasta incorporating peel powder showed improved textural quality.
Cooking properties enhanced with increased fiber content.
Sensory evaluations indicated a favorable acceptance of the flavored pasta.
Glycemic index reduced, suggesting better blood sugar management.

Implication

Demonstrates the impact of purple sweet potato peel powder on pasta quality and health benefits, indicating its potential as a valuable ingredient.

Abstract

Purple sweet potato (Ipomoea batatas L.) peel -a by-product of purple sweet potato processing -contained dietary fiber and bioactive compounds. This study aimed to utilize purple sweet potato peel powder...

Discussion

No takes yet. Share an insight, caveat, or question.

Cite This Study

Bui et al. (2025) studied this question.

synapsesocial.com/papers/69c37b20b34aaaeb1a67d46e https://doi.org/10.1039/d5fb00473j

View Full Paper

Ask AI

Bookmark

Share

Potential of purple sweet potato (Ipomoea batatas L.) peel powder to enhance textural, cooking, and sensory quality, glycemic index, and antioxidant bioaccessibility of fiber-enriched pasta

Key Points

Implication

Abstract

Discussion

Cite This Study

Potential of purple sweet potato (Ipomoea batatas L.) peel powder to enhance textural, cooking, and sensory quality, glycemic index, and antioxidant bioaccessibility of fiber-enriched pasta

Key Points

Implication

Abstract

Discussion

Cite This Study

Keep reading

More related papers

More from Sustainable Food Technology

Keep reading

More related papers

More from Sustainable Food Technology