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 | Synapse
March 25, 2026Open 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
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.
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...