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- W2028075861 abstract "Sweetpotato flour (Beauregard cultivar) was treated with sodium hydroxide solution and then fortified with defatted soy flour (DSF) or soy protein concentrate (SPC) at levels of 0, 15, 30, and 45 g/100 g. Pasta made from 100 g/100 g alkaline-treated sweetpotato flour (ASPF) had the lowest cooking loss (9.9 g/100 g) with the highest firmness (1.8 N). Cooking loss increased as levels of DSF and SPC increased (from 9.9 to 16.6 g/100 g). Addition of DSF and SPC increased the lightness (“L*” value) from 40.6 to 48.7, and decreased the redness (“a*” value) from 21.6 to 15.2. Substitution of DSF and SPC decreased firmness from 1.8 to 0.4 N, cohesiveness from 0.6 to 0.5 and springiness from 1.2 to 1.1 mm. Pasta made from 100% ASPF had highest β-carotene content (9.0 mg/100 g). The β-carotene contents decreased from 7.9 to 2.7 mg/100 g as the levels of DSF and SPC increased." @default.
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- W2028075861 date "2007-03-01" @default.
- W2028075861 modified "2023-09-29" @default.
- W2028075861 title "Pasta products made from sweetpotato fortified with soy protein" @default.
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- W2028075861 doi "https://doi.org/10.1016/j.lwt.2005.09.012" @default.
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