A Study on The Utilization of Purple Sweet Potato (Ipomea batatas L)  for Ice Cream as Antioxidants

Sudjatinah, Sudjatinah; Wibowo, Cornelius Hari; Putri, Aldila Sagitaning

doi:10.17728/jaft.6098

Cited by 4 publications

(2 citation statements)

References 5 publications

(6 reference statements)

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“…A blank is prepared with 2 ml of DPPH added to 2 ml of methanol. The absorbance value of the supernatant is measured using a UV-Vis spectrophotometer at a wavelength of 517 nm [19]. Antioxidant activity can be calculated using the following equation:…”

Section: Antioxidant Activitymentioning

confidence: 99%

Physicochemical Characteristics of Set Yogurt Fortified with Dracaena angustifolia Leaves Extract

Tanti,

Hidayah,

Wati

et al. 2024

AFSJ

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Aims: This study aims to analyze syneresis, pH, total acid, viscosity, color (L, a*, b*) and sensory analysis (taste, aroma, and color) and antioxidant activity of yogurt set added with Dracaena angustifolia leaves (DAL) extract. Study Design: The research used a factorial experimental method with a Completely Randomized Design (CRD), four treatments, and four replications. The research used a percentage treatment of DAL extract (0%, 2%, 4%, 6% from milk total). Place and Duration of Study: This was carried out at the Animal Products Technology Laboratory, Faculty of Animal Science, Universitas Brawijaya. The Research was conducted from October- December 2023. Methodology: The yogurt-making process begins with pasteurizing milk to a temperature of 65-70°C, followed by the addition of DAL extract according to the treatment: P0 (control), P1 (2%), P2 (4%), P3 (6%). After pasteurization, the milk is filtered, and a starter inoculation is added at a temperature of 43-45°C, constituting 3% of the milk volume. The milk-starter mixture is thoroughly stirred to ensure even distribution. The inoculated milk is then poured into sterilized glass containers, incubated in an incubator at 43-45°C for 6 hours, and analyzed physicochemical characteristics (syneresis, pH, total acid, viscosity, color (L, a*, b*) and sensory analysis (taste, aroma, and color) and antioxidant activity). Results: The yogurt set fortified DAL with different concentrations showed a significantly different effect (P<0.05) on pH, color (L, a*, b*), and sensory (taste, aroma, and color) and did not have a different effect (P>0.05) on syneresis, total acid, and viscosity. Conclusion: Based on the research results, it can be concluded that the addition of DAL extract to the yogurt set provides an increase in viscosity, color brightness (L), yellowish color (b*), organoleptic quality (taste, aroma, and color), total acid, antioxidant activity, and reduces syneresis, reddish color intensity (a*), and pH.

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Section: Antioxidant Activitymentioning

confidence: 99%

Physicochemical Characteristics of Set Yogurt Fortified with Dracaena angustifolia Leaves Extract

Tanti,

Hidayah,

Wati

et al. 2024

AFSJ

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“…Regarding its functionalities, PFSP is a promising alternative for the development of functional ingredients, capable of conferring desirable bioactive, physical, and chemical characteristics such as color enhancement, antioxidant capacity improvement, increase in water retention capacity, and reduction in the glycemic response (ZHU & SUN, 2019;SUDJATINAH et al, 2020). It can be used in varied products, such a Greek yogurt, which is a dairy product obtained from the concentration of yogurt by drainage.…”

Section: Introductionmentioning

confidence: 99%

Application of lyophilized purple-fleshed sweet potato powder as a multifunctional ingredient in Greek yogurt

Cunha Júnior,

Silva,

Barbosa

et al. 2024

Cienc. Rural

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Purple-fleshed sweet potato is a tuber rich in anthocyanins, which are phenolic pigments that confer color and present bioactive capacity. Moreover, its incorporation into dairy products can bring technological and functional benefits. Thus, this article evaluated the impact of the addition of lyophilized purple-fleshed sweet potato powder- LP (0% - Control, 2%, and 4%) on the physical, chemical, and technological characteristics of Greek yogurt. LP showed in vitro antioxidant and bioactive capacity by DPPH (20.64 ± 1.61 μmol TE g-1), FRAP (112.93 ± 4.38 μmol TE g-1), total phenolic content (103.66 ± 3.35 mg GAE g-1), and total anthocyanin content (51.10 ± 1.87 mg cyanidin 3-glucoside 100 g-1). Additionally, the assays demonstrated that the LP has 16.82 ± 0.63% of resistant starch. The fortification of Greek yogurt with LP reduced the syneresis, indicating that LP increased the water retention capacity. LP also inhibited the post-acidification process, increasing apparent viscosity, hardness, and gumminess, and promoting a stable pink coloration throughout the storage (P < 0.05). At the 4% level, the yogurt was firmer and showed greater chewiness, which is highly desirable for Greek yogurt. Therefore, the results suggested that lyophilized purple-fleshed sweet potato powder is a potential multifunctional natural ingredient.

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The Physicochemical Analysis and Anthocyanin Level of Malaysian Purple Sweet Potato Cracker

Muhammad

Ikram

Sharif

et al. 2022

Curr Res Nutr Food Sci

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Purple Sweet Potato (PSP) in Malaysia is an abandoned crop. Even though it has various health benefits and nutritional values, consumers, especially Malaysians, still lack purple sweet potato consumption. It has a high dietary fibre content, a low glycemic index, and contains proteins, minerals, polyphenols, and anthocyanin. The National Health Morbidity Survey (Malaysia) in 2019 reported that 94% of Malaysian adults lack fiber consumption in their dietary patterns. As a result, it may become an alternative crop for individuals who consume less nutrients and fibre as a result of dietary choices and health issues. This one-of-a-kind crop also contains anti-oxidative, hepatoprotective, anti-inflammatory, anti-tumor, anti-diabetic, anti-microbial, anti-obesity, and anti-aging qualities. Due to the lack of a commercial food product based on this crop, it has become an unpopular crop among Malaysians. Purple sweet potato makes only a few Malaysian sweets and traditional snacks. Nonetheless, Malaysian customers continue to ignore it. Thus, Purple Sweet Potato Cracker was made, and a proximate analysis was conducted to examine its physicochemical content. It was found that the newly developed PSP crackers were high in fiber, vitamins, and minerals, as well as in calcium (1332.08 mg/kg) and contained anthocyanins of 6.68 mg/L. Besides that, this special cracker is free from food preservatives without coloring agents and additives. The processing of Purple Sweet Potato Cracker carries important features for small-medium entrepreneurs, which will contribute to the Malaysian economy perspectives, as it has a good potential to be marketed in domestic and international commercial food outlets.

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A Study on The Utilization of Purple Sweet Potato (Ipomea batatas L) for Ice Cream as Antioxidants

Cited by 4 publications

References 5 publications

Physicochemical Characteristics of Set Yogurt Fortified with Dracaena angustifolia Leaves Extract

Physicochemical Characteristics of Set Yogurt Fortified with Dracaena angustifolia Leaves Extract

Application of lyophilized purple-fleshed sweet potato powder as a multifunctional ingredient in Greek yogurt

The Physicochemical Analysis and Anthocyanin Level of Malaysian Purple Sweet Potato Cracker

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