High-Fiber Extruded Purple Sweet Potato (<i>Ipomoea batatas</i>) and Kidney Bean (<i>Phaseolus vulgaris</i>) Extends the Feeling of Fullness
Eny Palupi,
Naufal Muharam Nurdin,
Ghina Mufida
et al.
Abstract:Low intake of dietary fiber is closely related to an increased risk of various non-communicable diseases globally. This study aimed to develop a formulation for high-fiber extrudate based on purple sweet potato and kidney bean and evaluate the nutritional value of the products and their satiety index after consumption. Optimization of the formula was carried out using four levels of purple sweet potato flour substitution with kidney bean flour: 0, 20, 30, and 40% (w/w). The extrudates were obtained using a dou… Show more
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