The effect of liquefaction time and temperature on the quality and anthocyanin content of purple sweet potato maltohemidextrin

Purple sweet potato is one type of tuber from the Convolvulaceae family and is one of the food commodities with high productivity and not yet optimally utilized in processing. Purple sweet potato contains starch and crude fiber, which are carbohydrate components that made it potential to be used as...

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Veröffentlicht in:	IOP conference series. Earth and environmental science 2020-10, Vol.575 (1), p.12032
Hauptverfasser:	Laga, A, Darmawan, Bastian, F, Muhpidah, Djalal, M
Format:	Artikel
Sprache:	eng
Schlagworte:	Anthocyanins Antioxidants Carbohydrates Catalysts Dextrose Liquefaction Potatoes Starch Substrates Sweet potatoes Temperature
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