The effect of purple sweet potato flour (Ipomoea batatas L) as substitution on anthocyanins content and antioxidant capacity of snow white’s ball cookies

This research investigates the impact of substituting wheat flour againts purple sweet potato flour (Ipomoea batatas L.) on the anthocyanins content and antioxidant capacity of Snow White’s Ball Cookies. Anthocyanins are natural vibrant red, purple, and blue pigments contained in many foods; includi...

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Veröffentlicht in:	IOP conference series. Earth and environmental science 2024-02, Vol.1302 (1), p.12078
Hauptverfasser:	Sunaryo, N A, Ab Rashid, P D, Nurmalasari, R, Soekopitojo, S
Format:	Artikel
Sprache:	eng
Schlagworte:	Anthocyanins Antioxidants Flavonoids Flour Health promotion Ipomoea batatas Oxidative stress Pigments Potatoes Snow Substitutes Sweet potatoes Vegetables
Online-Zugang:	Volltext
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