Noodle Qualities of Fresh Pasta Supplemented with Various Amounts of Purple Sweet Potato Powder
Sweet potato is a nutritious, cost-effective and abundantly available food crop in Asia. In an effort to utilize sweet potato for food processing, the effects of purple sweet potato powder (PSPP)-supplementation on the quality of fresh pasta was determined. Results showed that PSPP-supplementation p...
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| Veröffentlicht in: | Food Science and Technology Research 2016, Vol.22(3), pp.307-316 |
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| container_title | Food Science and Technology Research |
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| creator | Santiago, Dennis Marvin Kawashima, Yuka Matsushita, Koki Noda, Tatsuya Pelpolage, Samanthi Tsuboi, Kazumasa Kawakami, Sakura Koaze, Hiroshi Yamauchi, Hiroaki |
| description | Sweet potato is a nutritious, cost-effective and abundantly available food crop in Asia. In an effort to utilize sweet potato for food processing, the effects of purple sweet potato powder (PSPP)-supplementation on the quality of fresh pasta was determined. Results showed that PSPP-supplementation produced fresh pasta dark purple in color, attributable to the intrinsic anthocyanin content. Moreover, PSPP provided a higher amount of gelatinized starch, resulting in softer and more elastic raw fresh pasta; and the boiled fresh pasta showed a softer texture, as indicated by its hardness, rupture force and energy. However, PSPP-supplementation decreased the cooking weight gain of fresh pasta. Sensory evaluation rated the quality of boiled fresh pasta with 7.5% and 10% PSPP as more acceptable and equally acceptable as the control, respectively. Thus, this study suggests that PSPP-supplementation results in an acceptable noodle product, potentially increasing the utilization of purple sweet potato. |
| doi_str_mv | 10.3136/fstr.22.307 |
| format | Article |
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In an effort to utilize sweet potato for food processing, the effects of purple sweet potato powder (PSPP)-supplementation on the quality of fresh pasta was determined. Results showed that PSPP-supplementation produced fresh pasta dark purple in color, attributable to the intrinsic anthocyanin content. Moreover, PSPP provided a higher amount of gelatinized starch, resulting in softer and more elastic raw fresh pasta; and the boiled fresh pasta showed a softer texture, as indicated by its hardness, rupture force and energy. However, PSPP-supplementation decreased the cooking weight gain of fresh pasta. Sensory evaluation rated the quality of boiled fresh pasta with 7.5% and 10% PSPP as more acceptable and equally acceptable as the control, respectively. Thus, this study suggests that PSPP-supplementation results in an acceptable noodle product, potentially increasing the utilization of purple sweet potato.</description><identifier>ISSN: 1344-6606</identifier><identifier>EISSN: 1881-3984</identifier><identifier>DOI: 10.3136/fstr.22.307</identifier><language>eng</language><publisher>Tsukuba: Japanese Society for Food Science and Technology</publisher><subject>Acceptability ; Cooking ; Food processing ; fresh pasta ; noodle quality ; Noodles ; Pasta ; purple sweet potato ; Solanum tuberosum ; Surface layer ; Sweet potatoes ; Texture</subject><ispartof>Food Science and Technology Research, 2016, Vol.22(3), pp.307-316</ispartof><rights>2016 by Japanese Society for Food Science and Technology</rights><rights>Copyright Japan Science and Technology Agency 2016</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c529t-842f2b942d60255f445d477ea60f684635196a90fb8ef1418eeb7b9cbb4d0e4d3</citedby><cites>FETCH-LOGICAL-c529t-842f2b942d60255f445d477ea60f684635196a90fb8ef1418eeb7b9cbb4d0e4d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,4010,27900,27901,27902</link.rule.ids></links><search><creatorcontrib>Santiago, Dennis Marvin</creatorcontrib><creatorcontrib>Kawashima, Yuka</creatorcontrib><creatorcontrib>Matsushita, Koki</creatorcontrib><creatorcontrib>Noda, Tatsuya</creatorcontrib><creatorcontrib>Pelpolage, Samanthi</creatorcontrib><creatorcontrib>Tsuboi, Kazumasa</creatorcontrib><creatorcontrib>Kawakami, Sakura</creatorcontrib><creatorcontrib>Koaze, Hiroshi</creatorcontrib><creatorcontrib>Yamauchi, Hiroaki</creatorcontrib><title>Noodle Qualities of Fresh Pasta Supplemented with Various Amounts of Purple Sweet Potato Powder</title><title>Food Science and Technology Research</title><addtitle>Food Science and Technology Research</addtitle><description>Sweet potato is a nutritious, cost-effective and abundantly available food crop in Asia. In an effort to utilize sweet potato for food processing, the effects of purple sweet potato powder (PSPP)-supplementation on the quality of fresh pasta was determined. Results showed that PSPP-supplementation produced fresh pasta dark purple in color, attributable to the intrinsic anthocyanin content. Moreover, PSPP provided a higher amount of gelatinized starch, resulting in softer and more elastic raw fresh pasta; and the boiled fresh pasta showed a softer texture, as indicated by its hardness, rupture force and energy. However, PSPP-supplementation decreased the cooking weight gain of fresh pasta. Sensory evaluation rated the quality of boiled fresh pasta with 7.5% and 10% PSPP as more acceptable and equally acceptable as the control, respectively. Thus, this study suggests that PSPP-supplementation results in an acceptable noodle product, potentially increasing the utilization of purple sweet potato.</description><subject>Acceptability</subject><subject>Cooking</subject><subject>Food processing</subject><subject>fresh pasta</subject><subject>noodle quality</subject><subject>Noodles</subject><subject>Pasta</subject><subject>purple sweet potato</subject><subject>Solanum tuberosum</subject><subject>Surface layer</subject><subject>Sweet potatoes</subject><subject>Texture</subject><issn>1344-6606</issn><issn>1881-3984</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><recordid>eNqN0UFLwzAUB_AiCs7pyS8Q8CJIZ5KmaXoRxnAqDJ1MvYa0fXEdbTOTlOG3N3MywZOnF8jvPZL3j6JzgkcJSfi1dt6OKB0lODuIBkQIEie5YIfhnDAWc475cXTi3ApjkuaCDiL5aEzVAHruVVP7GhwyGk0tuCWaK-cVWvTrdQMtdB4qtKn9Er0pW5veoXFr-s5_N8x7GxBabAA8mhuvvAllU4E9jY60ahyc_dRh9Dq9fZncx7Onu4fJeBaXKc19LBjVtMgZrTimaaoZSyuWZaA41lwwnqQk5yrHuhCgCSMCoMiKvCwKVmFgVTKMLndz19Z89OC8bGtXQtOoDsJjJRFhbIqpYP-gWPAsbIcGevGHrkxvu_CRrQozGeU8qKudKq1xzoKWa1u3yn5KguU2F7nNRVIqQy5B3-z0Kqz3HfZWWV-XDfzan4b9RblUVkKXfAG4lpcE</recordid><startdate>2016</startdate><enddate>2016</enddate><creator>Santiago, Dennis Marvin</creator><creator>Kawashima, Yuka</creator><creator>Matsushita, Koki</creator><creator>Noda, Tatsuya</creator><creator>Pelpolage, Samanthi</creator><creator>Tsuboi, Kazumasa</creator><creator>Kawakami, Sakura</creator><creator>Koaze, Hiroshi</creator><creator>Yamauchi, Hiroaki</creator><general>Japanese Society for Food Science and Technology</general><general>Japan Science and Technology Agency</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>K9.</scope><scope>P64</scope></search><sort><creationdate>2016</creationdate><title>Noodle Qualities of Fresh Pasta Supplemented with Various Amounts of Purple Sweet Potato Powder</title><author>Santiago, Dennis Marvin ; Kawashima, Yuka ; Matsushita, Koki ; Noda, Tatsuya ; Pelpolage, Samanthi ; Tsuboi, Kazumasa ; Kawakami, Sakura ; Koaze, Hiroshi ; Yamauchi, Hiroaki</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c529t-842f2b942d60255f445d477ea60f684635196a90fb8ef1418eeb7b9cbb4d0e4d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Acceptability</topic><topic>Cooking</topic><topic>Food processing</topic><topic>fresh pasta</topic><topic>noodle quality</topic><topic>Noodles</topic><topic>Pasta</topic><topic>purple sweet potato</topic><topic>Solanum tuberosum</topic><topic>Surface layer</topic><topic>Sweet potatoes</topic><topic>Texture</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Santiago, Dennis Marvin</creatorcontrib><creatorcontrib>Kawashima, Yuka</creatorcontrib><creatorcontrib>Matsushita, Koki</creatorcontrib><creatorcontrib>Noda, Tatsuya</creatorcontrib><creatorcontrib>Pelpolage, Samanthi</creatorcontrib><creatorcontrib>Tsuboi, Kazumasa</creatorcontrib><creatorcontrib>Kawakami, Sakura</creatorcontrib><creatorcontrib>Koaze, Hiroshi</creatorcontrib><creatorcontrib>Yamauchi, Hiroaki</creatorcontrib><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food Science and Technology Research</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Santiago, Dennis Marvin</au><au>Kawashima, Yuka</au><au>Matsushita, Koki</au><au>Noda, Tatsuya</au><au>Pelpolage, Samanthi</au><au>Tsuboi, Kazumasa</au><au>Kawakami, Sakura</au><au>Koaze, Hiroshi</au><au>Yamauchi, Hiroaki</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Noodle Qualities of Fresh Pasta Supplemented with Various Amounts of Purple Sweet Potato Powder</atitle><jtitle>Food Science and Technology Research</jtitle><addtitle>Food Science and Technology Research</addtitle><date>2016</date><risdate>2016</risdate><volume>22</volume><issue>3</issue><spage>307</spage><epage>316</epage><pages>307-316</pages><issn>1344-6606</issn><eissn>1881-3984</eissn><abstract>Sweet potato is a nutritious, cost-effective and abundantly available food crop in Asia. In an effort to utilize sweet potato for food processing, the effects of purple sweet potato powder (PSPP)-supplementation on the quality of fresh pasta was determined. Results showed that PSPP-supplementation produced fresh pasta dark purple in color, attributable to the intrinsic anthocyanin content. Moreover, PSPP provided a higher amount of gelatinized starch, resulting in softer and more elastic raw fresh pasta; and the boiled fresh pasta showed a softer texture, as indicated by its hardness, rupture force and energy. However, PSPP-supplementation decreased the cooking weight gain of fresh pasta. Sensory evaluation rated the quality of boiled fresh pasta with 7.5% and 10% PSPP as more acceptable and equally acceptable as the control, respectively. 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| ispartof | Food Science and Technology Research, 2016, Vol.22(3), pp.307-316 |
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| language | eng |
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| source | EZB-FREE-00999 freely available EZB journals; Free Full-Text Journals in Chemistry |
| subjects | Acceptability Cooking Food processing fresh pasta noodle quality Noodles Pasta purple sweet potato Solanum tuberosum Surface layer Sweet potatoes Texture |
| title | Noodle Qualities of Fresh Pasta Supplemented with Various Amounts of Purple Sweet Potato Powder |
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