Venni Elsa Manik’s research while affiliated with Lampung University and other places

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Publications (1)


The rate of starch hydrolysis of purple sweet potato processed products.
The curve of the glycemic response of pure glucose syrup and purple sweet potato products.
The area under the curve of each respondent subject for pure glucose syrup and purple sweet potato products.
The glycemic index value indication of each respondent subject for purple sweet potato products.
Chemical Components, Antioxidant Activity, and Glycemic Response Values of Purple Sweet Potato Products
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April 2022

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446 Reads

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16 Citations

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Sussi Astuti

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Venni Elsa Manik

Purple sweet potato is a source of starch with high potential to be developed as a functional food. It can be boiled and consumed as a snack or processed into intermediate goods such as flour. The flour can then be modified through partial gelatinization and followed by a retrogradation process to produce resistant starch-rich purple sweet potato flour. The study was aimed at obtaining the glycemic response values of purple sweet potato products, namely, boiled purple sweet potatoes (BSP), purple sweet potato noodles (SPN), and resistant starch-rich purple sweet potato noodles (RSPN). SPN was prepared from conventional purple sweet potato flour, whereas RSPN was made from resistant starch-rich purple sweet potato flour. Moreover, water, ash, protein, fat, and carbohydrate; total phenolic, anthocyanin, and resistant starch contents; and the rate of hydrolysis of starch were evaluated. Ten subjects were involved in the estimation of glycemic response determined by the area under the curve (AUC) of the blood glucose after consuming products. Glucose syrup was used as a reference. The glycemic response data were processed using ANOVA and further tested using LSD at p < 0.05 . The results showed RSPN had the lowest glycemic index value if compared to BSP and SPN (58.7, 63.5, and 83.7) and fell under food with medium GI, but the differences were not statistically significant. RSPN and SPN were classified as medium GI; however, the process of partial gelatinization followed by retrogradation during the preparation of flour used for raw material in making RSPN has successfully maintained the total phenol and anthocyanin and increased resistant starch content of the noodle Processing of purple sweet potato flour into noodle lowered the GI category, and when the flour was partially gelatinized and retrograded, the noodle had more potentiality as a functional food due to their high total phenolic and anthocyanin content.

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Citations (1)


... Several studies on making sweet potato noodles have been carried out, including: Nurdjanah, et al [11] processing purple sweet potato flour into low GI noodles, using partial gelatinization and retrogradation methods, Ginting and Yulifianti [12] studied noodles prepared from both 100% wheat flours and blended with 40% sweet potato paste had met the national standard quality for moisture and protein content, Astuti, et al [13] study about the sensory profile in different concentrations of sweet potato flour and rice bran with and without the addition of mushroom flour. The difference with this research is the flour modification process used, in this research hydrogen rich water was used. ...

Reference:

Proximate analysis and chewiness of hydrogen rich water modified sweet potato noodles
Chemical Components, Antioxidant Activity, and Glycemic Response Values of Purple Sweet Potato Products