2023
DOI: 10.47836/ifrj.30.5.04
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Development of biscuits from bangle (Zingiber cassumunar Roxb.) rhizome flour and purple sweet potato (Ipomoea batatas (L.) Lam.) flour, and their potential as antihyperlipidemic functional foods

Nurkhasanah Mahfudh,
Liza Wardani,
Ika Dyah Kumalasari
et al.

Abstract: Zingiber cassumunar Roxb. (ZC) and purple sweet potato (PSP) are the potential sources of antioxidants, and play an important role in reducing blood fat levels, and encourage the development of antihyperlipidemic products, usually in the form of biscuits. Biscuits are favoured by consumers because of their delicious and varied tastes, relatively cheap prices, and complete nutritional content. In the present work, biscuits were made with three formula variations of ZC:PSP ratios namely F1 (0.75:5.25 g), F2 (0.4… Show more

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