2021
DOI: 10.30994/jqph.v5i1.278
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The Effect of Green Bean Flour Proportion (Vigna Radiate L.) on Acceptance, Water Content, and Fiber Content on Purple Sweet (Ipomea Batatas L. Poir) Sponge Cakes

Abstract: Purple sweet potato is one type of sweet potato that is widely grown in Indonesia. Sweet potatoes are basically rich in carbohydrates, minerals, and vitamins, but poor in protein and fat. To enrich the nutritional content, especially the fiber content of sweet potatoes, can be added from beans, one of them is green beans. Observing the high nutritional and fiber content of purple sweet potatoes and green beans, it can be a new innovation and sponge cake products can be made as a high-fiber functional food. Thi… Show more

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Cited by 2 publications
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“…Same with Hartati and Royanda's (2021) research that mung bean flour gave a distinctive scent to pie products. The distinctive scent of mung bean flour was because of lipoxygenase activity during flour preparation, which gives a characteristic unpleasant scent (Anggraeni et al, 2021).…”
Section: Samplementioning
confidence: 99%
“…Same with Hartati and Royanda's (2021) research that mung bean flour gave a distinctive scent to pie products. The distinctive scent of mung bean flour was because of lipoxygenase activity during flour preparation, which gives a characteristic unpleasant scent (Anggraeni et al, 2021).…”
Section: Samplementioning
confidence: 99%
“…In the general public, one of the snacks that are very popular is dry sponge. Sponge is a pastry made from flour, sugar, eggs and vanilla [4]. Dried sponge usually has a sweet taste and a crunchy texture [5].…”
Section: Introductionmentioning
confidence: 99%