Kidney Bean Substitution Ameliorates the Nutritional Quality of Extruded Purple Sweet Potatoes: Evaluation of Chemical Composition, Glycemic Index, and Antioxidant Capacity

Kidney Bean Substitution Ameliorates the Nutritional Quality of Extruded Purple Sweet Potatoes: Evaluation of Chemical Composition, Glycemic Index, and Antioxidant Capacity

The extrusion process may influence the nutritional profiles of carbohydrate-rich food ingredients, including the glycemic index (GI) and antioxidant capacity. This study aimed to evaluate the nutritional profile of extruded purple sweet potato (EPSP) substituted with kidney bean flour (KBF) (0, 30,...

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Bibliographic Details
Main Authors: Eny Palupi, Nira Delina, Naufal M. Nurdin, Hana F. Navratilova, Rimbawan Rimbawan, Ahmad Sulaeman
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Foods
Subjects:
extrusion
fiber
glycemic index
indigenous crop
legumes
Online Access:https://www.mdpi.com/2304-8158/12/7/1525

Internet

https://www.mdpi.com/2304-8158/12/7/1525

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