Effect of black sticky rice tape and purple sweet potato formulation on organoleptic properties and anthocyanin content of sweet purple mochi as a high anthocyanin snack to prevent cancer

Effect of black sticky rice tape and purple sweet potato formulation on organoleptic properties and anthocyanin content of sweet purple mochi as a high anthocyanin snack to prevent cancer

Cancer is one of the second leading causes of death worldwide. It is estimated that by 2030, cancer incidence could reach 26 million people, and 17 million of them will die because of cancer. Free radicals in the body can cause cancer, so it is very important to consume foods rich in antioxidants, s...

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Bibliographic Details
Main Authors: Roro Nur Fauziyah, Nabilah Besta Salsabil, Agus Sulaeman, Widi Hastuti, Gurid Pramintarto Eko Mulyo
Format: Article
Language:English
Published: PAGEPress Publications 2024-01-01
Series:Healthcare in Low-resource Settings
Subjects:
Anthocyanin
black sticky rice tape
local food production
mochi
organoleptic properties
purple sweet potato
Online Access:https://www.pagepressjournals.org/hls/article/view/11853

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