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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Detalles Bibliográficos
Autores principales: Palupi, Eny, Delina, Nira, Nurdin, Naufal M., Navratilova, Hana F., Rimbawan, Rimbawan, Sulaeman, Ahmad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093800/
https://www.ncbi.nlm.nih.gov/pubmed/37048345
http://dx.doi.org/10.3390/foods12071525

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093800/
https://www.ncbi.nlm.nih.gov/pubmed/37048345
http://dx.doi.org/10.3390/foods12071525

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