High-Fiber Extruded Purple Sweet Potato (Ipomoea batatas) and Kidney Bean (Phaseolus vulgaris) Extends the Feeling of Fullness

IF 4.6 Q2 MATERIALS SCIENCE, BIOMATERIALS

ACS Applied Bio Materials Pub Date : 2024-03-07 DOI:10.31883/pjfns/183995

E. Palupi, N. M. Nurdin, Ghina Mufida, Fadhilah Nur Valentine, Ricter Pangestika, Rimbawan Rimbawan, Ahmad Sulaeman, D. Briawan, Fitry Filianty

{"title":"High-Fiber Extruded Purple Sweet Potato (Ipomoea batatas) and Kidney Bean (Phaseolus vulgaris) Extends the Feeling of Fullness","authors":"E. Palupi, N. M. Nurdin, Ghina Mufida, Fadhilah Nur Valentine, Ricter Pangestika, Rimbawan Rimbawan, Ahmad Sulaeman, D. Briawan, Fitry Filianty","doi":"10.31883/pjfns/183995","DOIUrl":null,"url":null,"abstract":"Low intake of dietary fiber is closely related to an increased risk of various non-communicable diseases globally. This study aimed to develop a formulation for high-fiber extrudate based on purple sweet potato and kidney bean and evaluate the nutritional value of the products and their satiety index after consumption. Optimization of the formula was carried out using four levels of purple sweet potato flour substitution with kidney bean flour: 0, 20, 30, and 40% ( w/w ). The extrudates were obtained using a double-screw extruder at 60°C, with the auger, screw, and cutter speeds of 40, 40 and 50 Hz, respectively. The satiety index determination involved 16 subjects with body mass index in optimal range, and data from the visual analogue scale (VAS) questionnaire were used at 0, 30, 60, 90, 120, 150, and 180 min after consumption of the test food. The product with the highest substitution (40%) of kidney bean was selected as the best based on the sensory acceptability and nutritive value – contents of protein and total fiber were 13.20 and 17.00 g in 100 g dry matter, respectively. The estimated shelf-life of this extrudate was 19 months. Satiety index values for commercial cereals, extruded purple sweet potato, and extruded purple sweet potato with kidney bean were 99, 104, and 140, respectively. This research showed that the consumption of high-fiber extruded sweet potato with kidney bean could significantly extend the feeling of fullness with low energy contribution so that it might prevent excess calorie intake contributing to overweight and obesity.","PeriodicalId":2,"journal":{"name":"ACS Applied Bio Materials","volume":"4 3","pages":""},"PeriodicalIF":4.6000,"publicationDate":"2024-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"ACS Applied Bio Materials","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.31883/pjfns/183995","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"MATERIALS SCIENCE, BIOMATERIALS","Score":null,"Total":0}

引用次数: 0

Abstract

Low intake of dietary fiber is closely related to an increased risk of various non-communicable diseases globally. This study aimed to develop a formulation for high-fiber extrudate based on purple sweet potato and kidney bean and evaluate the nutritional value of the products and their satiety index after consumption. Optimization of the formula was carried out using four levels of purple sweet potato flour substitution with kidney bean flour: 0, 20, 30, and 40% ( w/w ). The extrudates were obtained using a double-screw extruder at 60°C, with the auger, screw, and cutter speeds of 40, 40 and 50 Hz, respectively. The satiety index determination involved 16 subjects with body mass index in optimal range, and data from the visual analogue scale (VAS) questionnaire were used at 0, 30, 60, 90, 120, 150, and 180 min after consumption of the test food. The product with the highest substitution (40%) of kidney bean was selected as the best based on the sensory acceptability and nutritive value – contents of protein and total fiber were 13.20 and 17.00 g in 100 g dry matter, respectively. The estimated shelf-life of this extrudate was 19 months. Satiety index values for commercial cereals, extruded purple sweet potato, and extruded purple sweet potato with kidney bean were 99, 104, and 140, respectively. This research showed that the consumption of high-fiber extruded sweet potato with kidney bean could significantly extend the feeling of fullness with low energy contribution so that it might prevent excess calorie intake contributing to overweight and obesity.

查看原文本刊更多论文

高纤维挤压紫甘薯（Ipomoea batatas）和芸豆（Phaseolus vulgaris）延长饱腹感

在全球范围内，膳食纤维摄入量低与各种非传染性疾病风险的增加密切相关。本研究旨在开发一种基于紫甘薯和芸豆的高纤维挤压食品配方，并评估产品的营养价值及其食用后的饱腹感指数。该配方的优化采用了紫甘薯粉与芸豆粉的四种替代水平：0、20、30 和 40% （重量比）。挤压机采用双螺杆挤压机，温度为 60°C，螺旋、螺杆和切刀的转速分别为 40、40 和 50 赫兹。饱腹感指数的测定涉及 16 名体重指数在最佳范围内的受试者，在食用测试食品后的 0、30、60、90、120、150 和 180 分钟使用视觉模拟量表（VAS）问卷调查数据。根据感官接受度和营养价值（蛋白质和总纤维含量分别为 13.20 克（100 克干物质）和 17.00 克（100 克干物质）），芸豆替代率最高（40%）的产品被选为最佳产品。这种挤压食品的保质期估计为 19 个月。商品谷物、挤压紫甘薯和芸豆挤压紫甘薯的饱腹感指数分别为 99、104 和 140。这项研究表明，食用高纤维芸豆紫甘薯挤压食品可显著延长饱腹感，且能量贡献较低，从而可防止摄入过多热量导致超重和肥胖。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

ACS Applied Bio Materials Chemistry-Chemistry (all)

CiteScore

9.40

自引率

2.10%

发文量

464

期刊介绍： ACS Applied Bio Materials is an interdisciplinary journal publishing original research covering all aspects of biomaterials and biointerfaces including and beyond the traditional biosensing, biomedical and therapeutic applications. The journal is devoted to reports of new and original experimental and theoretical research of an applied nature that integrates knowledge in the areas of materials, engineering, physics, bioscience, and chemistry into important bio applications. The journal is specifically interested in work that addresses the relationship between structure and function and assesses the stability and degradation of materials under relevant environmental and biological conditions.