The effects of sweet potato (Ipomoea batatas L.) extract and stevia extract on the physicochemical characteristics of effervescent granules

Q2 Agricultural and Biological Sciences

Food Science and Technology Pub Date : 2024-07-21 DOI:10.5327/fst.00283

Ridwan Rachmat, Hari Hariadi, A. Sarifudin, Dian Histifarina, T. A. Soetiarso, Wayan Trisnawati, Ilman Wibawa, Rini Rosliani, Diana Atma Budiman, Ahmad Asari, Widiawati Widiawati, S. Amien, A. Karuniawan, Tariq Aziz, T. H. Albekairi, Y. Ikrawan, Adhi Susilo

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Abstract

This study aims to determine the effects of the ratio of sweet potato extract and stevia on the physicochemical characteristics of effervescent granules. This study uses the Factorial Randomized Group Design with three repetitions. The treatment design carried out in this study consists of one factor, namely, the comparison of sweet potato extract consisting of six levels, namely, (37.5:7.5), (35:9), (32.5:11.5), (30:14), (27.5:16.5), and (25:19). Responses in this study include chemical responses, namely, water content, pH value test, total sugar content, and anthocyanin content. Physical responses include dissolving time, hygroscopicity, color intensity, and scanning electron microscope. The comparison of sweet potato extract with stevia results showed an effect on effervescent granule characteristics, namely, total sugar content, dissolving time test, hygroscopicity level, and color intensity. This includes a moisture content of 2.56%, pH value of 3.45, total sugar content of 1.61%, and anthocyanin content of 21.19 mg/g. The best physical response results are dissolving time of 39.96 s, hygroscopicity level of 0.33%, and color intensity L* 49.46, color a* 16.55, and color b* -4.21.

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甘薯（Ipomoea batatas L.）提取物和甜叶菊提取物对泡腾颗粒理化特性的影响

本研究旨在确定红薯提取物和甜菊糖的比例对泡腾颗粒理化特性的影响。本研究采用三次重复的因子随机分组设计。本研究的处理设计包括一个因素，即红薯提取物的比较，包括六个水平，即（37.5:7.5）、（35:9）、（32.5:11.5）、（30:14）、（27.5:16.5）和（25:19）。本研究中的反应包括化学反应，即含水量、pH 值测试、总糖含量和花青素含量。物理反应包括溶解时间、吸湿性、颜色强度和扫描电子显微镜。甘薯提取物与甜叶菊的比较结果表明，甘薯提取物对泡腾颗粒特性有影响，即总糖含量、溶解时间测试、吸湿性水平和颜色强度。其中水分含量为 2.56%，pH 值为 3.45，总糖含量为 1.61%，花青素含量为 21.19 mg/g。最佳物理反应结果为溶解时间 39.96 秒，吸湿性水平 0.33%，色度 L* 49.46，色度 a* 16.55，色度 b* -4.21。

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来源期刊

Food Science and Technology 农林科学-食品科技

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审稿时长

12 weeks

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