@article{oai:obihiro.repo.nii.ac.jp:00001202,
 author = {Santiago, Dennis Marvin and Kawashima, Yuka and Matsushita, Koki and Noda, Tatsuya and Pelpolage, Samanthi and Tsuboi, Kazumasa and Kawakami, Sakura and 川上, 秋桜 and Koaze, Hiroshi and 小疇, 浩 and Yamauchi, Hiroaki},
 issue = {3},
 journal = {Food Science and Technology Research},
 month = {May},
 note = {application/pdf, Sweet potato is a nutritious, cost-effective and abundantly available food crop in Asia. In an effort to utilize sweet potato for food processing, the effects of purple sweet potato powder (PSPP)-supplementation on the quality of fresh pasta was determined. Results showed that PSPP-supplementation produced fresh pasta dark purple in color, attributable to the intrinsic anthocyanin content. Moreover, PSPP provided a higher amount of gelatinized starch, resulting in softer and more elastic raw fresh pasta; and the boiled fresh pasta showed a softer texture, as indicated by its hardness, rupture force and energy. However, PSPP-supplementation decreased the cooking weight gain of fresh pasta. Sensory evaluation rated the quality of boiled fresh pasta with 7.5% and 10% PSPP as more acceptable and equally acceptable as the control, respectively. Thus, this study suggests that PSPP-supplementation results in an acceptable noodle product, potentially increasing the utilization of purple sweet potato.},
 pages = {307--316},
 title = {Noodle qualities of fresh pasta supplemented with various amounts of purple sweet potato powder},
 volume = {22},
 year = {2016}
}