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ORIGINAL ARTICLE
High-Fiber Extruded Purple Sweet Potato (Ipomoea batatas) and Kidney Bean (Phaseolus vulgaris) Extends the Feeling of Fullness
1
Department of Community Nutrition, Faculty of Human Ecology, IPB University, Indonesia
2
Department of Food Industrial Technology, Faculty of Agroindustrial Technology, Padjadjaran University, Indonesia
Submission date: 2023-08-31
Acceptance date: 2024-02-12
Online publication date: 2024-03-07
Publication date: 2024-03-07
Corresponding author
Eny Palupi
Department of Community Nutrition, Faculty of Human Ecology, IPB University, Jl. Lingkar Akademik, Kampus IPB Dramaga, 16680, Bogor, Indonesia
Department of Community Nutrition, Faculty of Human Ecology, IPB University, Jl. Lingkar Akademik, Kampus IPB Dramaga, 16680, Bogor, Indonesia
Pol. J. Food Nutr. Sci. 2024;74(1):82-91
KEYWORDS
TOPICS
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.
FUNDING
The authors acknowledge to IPB University for financial support of the research as a “Young Lecturer Grant” for this research entitled “High Fiber and Antioxidants Extruded Purple Sweet Potato to Prevent Obesity and Non-Communicable Diseases” No. RKA B1.006.02 and the Article Processing Charge. The authors also would like to thank for the support of research grant from Southeast Asian Regional Center for Graduate Study and Research in Agriculture (SEARCA).
CONFLICT OF INTEREST
The authors declare no conflict of interest.
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