QUALITY COMPARISON OF FOUR SWEET POTATO PROTEIN POWDER
Published 2006 · Xuejiao You
Food Research and Development
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Abstract
This study compared the quality of the protein powders obtained from 4 typical types of sweet potato varieties (TaiNong, Jing 6, 55-2, and HongDong), by measuring the variation of the composition of the protein (incl. crude protein, crude fiber, crude fat, moisture, ash, total sugar and metal amount), analyzing their amino acids composition, protein constituent and different colors of the powder. The results shown that the protein powder made from ″55-2″ had the highest purity, which was 86.89%, and it had a good color and low amount of metal content.
Study Snapshot
Key takeawayThe protein powder made from sweet potato variety 55-2 has the highest purity, good color, and low metal content, making it a promising option for athletes and consumers.
PopulationOlder adults (50-71 years)
Sample size24
MethodsObservational
OutcomesBody Mass Index projections
ResultsSocial networks mitigate obesity in older groups.