Utilization of Yellow Sweet Potato Flour in Pumpkin Puree Pie to Increase Beta-carotene Content

The objective of the study was to analyze the effect of different formulations utilizing yellow sweet potato flour and yellow pumpkin puree on the beta-carotene content and organoleptic characteristics of the pie. The study employed a Completely Randomized Design, with the treatment factor being the...

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Autors principals:	Iswahyudi, Rafika Nurul Karima, Mira Sofyaningsih
Format:	Artigo
Idioma:	Inglês
Publicat:	Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty 2026-04-01
Col·lecció:	Jurnal Pangan dan Agroindustri
Matèries:	beta-carotene yellow pumpkin puree yellow sweet potato flour pie
Accés en línia:	https://jpa.ub.ac.id/index.php/jpa/article/view/1360/683
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