Hypocholesterolemic Effect of Biscuit Made from Purple Sweet Potato Flour, Starch, and Fiber Rich Flour on Rats

DOI

10.2991/absr.k.220101.041How to use a DOI?

Keywords

purple sweet potato; anthocyanin; hypocholesterolemic effect; biscuit; food security

Abstract

The solid residue from purple sweet potato (PSP) starch has a high enough dietary fiber and can be processed into fiber rich flour. In this study, biscuits were made from flour, starch and fiber rich flour from PSP in a ratio of 75: 5: 20. The resulting biscuits were then tested for their hypocholesterolemic effect in rats. 30 male rats were randomly subdivided into 6 (six) groups. Group 1, 2, 3 (healthy rats) were given a basal diet, and basal diets containing 25% and 50% of PSP biscuit respectively. Group 4, 5, and 6 (hypercholesterolemic rats) were given basal diets containing 25% and 50% of PSP biscuits, and gemfibrozil 21.6 mg/200 g rat body weight respectively. After 14 days, the total cholesterol, triglyceride, low density lipoprotein (LDL), and high density lipoprotein (HDL) of blood serum were recorded. The results showed that the administration of 50% PSP biscuits of the basal diet for 14 days had a hypocholesterolemic effect both on healthy and hypercholesterolemic rats. In the healthy rats, the difference in the dose of PSP biscuits had no effect (p>0.05) on HDL, but in hypercholesterolemia rats, the dose of biscuits had a different effect (p<0.05) on total cholesterol, triglycerides, LDL and HDL.

Copyright

© 2022 The Authors. Published by Atlantis Press International B.V.

Open Access

This is an open access article under the CC BY-NC license.

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TY  - CONF
AU  - Oktavianna Ginting
AU  - Elisa Julianti
AU  - Rona J. Nainggolan
PY  - 2022
DA  - 2022/01/05
TI  - Hypocholesterolemic Effect of Biscuit Made from Purple Sweet Potato Flour, Starch, and Fiber Rich Flour on Rats
BT  - Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
PB  - Atlantis Press
SP  - 302
EP  - 309
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220101.041
DO  - 10.2991/absr.k.220101.041
ID  - Ginting2022
ER  -