Ultrasonic-assisted extraction of nanocellulose from sweet potato residue and its application in noodles.

Enhancing the amount of dietary fiber without compromising the quality of noodles remains a challenge in the food industry. This study aimed to optimize the ultrasound-assisted extraction parameters to enhance the yield of nanocellulose from sweet potato residue (SPR) using a response surface methodology. The impact of SPR nanocellulose on noodles' physicochemical properties was also explored.

Effects of superfine grinding sweet potato leaf powders on physicochemical and structure properties of sweet potato starch noodles.

Sweet potato leaves (SPLs) containing abundant functional components are consumed primarily as fresh vegetables worldwide. This study investigated the physical properties of superfine grinding SPLs powder, and their effects on cooking, texture, and sensory properties, micro- and molecular structures of starch noodles were also explored. The results showed that the bulk and tapped density (from 0.