When comparing the total dietary fiber percentage on a dry weight basis between processed purple potato flour (PPF) and yellow potato flour (YPF) in one study, which flour sample exhibited the higher yield?

Answer

Yellow Potato Flour (YPF) at ~12.5%

Although purple potatoes are superior in their anthocyanin and polyphenol content, the specific processing method used to create flour can influence other structural components like total dietary fiber. A comparative study involving potato flours noted a distinction in this metric based on dry weight analysis. The yellow variety, specifically Yellow Potato Flour (YPF), was found to contain a higher percentage of total dietary fiber, measured at approximately 12.5%. In contrast, the Purple Potato Flour (PPF) sample registered a lower total dietary fiber content, reported at roughly 7.0%. This nuance suggests that while the purple cultivar excels chemically in pigmentation compounds, the processing into flour can sometimes concentrate fiber more effectively in the yellow variety, emphasizing that the whole food matrix offers a comprehensive profile.

When comparing the total dietary fiber percentage on a dry weight basis between processed purple potato flour (PPF) and yellow potato flour (YPF) in one study, which flour sample exhibited the higher yield?

Related Questions

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