2020
DOI: 10.1002/star.202000037
|View full text |Cite
|
Sign up to set email alerts
|

Effect of Two Different Drying Methods on Molecular Structure, In Vitro Digestibility and Chemical Properties of Oca Tuber Flour

Abstract: Oca tuber flours (Oxalis tuberosa) are obtained by freeze‐drying (OFFD) and heat‐drying (OFHD), and their physicochemical, thermal, rheological, antioxidant, and structural properties are studied. Amylose content is 16.03% and 18.81% in OFFD and OFHD, respectively. Total starch, resistant starch, and integrated dietary fiber are higher in OFFD. The thermal properties, final viscosity, and pasting temperature of the flours are not affected by the drying process. The use of heat to obtain Oca tuber flour causes … Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1
1

Citation Types

0
2
0

Year Published

2021
2021
2022
2022

Publication Types

Select...
2

Relationship

2
0

Authors

Journals

citations
Cited by 2 publications
(2 citation statements)
references
References 35 publications
0
2
0
Order By: Relevance
“…The particle size was higher in the CHFMD sample, as was also reported by Gonzalez‐Cervantes et al . (2020), in oca tuber flours obtained by heat‐drying. Leewatchararongjaroen & Anuntagool (2016) explained that the increase in particle size is a result of the effect of heat drying on the protein, which act as an adhesive, causing the agglomeration of starch granules.…”
Section: Resultsmentioning
confidence: 99%
“…The particle size was higher in the CHFMD sample, as was also reported by Gonzalez‐Cervantes et al . (2020), in oca tuber flours obtained by heat‐drying. Leewatchararongjaroen & Anuntagool (2016) explained that the increase in particle size is a result of the effect of heat drying on the protein, which act as an adhesive, causing the agglomeration of starch granules.…”
Section: Resultsmentioning
confidence: 99%
“…Sweet potato flour may impart textural, nutritional, and antioxidant properties to processed foods as well as natural colors (Dereje et al, 2020). Various drying methods such as hot air drying, vacuum drying, microwave drying, freeze drying (FD), and infrared drying have been used in flour production (Ahmed et al, 2020; Gonzalez‐Cervantes et al, 2020; Wang et al, 2020). Conventional oven drying (OD) is an inexpensive process, but it can alter the functional and chemical characteristics of sweet potato flour.…”
Section: Introductionmentioning
confidence: 99%