Exploring the biorefinery potential of sweet potato crop residues through torrefaction and pyrolysis: Processing of leaves, stems, and peel

Carvalho, Débora Gonçalves; Piacentini, Júlia Nicolao; Trierweiler, Luciane Ferreira; Trierweiler, Jorge Otávio

doi:10.1016/j.biombioe.2024.107293

Biomass and Bioenergy

2024

DOI: 10.1016/j.biombioe.2024.107293

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Exploring the biorefinery potential of sweet potato crop residues through torrefaction and pyrolysis: Processing of leaves, stems, and peel

Débora Gonçalves Carvalho,

Júlia Nicolao Piacentini,

Luciane Ferreira Trierweiler

et al.

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Effects of different heat treatment methods on physicochemical characteristics and in vitro digestibility of sweet potato flour and its application in meal replacement flour

Ma,

Zhang,

Peng

et al. 2024

Journal of Food Science

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This study examined the effects of various heat treatments on physicochemical properties, functionality, and starch digestibility of sweet potato flour. Heat treatments darkened the color but did not change the chemical structure. Solubility decreased and swelling power increased (17.3%–18.3%) with baking, frying, and microwaving, while extrusion and steaming had opposite effects. Rapidly digestible starch content increased (8.96%–41.91%) in all treatments except steaming, which reduced slowly digestible starch (61.81%–28.97%). Based on the analysis of these studies, using low‐temperature baked and extruded sweet potato flour as the main raw material, combined with the concept of complete nutrition, supplemented by nutritious ingredients such as quinoa, oats, and whey protein, we have successfully developed two sweet potato meal replacement flours (SP‐1 and SP‐2) and found they had good brewing properties and showed shear‐thinning behavior. This study provided theoretical basis for sweet potato deep processing and functional product development.Practical ApplicationThis paper studied the effects of different heat treatments on sweet potato flour, and developed two meal replacement flour based on this, to provide a theoretical basis for the application of the sweet potato industry.

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Effects of different heat treatment methods on physicochemical characteristics and in vitro digestibility of sweet potato flour and its application in meal replacement flour

Ma,

Zhang,

Peng

et al. 2024

Journal of Food Science

View full text Add to dashboard Cite

show abstract

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Exploring the biorefinery potential of sweet potato crop residues through torrefaction and pyrolysis: Processing of leaves, stems, and peel

Cited by 1 publication

References 57 publications

Effects of different heat treatment methods on physicochemical characteristics and in vitro digestibility of sweet potato flour and its application in meal replacement flour

Effects of different heat treatment methods on physicochemical characteristics and in vitro digestibility of sweet potato flour and its application in meal replacement flour

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