Physicochemical and functional  properties of sweetpotato flour

Cui, Rongbin; Zhu, Fan

doi:10.1002/jsfa.9702

Cited by 15 publications

(16 citation statements)

References 30 publications

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“…The average value of sucrose content was 86.42 mg•g −1 . This accounts for the largest proportion of soluble sugar content and is consistent with the findings of previous studies [28]. The fructose and glucose contents of Taishu 14, Futian 1, and Zhanshu 407 were higher than other varieties in this study.…”

Section: Soluble Sugarsupporting

confidence: 93%

Comprehensive Evaluation of Raw Eating Quality in 81 Sweet Potato (Ipomoea batatas (L.) Lam) Varieties

Chen³

et al. 2023

Foods

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The raw eating quality of sweet potato is complex. As consumers start paying more attention to the raw eating quality of tuberous roots in sweet potato, the evaluation of the raw eating quality of sweet potato is becoming an important issue. Therefore, we measured 16 quality indicators in 81 varieties of sweet potato. It was found that these 16 quality traits had different coefficients of variation (C.V.). Among them, the C.V. of fructose, glucose, and adhesiveness were the largest: 87.95%, 87.43% and 55.09%, respectively. The cluster analysis method was used to define six categories of the different tuberous roots of sweet potato. Group I, III, and IV had a stronger hardness and higher starch and cellulose content. Groups II, V, and VI were softer, with a high moisture and soluble sugar content. The principal component analysis method was used to comprehensively evaluate 16 quality indicators of 81 sweet potato varieties. It was found that Futian1, Taishu14, and Nanshu022 are good varieties in terms of raw eating quality. These varieties have low hardness, high adhesiveness in texture, high soluble sugar content, and low starch and cellulose. Future research should focus on improving the raw eating quality of sweet potato by reducing hardness, starch, and cellulose, while increasing adhesiveness, soluble sugar, and moisture content.

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Section: Soluble Sugarsupporting

confidence: 93%

Comprehensive Evaluation of Raw Eating Quality in 81 Sweet Potato (Ipomoea batatas (L.) Lam) Varieties

Chen³

et al. 2023

Foods

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“…The pasting properties of the 16 sweetpotato starches varied significantly but were comparable to those of African (Tsakama. et al., 2010) and New Zealand (Cui & Zhu, 2019) sweetpotato starches. Peak viscosities ranged from 1199 to 3912 mPa·s, trough viscosities from 388 to 1606 mPa·s, breakdowns from 811 to 2070 mPa·s, final viscosities from 532 to 2468 mPa·s, and setbacks from 144 to 625 mPa·s (Figures 1, 2, and S2–S17, and Table S2).…”

Section: Resultsmentioning

confidence: 99%

Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries

Allan

Marinos

Johanningsmeier

et al. 2021

Journal of Food Science

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Sweetpotato French fry (SPFF) textures have been associated with dry matter and starch contents, but these do not fully account for all textural differences. This study investigated the relationships between the physicochemical properties of sweetpotato starch and textural attributes of sweetpotato fries.Starches from 16 sweetpotato genotypes that varied in dry matter content were isolated and analyzed. The amylose content, pasting temperatures and viscosities, and textural properties of equilibrated starch gels were measured. Correlational analysis was performed with the respective SPFF mechanical and sensory texture attributes. Sweetpotato starch amylose content ranged from 17.3% to 21.1%, and the pasting and gel textural properties varied significantly between starches. Starch from orange-fleshed sweetpotatoes had lower pasting temperatures than starches from yellow/cream-fleshed genotypes, 72.2 ± 2.0 and 75.5 ± 1.1 • C, respectively. Notable inverse correlations were observed between the starch pasting temperature and perceived moistness (r = -0.63) and fibrousness (r = -0.70) of fries, whereas SPFF denseness was positively associated with starch pasting viscosity (r = 0.60) and nonstarch alcohol-insoluble solids content. Fry textures were likely affected by cooked starch properties, which should be considered when selecting varieties for sweetpotato fries.Practical Application: Without the aid of a batter, sweetpotato French fries (SPFFs) tend to be soft and limp-undesirable attributes in a fried food. The physiochemical properties of starch, the most abundant component in sweetpotato fries, were further explored in this study to better understand the properties of sweetpotato starch that influence SPFF textures. These findings can be used by sweetpotato processors and breeders for developing new sweetpotato varieties that are designed for production of fried products with desirable textures.

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“…Ash contents of all ACF samples were significantly higher than those of the Control, finding a slight difference in CAMa with respect to the rest (p < 0.05). The ashes in ACF muffins could be attributed to the content of minerals such as calcium, potassium, iron, phosphorus, among others, which are found in these Andean flours (3.3% in oca flour and 1.32% in camote flour) [34][35][36]. In terms of caloric content, the energy provided by ACF muffins was lower than that of the Control made with wheat flour (p < 0.05), in a proportion ranging between 8% and 15%.…”

Section: Proximate Composition Of Muffinsmentioning

confidence: 99%

Exploring the Potential of Andean Crops for the Production of Gluten-Free Muffins

et al. 2021

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The aim of this study was to determine the potential of Andean Crop Flours (ACF) to develop muffins suitable for people with celiac disease or gluten intolerance, as these flours do not contain gluten in their composition. The physico-chemical, rheological, microbiological and sensory properties of muffins from different blends of the following ACF were evaluated: camote (Ipomea batatas), oca (Oxalis tuberosa), achira (Canna indica) and mashua (Tropaeolum tuberosum), formulated with sucrose or sucralose. Wheat muffins with sucrose were used for control purposes. The effect of 5-day storage on color, texture and microbiology was also studied. The use of ACF sharply increased the amount of total dietary fiber, while fat and protein contents were slightly lower with respect to the control. Regarding color, formulations with ACF resulted in darker products, showing an important decrease in L* and b* values while a* increased in all ACF formulations. According to their rheological properties, all doughs showed an unstructured and viscous behavior, and the mixture of camote, achira and mashua with sugar was very similar to wheat muffin. On textural parameters, there was an increasing (p < 0.0) effect on firmness and chewiness noticeable on day 5 in all samples. The resultant muffins were considered safe products due to low counts of total microorganisms, molds and yeasts and the absence of Enterobacteria and Staphylococcus aureus during storage. Muffins with ACF showed good overall acceptability, especially muffins containing sucralose, which obtained the highest score. This study showed that ACF could be used as an alternative raw material in the preparation of gluten-free muffins with good nutritional quality, thus providing a useful alternative for underused crops.

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Physicochemical and functional properties of sweetpotato flour

Cited by 15 publications

References 30 publications

Comprehensive Evaluation of Raw Eating Quality in 81 Sweet Potato (Ipomoea batatas (L.) Lam) Varieties

Comprehensive Evaluation of Raw Eating Quality in 81 Sweet Potato (Ipomoea batatas (L.) Lam) Varieties

Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries

Exploring the Potential of Andean Crops for the Production of Gluten-Free Muffins

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