Slowly digestible sweetpotato flour: Preparation by heat-moisture treatment and characterization of physicochemical properties

Ahn, Ji Hong; Baek, Hye Rim; Kim, Kyung Mi; Han, Gi-Sung; Choi, Jun Bong; Kim, Yang; Moon, Tae Wha

doi:10.1007/s10068-013-0091-z

Cited by 25 publications

(8 citation statements)

References 25 publications

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“…The peak viscosity and breakdown of HMT starch were lower than native starch, while the gelatinization temperature elevated significantly (P < 0.05), which may be associated with the destruction and rearrangement of the ordered structure of some molecular chains under the specific heat-moisture treatment conditions of high temperature (120°C ) and water content (30%). The changes of the pasting profiles of potato starch were consistent with that of sweet potato starch after HMT (Ahn et al, 2013). Hence, the linkage of chemical bonds was enhanced and the connections between the starch chains were also strengthened (Huang, Zhou, Jin, Xu, & Chen, 2016), which would take more energy to disintegrate starch structure and form a starch paste (Stute, 1992).…”

Section: Pasting Propertiessupporting

confidence: 63%

The molecular structure, morphology, and physicochemical property and digestibility of potato starch after repeated and continuous heat–moisture treatment

Zhang

Saleh

et al. 2020

Journal of Food Science

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The multiscale structural, physicochemical, and digestible properties of potato starch before and after heatmoisture treatment were investigated, and further compared between repeated heat-moisture treatment (RHMT) and continuous heat-moisture treatment (CHMT). After heat-moisture treatment, there appeared partial disruption and pits on the starch granules, and the birefringence edges of HMT starch particles became blurred. Besides, the molecular weight of samples conspicuously decreased after two kinds of treatments. The crystal type of HMT starches transformed from B-type to C-type according to X-ray analysis. A decrease in the solubility and swelling power in high temperatures were identified. The pasting temperature, the gelatinization transition temperature (T o , T p , T c), and the slowly digestible starch (SDS) content of HMT starches were significantly higher than native potato starch, while the peak viscosity, the trough viscosity, the final viscosity, the breakdown, and the gelatinization enthalpy (H) of RHMT and CHMT potato starches decreased compared to the native. RHMT potato starches displayed significantly higher relative crystallinity degree and gelatinization transition temperatures. The cooling process of RHMT in which the linkage between the recombinant amylose/amylopectin was enhanced compared with CHMT, which contributed to that RHMT potato starches exhibited greater advantages in practical applications.

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Section: Pasting Propertiessupporting

confidence: 63%

The molecular structure, morphology, and physicochemical property and digestibility of potato starch after repeated and continuous heat–moisture treatment

Zhang

Saleh

et al. 2020

Journal of Food Science

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“…The results of the X-ray diffraction coincide with the gelatinization enthalpy values, where the microwave treatment showed lower values than steam heating (Table 2), indicating a greater disorganization of the crystalline starch structure. Ahn et al (2013) used X-ray diffraction to evaluate the effect of the hydrothermal treatment on sweet potato flour, observing a decrease in crystallinity caused by the hydrothermal treatment, and reporting a crystallinity loss of up to 34%.…”

Section: X-ray Diffractionmentioning

confidence: 99%

Effect of pre-treatment on physicochemical and structural properties, and the bioaccessibility of β-carotene in sweet potato flour

et al. 2016

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The aim of this research was to evaluate the effect of microwave or steam pre-treatment of raw sweet potato on physicochemical and microstructural properties, and the bioaccessibility of β-carotene in sweet potato flour. This is the first report on using the in vitro digestion model suitable for food, as proposed in a consensus paper, to assess the bioaccessibility of β-carotene in sweet potato flour. The pre-treatments produced a rearrangement of the flour matrix (starch, protein and non-starch polysaccharides), which was greater by using microwaves (M6) conducting to a greater increase in the phase transition temperatures up to 4.14 °C, while the enthalpy presented the higher reduction (4.49 J/g), both parameters in respect to the control. The resistant starch fraction was not modified, with about 3% in all samples. Microwave (M6) and all the steam pre-treatments showed the higher bioaccessibility of β-carotene. This flour can be used in the development of new products with high β-carotene content.

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“…Ahn et al . () reported that lightness of heat‐moisture treated sweet potato flours were lower than that of native one. Their results showed that yellowness of treated flour decreased with increasing temperature of heat‐moisture treatment while there was no clear trend for changes of redness.…”

Section: Resultsmentioning

confidence: 98%

“…An increase in moisture and temperature of treatment increased darkness, redness and yellowness so that minimum "L" value and maximum "a" and "b" value belonged to the millet flour treated under severe conditions (30% moisture and 120C). Ahn et al (2013) reported that lightness of heat-moisture treated sweet potato flours were lower than that of native one. Their results showed that yellowness of treated flour decreased with increasing temperature of heat-moisture treatment while there was no clear trend for changes of redness.…”

Section: Cake Characteristicsmentioning

confidence: 99%

Utilization of Heat‐Moisture Treated Proso Millet Flour in Production of Gluten‐Free Pound Cake

Fathi

Aalami

Kashaninejad

et al. 2016

Journal of Food Quality

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Effect of heat‐moisture treatment of proso millet flour on the quality of gluten‐free cake was investigated. Millet flour was treated with two different moisture contents (20% and 30%) at two temperatures (100C and 120C), and then different amounts (0–100%) of treated flours were used in cake formulation. The physicochemical and sensory properties of batters and cakes containing treated flours were studied. Results showed that using of heat‐moisture treated flour decreased specific gravity and increased consistency of batter. Incorporation of treated flour in cake formulation resulted in increased volume and subsequently decreased hardness of cake samples. However, utilization of heat‐moisture treated flour prepared at 30% moisture and 120C impaired the quality of cake. The cake sample containing 100% of this flour, was evaluated as unacceptable by panelists. However, utilization of 75% flour treated at 30% moisture and 100C could improve volume, color and texture of millet cakes without destroying of sensory acceptance. Practical Applications Development of gluten‐free bakery products has a growing market worldwide. Then food scientists are trying to improve the quality of these products. Results of the present study revealed the capability of heat‐moisture treatment to modify underused cereal (such as millet) flours for utilization in formulations of gluten‐free goods, improving their nutritional value and quality characteristics. The results of this study could be useful and applicable for the bakery industry.

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Slowly digestible sweetpotato flour: Preparation by heat-moisture treatment and characterization of physicochemical properties

Cited by 25 publications

References 25 publications

The molecular structure, morphology, and physicochemical property and digestibility of potato starch after repeated and continuous heat–moisture treatment

The molecular structure, morphology, and physicochemical property and digestibility of potato starch after repeated and continuous heat–moisture treatment

Effect of pre-treatment on physicochemical and structural properties, and the bioaccessibility of β-carotene in sweet potato flour

Utilization of Heat‐Moisture Treated Proso Millet Flour in Production of Gluten‐Free Pound Cake

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