scholarly journals Blanching effect on physicochemical and functional properties of flours processed from peeled and unpeeled white‐fleshed sweet potato Algerian cultivar

2022 ◽  
Author(s):  
Louiza BELKACEMI
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Physicochemical And Functional Properties

Comparative studies of the physicochemical and functional properties of sweet potato (Ipomoea batatas L.) flour

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 145-152
Author(s):  
M. Hasmadi ◽  
M. Merlynda ◽  
A.H. Mansoor ◽  
I. Salwa ◽  
M.K. Zainol ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Ipomoea Batatas ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Potato Flour ◽  
Foaming Capacity ◽  
Sweet Potato Flour ◽  
Physicochemical And Functional Properties ◽  
Dietary Fibre Content

This study aimed to determine the proximate compositions and functional properties of sweet potato flour from different varieties cultivated in Sabah, Malaysia, namely Jepun, Kairot and Kaladi. The results showed that the moisture content of all flour samples was below 14%. The fat and protein content of Jepun sweet potato variety were significantly different (p<0.05) as compared with Kairot and Kaladi sweet potato varieties. The ash and dietary fibre content of Kairot sweet potato flour were higher (p<0.05) compared to Jepun and Kaladi flours. In addition, Kaladi sweet potato had the highest carbohydrate content (82%). There were significant differences (p<0.05) in the values of L*, a* and b* for all sweet potato flours. The Jepun sweet potato flour had the highest foaming capacity, water absorption capacity, oil absorption capacity, swelling power and viscosity. Rapid Visco analyser revealed that significant differences were observed for pasting parameters such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity and setback viscosity. The gelatinisation properties showed that Kairot sweet potato flour had the highest onset temperature, conclusion temperature and enthalpy while Kaladi sweet potato flour had the highest peak temperature.

scholarly journals Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour

2019 ◽  
Vol 2019 ◽  
pp. 1-9 ◽  
Author(s):  
Khuthadzo Ngoma ◽  
Mpho E. Mashau ◽  
Henry Silungwe
Keyword(s):  
Citric Acid ◽  
Sweet Potato ◽  
Functional Properties ◽  
Food Systems ◽  
Ipomoea Batatas ◽  
Beta Carotene ◽  
Absorption Capacity ◽  
Gelling Agent ◽  
Sodium Metabisulphite ◽  
Physicochemical And Functional Properties

Sweet potato (Ipomoea batatas Lam) is a nutritious crop abundant in calories and bioactive compounds such as beta-carotene, ascorbic acid, polyphenols, and dietary fibre. This study investigated the effect of pretreatments on the physicochemical and functional properties of Ndou sweet potato (NSP) flour. Flour samples were prepared by randomly assigning NSP slices to two treatments (citric acid and sodium metabisulphite) at 5, 10, and 15 g/L concentration for 10 min. Distilled water was used as control. The moisture content (7.70%) of NSP flour treated with citric acid was significantly (p<0.05) higher than that of the flour treated with sodium metabisulphite (5.54%) as the concentration level increased. The treatments did not significantly (p<0.05) affect the protein and fat contents of the NSP flour and protein increased from 2.54 to 2.82%, while fat decreased from 0.69 to 0.61%. Sodium metabisulphite treated samples had a higher L∗ value, ash, and pH level than citric acid treated samples. However, pH was slightly decreased by both treatments from 6.05 to 5.09. Citric acid treated samples had higher a∗ and b∗ values than sodium metabisulphite treated samples. In terms of the functional properties of NSP flour, the treatments significantly (p<0.05) affected the water absorption capacity, viscosity, swelling power, solubility index, and thermal properties although the bulk density and least gelation concentration were not significantly (p>0.05) affected. Sodium metabisulphite was very effective in improving physicochemical and functional properties of NSP flour as compared to citric acid. The findings of this study show the possibilities of using NSP flour in food systems as gelling agent, fat replacer, and thickeners.

Physicochemical and functional properties of extruded dietary fiber from mushroom Lentinula edodes residues

2019 ◽  
Vol 32 ◽  
pp. 100452
Author(s):  
Zihan Xue ◽  
Qiqi Ma ◽  
Qingwen Guo ◽  
Ramesh Kumar Santhanam ◽  
Xudong Gao ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Lentinula Edodes ◽  
Physicochemical And Functional Properties

Modification of tea residue dietary fiber by high-temperature cooking assisted enzymatic method: Structural, physicochemical and functional properties

LWT ◽  
2021 ◽  
Vol 145 ◽  
pp. 111314
Author(s):  
Hairong Huang ◽  
Jiajun Chen ◽  
Yi Chen ◽  
Jianhua Xie ◽  
Shuai Liu ◽  
...  
Keyword(s):  
High Temperature ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Enzymatic Method ◽  
Physicochemical And Functional Properties

Ultrasound‐Assisted Extraction of Lychee ( Litchi chinensis Sonn.) Seed Starch: Physicochemical and Functional Properties

2021 ◽  
pp. 2100092
Author(s):  
Fredy Morales‐Trejo ◽  
Daniel Trujillo‐Ramírez ◽  
Eleazar Aguirre‐Mandujano ◽  
Consuelo Lobato‐Calleros ◽  
E. Jaime Vernon‐Carter ◽  
...  
Keyword(s):  
Functional Properties ◽  
Ultrasound Assisted Extraction ◽  
Litchi Chinensis ◽  
Assisted Extraction ◽  
Ultrasound Assisted ◽  
Physicochemical And Functional Properties

scholarly journals Physicochemical and functional properties of two cowpea cultivars grown in temperate Indian climate

2015 ◽  
Vol 1 (1) ◽  
pp. 1099418 ◽  
Author(s):  
Saima Hamid ◽  
Sabeera Muzzafar ◽  
Idrees Ahmed Wani ◽  
Farooq Ahmad Masoodi ◽  
Fatih Yildiz
Keyword(s):  
Functional Properties ◽  
Cowpea Cultivars ◽  
Physicochemical And Functional Properties

scholarly journals Physicochemical and functional properties of yeast fermented brown rice flour

2014 ◽  
Vol 52 (9) ◽  
pp. 5534-5545 ◽  
Author(s):  
Muna Ilowefah ◽  
Jamilah Bakar ◽  
Hasanah M. Ghazali ◽  
Ahmed Mediani ◽  
Kharidah Muhammad
Keyword(s):  
Functional Properties ◽  
Brown Rice ◽  
Rice Flour ◽  
Brown Rice Flour ◽  
Physicochemical And Functional Properties
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