scholarly journals Improvement of Whiteness Degree and Functional Properties of the Fermented Awachy 5 Sweet Potato Flour Using Calcium Hypochlorite

2019 ◽  
Vol 8 (9) ◽  
pp. 391-395
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Potato Flour ◽  
Calcium Hypochlorite ◽  
Low Protein ◽  
Sweet Potato Flour ◽  
Swelling Volume ◽  
Bleaching Treatment

Fermented Awachy 5 sweet potato flour has the potential to substitute the low protein wheat flour, but this flour has the disadvantage of having a low whiteness degree. The objective of this research was to improve the whiteness degree and the functional properties of naturally fermented of Awachy 5 sweet potato flour using calcium hypochlorite. The research was conducted by the addition of calcium hypochlorite to the fermented sweet potato chips consisted of 5 treatments; namely control (without calcium hypochlorite), 100 ppm, 150 ppm, 200 ppm, and 250 ppm. The results showed that the bleaching treatment using calcium hypochlorite increased the whiteness degree and pasting stability of fermented sweet potato flour. The optimum concentration of calcium hypochlorite was 200 ppm which produced flour with a whiteness degree of 84.60%, ash content of 0.73%, swelling volume of 7.75 mL/g, water absorption capacity of 195.80%, and pasting properties that include of peak viscosity, hold viscosity, breakdown viscosity, setback viscosity, and final viscosity about 2979 cP, 1704 cP, 1275 cP, 1345 cP, 3049 cP, respectively.

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 microbial properties of orange-fleshed sweet potato flour produced with sun-drying and sulphiting agent

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 315-320
Author(s):  
N.P. Ogunka ◽  
C.F. Ezeama ◽  
U.J. Ukpabi
Keyword(s):  
Sweet Potato ◽  
Absorption Capacity ◽  
Carotenoid Content ◽  
Potato Flour ◽  
Microbial Properties ◽  
Sun Drying ◽  
Total Carotenoid Content ◽  
Fungal Load ◽  
Flour Sample ◽  
Sweet Potato Flour

Many local Nigerian processors of sweet potato flour use sun-drying of the sliced roots in place of modern mechanical drying. This study used carotene-rich UMUSPO3 orangefleshed sweet potato (OFSP) variety that was newly bred at National Root Crop Research Institute (NRCRI), Umudike, Nigeria to evaluate the possible effect of sun-drying and sulphiting on the physicochemical and microbial properties of OFSP flour samples. Data were obtained for OFSP sun-dried flour samples processed by different pretreatment methods (blanching, sulphiting with sodium metabisulphite and a control). Results showed that the bacterial and fungal load of the sulphite-flour sample was 8.5×104 CFU/g and 4.00×104 CFU/g while that of the control flour sample was 12.00×104 CFU/g and 6.50×102 CFU/g respectively. The total carotenoid content (TCC) of the flour samples ranged from 10.73 – 11.68 mg/100 g while the TCC of the fresh (unprocessed) OFSP was 40.20 mg/100 g on dry matter basis. The proximate composition of the flour samples was 10.21 – 10.95% moisture, 8.18 – 8.20% protein, 2.40 -2.55% fibre, 0.95 -1.11% fat and 1.73 – 1.85% ash. Obtained physico-functional properties were 13.17 – 13.23 g/mL swelling power, 2.70 – 3.4 g/mL oil absorption capacity, 2.65 – 2.85 g/mL water absorption capacity, 77.50 – 88.000C gelatinization temperature and 0.65 – 0.66 g/mL bulk density

scholarly journals Colour Profile, Pasting and Sensory Properties of Processed Sweet Potato Flour

2019 ◽  
pp. 1-12
Author(s):  
O. I. Ajayi ◽  
S. B. Kosoko ◽  
B. J. Awogbemi ◽  
T. A. Okedina ◽  
C. P. Onyemali ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Sensory Evaluation ◽  
Research Work ◽  
Pasting Properties ◽  
Starter Cultures ◽  
Potato Flour ◽  
Fermentation Time ◽  
Significant Difference ◽  
Sweet Potato Flour ◽  
Paste Viscosity

In this study, sweet potato was purchased and processed using different methods to obtain 4 different sweet potato flour samples. Sample A was unfermented sweet potato flour, sample B was fermented spontaneously, while sample C and D were produced by fermentation using indigenous starter cultures of lactic acid bacteria and yeast for 48 h and 72 h respectively. Colour profile, Pasting and Sensory evaluation was conducted. The whiteness (L* value) obtained in this study is within the range of value (87.29-89.52), Also, the redness value (a*) and yellowness value (b*) of the sweet potato flour samples also showed a significant difference (p<0.05). Sample a had a higher value when compared with samples B,C and D. Pasting properties such as peak viscosity, trough viscosity, breakdown viscosity, setback, pasting temperature were determined. It was noticed that fermentation process and increase in fermentation time significantly (p<0.05) decrease the peak viscosity in this research work and all samples had a higher cooled paste viscosity than their corresponding hot paste viscosity. Nevertheless, sensory evaluation was carried out using thet 9-point hedonic scale, samples A,B,C,D are significantly different (P < 0.05).

Evaluation of Functional Properties of Spontaneous and Starter Culture Fermented Sweet Potato Flour

2018 ◽  
Vol 26 (4) ◽  
pp. 1-8
Author(s):  
O. I. Ajayi ◽  
C. P. Onyemali ◽  
T. E. Akinwale ◽  
T. A. Okedina ◽  
M. J. Bamidele ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Starter Culture ◽  
Potato Flour ◽  
Sweet Potato Flour

scholarly journals Effect of dual chemically modified on functional properties of white corn starch

2018 ◽  
Vol 2 (1) ◽  
pp. 77-80
Author(s):  
Rijanti Rahaju Maulani ◽  
Asep Hidayat ◽  
Ujang Dinar Husyari
Keyword(s):  
Functional Properties ◽  
Corn Starch ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Freeze Thaw ◽  
Chemically Modified ◽  
Oxide Concentration ◽  
Crosslinking Reactions ◽  
Swelling Volume

The purpose of the research was to study functional properties of dual-modified two varieties of white corn starch, namely Anoman and Pulut. Modifications of white corn starch used two treatment factors, namely hydroxypropylation reaction at two levels of propylene oxide concentration (8% and 10%) followed by crosslinking reactions on two combinations of STMP phosphate compounds and STPP (ratio 1%:4% and 2%:5%). The results showed that the dual modification can improve the functional properties of white corn starch Anoman dan Pulut variety compared with its native. The dual modified white corn starches of Anoman variety significantly different with Anoman variety on the characteristic of pasting properties, water absorption capacity, swelling volume, clarity of paste, and freeze thaw stability.

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