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

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 Evaluation of starter culture fermented sweet potato flour using FTIR spectra and GCMS Chromatogram

2019 ◽  
Vol 13 (1) ◽  
pp. 1-13 ◽  
Author(s):  
O. I. Ajayi ◽  
T. A. Okedina ◽  
A. E. Samuel ◽  
G. O. Asieba ◽  
A. A. Jegede ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Starter Culture ◽  
Ftir Spectra ◽  
Potato Flour ◽  
Sweet Potato Flour

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.

scholarly journals Functional properties of sweet potato flour and its role in product development: a review

2020 ◽  
Vol 23 (1) ◽  
pp. 1639-1662
Author(s):  
Belay Dereje ◽  
Alemu Girma ◽  
Daniel Mamo ◽  
Teklu Chalchisa
Keyword(s):  
Product Development ◽  
Sweet Potato ◽  
Functional Properties ◽  
Potato Flour ◽  
Sweet Potato Flour

Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettones

LWT ◽  
2019 ◽  
Vol 101 ◽  
pp. 145-151
Author(s):  
Ana Paula Aparecida Pereira ◽  
Maria Teresa Pedrosa Silva Clerici ◽  
Marcio Schmiele ◽  
Luis Carlos Gioia Júnior ◽  
Marina Akemi Nojima ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Potato Flour ◽  
Sweet Potato Flour ◽  
Orange Fleshed Sweet Potato
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