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Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method
The effect of pretreatment methods (soaking in water, potassium metabisulphite solution, and blanching) and drying methods (sun and oven) on some quality attributes of flour from ten varieties of sweet potato roots were investigated. The quality attributes determined were chemical composition and fu...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2015
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4930505/ https://www.ncbi.nlm.nih.gov/pubmed/27386111 http://dx.doi.org/10.1002/fsn3.325 |
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author | Olatunde, Ganiyat O. Henshaw, Folake O. Idowu, Michael A. Tomlins, Keith |
author_facet | Olatunde, Ganiyat O. Henshaw, Folake O. Idowu, Michael A. Tomlins, Keith |
author_sort | Olatunde, Ganiyat O. |
collection | PubMed |
description | The effect of pretreatment methods (soaking in water, potassium metabisulphite solution, and blanching) and drying methods (sun and oven) on some quality attributes of flour from ten varieties of sweet potato roots were investigated. The quality attributes determined were chemical composition and functional properties. Data obtained were subjected to descriptive statistics, multivariate analysis of variance, and Pearson's correlation. The range of values for properties of sweet potato flour were: moisture (8.06–12.86 ± 1.13%), starch (55.76–83.65 ± 6.82%), amylose (10.06–21.26 ± 3.92%), total sugar (22.39–125.46 ± 24.68 μg/mg), water absorption capacity (140–280 ± 26), water solubility (6.89–26.18 ± 3.80), swelling power (1.66–5.00 ± 0.50), peak viscosity (24.50–260.92 ± 52.61 RVU), trough (7.08–145.83 ± 34.48 RVU), breakdown viscosity (11.00–125.33 RVU), final viscosity (10.21–225.50 ± 60.55 RVU), setback viscosity (3.04–92.21 RVU), peak time (6.07–9.06 min) and pasting temperature (69.8–81.3°C). Variety had a significant (P < 0.001) effect on all the attributes of sweet potato flour. Pretreatment did not significantly (P > 0.05) affect moisture, fat and lightness (L*). Drying method did not significantly (P > 0.05) affect fiber and L*. The interactive effect of variety, pretreatment and drying method had a significant (P < 0.001) effect on all the attributes except fat and fiber. Total sugar correlated significantly (P < 0.01) with water solubility (r = 0.88) of the flour samples. Variety was a dominant factor influencing attributes of sweet potato flour and so should be targeted at specific end uses. |
format | Online Article Text |
id | pubmed-4930505 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2015 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-49305052016-07-06 Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method Olatunde, Ganiyat O. Henshaw, Folake O. Idowu, Michael A. Tomlins, Keith Food Sci Nutr Original Research The effect of pretreatment methods (soaking in water, potassium metabisulphite solution, and blanching) and drying methods (sun and oven) on some quality attributes of flour from ten varieties of sweet potato roots were investigated. The quality attributes determined were chemical composition and functional properties. Data obtained were subjected to descriptive statistics, multivariate analysis of variance, and Pearson's correlation. The range of values for properties of sweet potato flour were: moisture (8.06–12.86 ± 1.13%), starch (55.76–83.65 ± 6.82%), amylose (10.06–21.26 ± 3.92%), total sugar (22.39–125.46 ± 24.68 μg/mg), water absorption capacity (140–280 ± 26), water solubility (6.89–26.18 ± 3.80), swelling power (1.66–5.00 ± 0.50), peak viscosity (24.50–260.92 ± 52.61 RVU), trough (7.08–145.83 ± 34.48 RVU), breakdown viscosity (11.00–125.33 RVU), final viscosity (10.21–225.50 ± 60.55 RVU), setback viscosity (3.04–92.21 RVU), peak time (6.07–9.06 min) and pasting temperature (69.8–81.3°C). Variety had a significant (P < 0.001) effect on all the attributes of sweet potato flour. Pretreatment did not significantly (P > 0.05) affect moisture, fat and lightness (L*). Drying method did not significantly (P > 0.05) affect fiber and L*. The interactive effect of variety, pretreatment and drying method had a significant (P < 0.001) effect on all the attributes except fat and fiber. Total sugar correlated significantly (P < 0.01) with water solubility (r = 0.88) of the flour samples. Variety was a dominant factor influencing attributes of sweet potato flour and so should be targeted at specific end uses. John Wiley and Sons Inc. 2015-12-23 /pmc/articles/PMC4930505/ /pubmed/27386111 http://dx.doi.org/10.1002/fsn3.325 Text en © 2015 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the Creative Commons Attribution (http://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Olatunde, Ganiyat O. Henshaw, Folake O. Idowu, Michael A. Tomlins, Keith Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method |
title | Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method |
title_full | Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method |
title_fullStr | Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method |
title_full_unstemmed | Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method |
title_short | Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method |
title_sort | quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4930505/ https://www.ncbi.nlm.nih.gov/pubmed/27386111 http://dx.doi.org/10.1002/fsn3.325 |
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