Physicochemical Properties of Flours Prepared from Sweet Potatoes with Different Flesh Colors
2010
Kim, K.E., Kyungwon University, Seongnam, Republic of Korea | Kim, S.S., Kyungwon University, Seongnam, Republic of Korea | Lee, Y.T., Kyungwon University, Seongnam, Republic of Korea
Physicochemical properties of flours prepared from sweet potatoes with different flesh color (white, yellow/orange and purple) were investigated. Sweet potatoes were soaked in solutions of antibrowning agents such as sodium metabisulfite and citric acid, and freeze or hot air-dried prior to grinding to produce sweet potato flours. Sweet potato flours with different flesh colors showed differences in chemical composition. Purple-fleshed sweet potato flour had higher protein, ash, and dietary fiber contents that white and yellow/orange-fleshed sweet potato flours. Average particle size of yellow/orange-fleshed sweet potato flour was higher than those of white/yellow or purple-fleshed sweet potato flour. Both water absorption index (WAI) and oil absorption capacity of flours prepared from sweet potatoes by hot-air drying were higher than those from sweet potatoes by freeze drying.
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