Effects of different heat treatment methods on physicochemical characteristics and in vitro digestibility of sweet potato flour and its application in meal replacement flour.
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引用次数: 0
Abstract
This study examined the effects of various heat treatments on physicochemical properties, functionality, and starch digestibility of sweet potato flour. Heat treatments darkened the color but did not change the chemical structure. Solubility decreased and swelling power increased (17.3%-18.3%) with baking, frying, and microwaving, while extrusion and steaming had opposite effects. Rapidly digestible starch content increased (8.96%-41.91%) in all treatments except steaming, which reduced slowly digestible starch (61.81%-28.97%). Based on the analysis of these studies, using low-temperature baked and extruded sweet potato flour as the main raw material, combined with the concept of complete nutrition, supplemented by nutritious ingredients such as quinoa, oats, and whey protein, we have successfully developed two sweet potato meal replacement flours (SP-1 and SP-2) and found they had good brewing properties and showed shear-thinning behavior. This study provided theoretical basis for sweet potato deep processing and functional product development. PRACTICAL APPLICATION: This paper studied the effects of different heat treatments on sweet potato flour, and developed two meal replacement flour based on this, to provide a theoretical basis for the application of the sweet potato industry.
期刊介绍:
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.