Effects of different heat treatment methods on physicochemical characteristics and in vitro digestibility of sweet potato flour and its application in meal replacement flour.

IF 3.2 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2024-10-30 DOI:10.1111/1750-3841.17481
Shunzhang Ma, Jingwen Zhang, Mingjun Peng, Ruiling Shen, Jilin Dong
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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.

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不同热处理方法对甘薯粉理化特性和体外消化率的影响及其在代餐粉中的应用
本研究考察了各种热处理对甘薯粉的理化性质、功能性和淀粉消化率的影响。热处理会使颜色变深,但不会改变化学结构。在烘烤、油炸和微波炉中,溶解度降低,膨胀力增加(17.3%-18.3%),而挤压和蒸煮的效果则相反。除蒸煮会降低慢消化淀粉含量(61.81%-28.97%)外,其他处理中的快消化淀粉含量都有所增加(8.96%-41.91%)。基于上述研究分析,我们以低温烘焙挤压红薯粉为主要原料,结合全营养理念,辅以藜麦、燕麦、乳清蛋白等营养配料,成功研制出两种红薯代餐粉(SP-1 和 SP-2),并发现它们具有良好的酿造性能和剪切稀化行为。这项研究为甘薯深加工和功能性产品开发提供了理论依据。实际应用:本文研究了不同热处理对甘薯粉的影响,并在此基础上开发了两种代餐粉,为甘薯产业的应用提供了理论依据。
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来源期刊
Journal of Food Science
Journal of Food Science 工程技术-食品科技
CiteScore
7.10
自引率
2.60%
发文量
412
审稿时长
3.1 months
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.
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