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Effect of pretreatments and drying temperatures on sweet potato flour
Author(s) -
Ahmed Maruf,
Sorifa Akter Mst.,
Eun Jong Bang
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02191.x
Subject(s) - chemistry , ascorbic acid , food science , sodium , citric acid , lightness , absorption of water , botany , biology , physics , organic chemistry , optics
Summary Effect of pretreatments with 1 w/v% sodium hydrogen sulphite (NaHSO 3 ) and 1 w/v% calcium chloride (CaCl 2 ) and drying temperatures (55, 60 and 65 °C) on sweet potato flour were investigated. Flour treated with CaCl 2 had higher amounts of ascorbic acid and β‐carotene (10.61–12.54 and 3.26–3.46 mg 100 g −1 wet basis, respectively) than that treated with NaHSO 3 (9.47–11.47 and 3.05–3.43 mg 100 g −1 wet basis, respectively). Total phenolic content and water absorption index (wet basis) were highest at 65 °C when treated with NaHSO 3 (10.44 mg 100 g −1 and 2.49 g g −1 respectively) and CaCl 2 (9.52 mg 100 g −1 and 2.85 g g −1 respectively). Swelling capacity (wet basis) was highest at 60 °C when treated with CaCl 2 (2.96 g g −1 ) whereas when treated with NaHSO 3 (2.85 g g −1 ) it was highest at 55 °C. Freeze‐dried samples treated with NaHSO 3 had higher lightness and total phenolic content while CaCl 2 ‐treated samples had higher β‐carotene and ascorbic acid. The results showed that good quality flour could be produced after soaking in CaCl 2 and dried at 65 °C.