Abstract
Heat moisture treatment is the physical method of modification to give sweet potato flour desired physical properties for application in the manufacture of flour based products. Two varieties of sweet potato flour were characterized to understand the changes of physicochemical properties and micro-structural profile upon heat moisture treatment. Sweet potato flours were analyzed its pasting properties, crystallinity characteristics and starch granule structure by using Rapid Visco Analyzer, X-ray Diffraction and Scanning Electron Microscopy, respectively. The results indicated that the heat moisture treatment affected characteristics of all sweet potato flour were treated at, moderate and high temperature. There were a decreasing in peak viscosity and an increase in cold paste viscosity following heat-moisture treatment compare to native sweet potato. The changes differ between yellow sweet potato and purple sweet potato. This indicates that different starches may respond differently to physical modification. The diffractograph of flour samples showed the main peak mainly in 15°, 16°, 17°, 22° and 23°, that correspond to the spacing-d in 5, 8, 5, 3, 4, 9 and 3, 8 A, respectively. This reflection indicates the presence of a A-type crystalline.
Highlights
Indonesia is the number four of sweet potatoes producer in the world
Considering the current importance of sweet potato flour as raw materials for many food industries in Indonesia, this study evaluated the effect of heat moisture treatment on sweet potato flour characteristics
Hoover (2000) who working on cocoyam, cassava, oat and potato starches, found no changes in the physicochemical properties of these starches after heat moisture treatments
Summary
Indonesia is the number four of sweet potatoes producer in the world. The production of sweet potato is quite high from total production of sweet potatoes at 1.76 million tones, 89% are used for the consumption while the rest of 18,000 tons are used as fodder and 161.000 tones are discarded. In order to improve the utilization of sweet potato, it is necessary to attempt processing of sweet potato into flour or starch. Despite being rich in starch, sweet potato has remained underutilized, though flour from this crop could be used in different industrial applications. The sweet potato flour is one of the promising substitutes for wheat and rice flour in many types of food production. The sweet potato is relatively easy to grow and high productivity (Chen, 2003), its has high starch content (6.9-30.7%) in which amylose content is 8.5-38% depending on variety
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