Effects of fatty acid‐blending heat‐moisture treatment on the physicochemical and in vitro digestion properties of sweet potato flour

Abstract

SummaryIn this paper, the effects of fatty acid‐blending heat‐moisture treatment (FA‐HMT) on the physicochemical and in vitro digestion properties of sweet potato flour (SPF) were studied based on the study on the physical modification of SPF by HMT. The results showed that the addition of linoleic acid (LOA)/Palmitic acid (PA) damaged the double helix structure of SPF, and reduced the long‐range order, relative crystallinity, anti‐aging, anti‐shearing properties and slow digestible starch (SDS) content of SPF. However, the FA‐HMT promoted the increase of RS5 (starch‐lipid complex) content in SPF, which had a certain positive effect on improving the intestinal environment. The results showed that when the addition ratio of LOA was 2%, the SDS content of SPF decreased slightly, and the SPF had better anti‐aging, anti‐shearing properties and higher RS5 content.