Functional and Rheological Characteristics of Flour from 3 Varieties of Orange Sweet Potato

Abstract

Abstract There are various orange sweet potato (OSP) (Ipomoea batatas L.) varieties in Indonesia. Each offers distinct tuber characteristics. Tuber from different varieties will produce flour with different functional and rheological properties, leading to varied application in food products. The current study evaluates the functional and rheological characteristics of flour from three OSP varieties (Beta 1, Beta 2, and Beta 3). A Non-Factorial Complete Randomized Design with five replications was used to evaluate the influence of OSP varieties on their functional and rheological characteristics. The results revealed the functional characteristics of OSP flours, including water and oil absorption index, swelling power, water solubility, emulsion activities, and baking expansion as well as rheological properties (peak, trough, breakdown, setback, and final viscosity) were significantly different (p<0.05) among the varieties. Beta 1 and Beta 2 exhibited significantly higher (p<0.05) gelatinization temperatures (83.48°C and 83.47°C, respectively) compared to Beta 3 (74.64°C).