Abstract
The response surface method (RSM) has an important application in formulation of new products. This study determined the effect of electric hot-air drying on the functional properties of flour made from orange-fleshed sweet potato (OFSP). Flour from the cultivars Bophelo (B) and Impilo (IM) were treated with 13 temperature-time combinations designed by STAT EASE software version 8.01.0. Bophelo flour dried at 70 °C for 8.6 hrs and Impilo at 70 °C for 14.4 hrs showed the lowest gelatinization temperatures and enthalpy of gelatinization (ΔH), indicating ease of cooking. The highest swelling power of 12.45 g/g for Bophelo and 8.16 g/g for Impilo were significantly higher than the remaining samples. Flours for Bophelo and Impilo at drying temperatures and times at 70 °C for 4.4 hrs, 56 °C for 6.5 hrs and 60 °C for 6.5 hrs indicated favourable gelling properties and cost of drying, implying that these can be used at household level and in food industries as thickeners from both cultivars.
Highlights
Rheological and functional properties are physico-chemical properties which provide data on how a specific ingredient will perform in a food system (Mohamed et al, 2019)
Measuring gelatinization characteristics of food is extremely relevant in food processing on the grounds that it permits reproduction of the cooking procedure for enhanced functional properties
The aim of this study was to assess the effect of hot air drying on the physico-chemical quality of orange-fleshed sweet potato (OFSP) flour from two South African cultivars
Summary
Rheological and functional properties are physico-chemical properties which provide data on how a specific ingredient (e.g. starch, protein) will perform in a food system (Mohamed et al, 2019). Starch as a component of sweet potato can be set up to show useful properties with potential utility in certain food applications (Allen et al, 2012; Ahmed et al, 2010). Other constituents such as sugars, lipids, and amylases influence the functional behaviour of sweet potato starch during processing. These properties can be standardized by controlling the rate of heating during cooking which activates endogenous amylolytic enzymes in the sweet potato root to change a portion of the starch to dextrins. In flour production, pasting properties is a vital index in determining where the flour can be best applied
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