Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method
The effect of pretreatment methods (soaking in water, potassium metabisulphite solution, and blanching) and drying methods (sun and oven) on some quality attributes of flour from ten varieties of sweet potato roots were investigated. The quality attributes determined were chemical composition and fu...
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| description | The effect of pretreatment methods (soaking in water, potassium metabisulphite solution, and blanching) and drying methods (sun and oven) on some quality attributes of flour from ten varieties of sweet potato roots were investigated. The quality attributes determined were chemical composition and functional properties. Data obtained were subjected to descriptive statistics, multivariate analysis of variance, and Pearson's correlation. The range of values for properties of sweet potato flour were: moisture (8.06–12.86 ± 1.13%), starch (55.76–83.65 ± 6.82%), amylose (10.06–21.26 ± 3.92%), total sugar (22.39–125.46 ± 24.68 μg/mg), water absorption capacity (140–280 ± 26), water solubility (6.89–26.18 ± 3.80), swelling power (1.66–5.00 ± 0.50), peak viscosity (24.50–260.92 ± 52.61 RVU), trough (7.08–145.83 ± 34.48 RVU), breakdown viscosity (11.00–125.33 RVU), final viscosity (10.21–225.50 ± 60.55 RVU), setback viscosity (3.04–92.21 RVU), peak time (6.07–9.06 min) and pasting temperature (69.8–81.3°C). Variety had a significant (P 0.05) affect moisture, fat and lightness (L*). Drying method did not significantly (P > 0.05) affect fiber and L*. The interactive effect of variety, pretreatment and drying method had a significant (P |
| doi_str_mv | 10.1002/fsn3.325 |
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The effect of pretreatment and drying methods on some quality attributes of flour from ten varieties of sweet potato (SP) roots were investigated. The interactive effect of variety, pretreatment and drying method had a significant (P < 0.001) effect on all the attributes except fat and fiber. Variety was a dominant factor influencing attributes of sweet potato flour and so should be targeted at specific end uses.</description><identifier>ISSN: 2048-7177</identifier><identifier>EISSN: 2048-7177</identifier><identifier>DOI: 10.1002/fsn3.325</identifier><identifier>PMID: 27386111</identifier><language>eng</language><publisher>United States: John Wiley & Sons, Inc</publisher><subject>Amylose ; Blanching ; Carbohydrates ; Chemical composition ; Correlation analysis ; Drying ; Drying ovens ; Flour ; Food products ; food quality ; Laboratories ; Methods ; Moisture ; Multivariate analysis ; Organic chemistry ; Original Research ; Polyethylene ; Potatoes ; Pretreatment ; Quality ; Quality management ; Solubility ; Starch ; Statistical analysis ; Statistical methods ; Sugar ; sweet potato flour ; Sweet potatoes ; Variance analysis ; variety ; Vegetables ; Viscosity ; Water absorption ; Weaning</subject><ispartof>Food Science & Nutrition, 2016-07, Vol.4 (4), p.623-635</ispartof><rights>2015 The Authors. published by Wiley Periodicals, Inc.</rights><rights>COPYRIGHT 2015 John Wiley & Sons, Inc.</rights><rights>2016. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5055-be304a73134fc5620b9748fa0d9ac436bc3d898d1f94797e50d81a5c933bf74d3</citedby><cites>FETCH-LOGICAL-c5055-be304a73134fc5620b9748fa0d9ac436bc3d898d1f94797e50d81a5c933bf74d3</cites><orcidid>0000-0001-7748-8321</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4930505/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4930505/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,723,776,780,881,1411,11542,27903,27904,45553,45554,46031,46455,53770,53772</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27386111$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Olatunde, Ganiyat O.</creatorcontrib><creatorcontrib>Henshaw, Folake O.</creatorcontrib><creatorcontrib>Idowu, Michael A.</creatorcontrib><creatorcontrib>Tomlins, Keith</creatorcontrib><title>Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method</title><title>Food Science & Nutrition</title><addtitle>Food Sci Nutr</addtitle><description>The effect of pretreatment methods (soaking in water, potassium metabisulphite solution, and blanching) and drying methods (sun and oven) on some quality attributes of flour from ten varieties of sweet potato roots were investigated. The quality attributes determined were chemical composition and functional properties. Data obtained were subjected to descriptive statistics, multivariate analysis of variance, and Pearson's correlation. The range of values for properties of sweet potato flour were: moisture (8.06–12.86 ± 1.13%), starch (55.76–83.65 ± 6.82%), amylose (10.06–21.26 ± 3.92%), total sugar (22.39–125.46 ± 24.68 μg/mg), water absorption capacity (140–280 ± 26), water solubility (6.89–26.18 ± 3.80), swelling power (1.66–5.00 ± 0.50), peak viscosity (24.50–260.92 ± 52.61 RVU), trough (7.08–145.83 ± 34.48 RVU), breakdown viscosity (11.00–125.33 RVU), final viscosity (10.21–225.50 ± 60.55 RVU), setback viscosity (3.04–92.21 RVU), peak time (6.07–9.06 min) and pasting temperature (69.8–81.3°C). Variety had a significant (P < 0.001) effect on all the attributes of sweet potato flour. Pretreatment did not significantly (P > 0.05) affect moisture, fat and lightness (L*). Drying method did not significantly (P > 0.05) affect fiber and L*. The interactive effect of variety, pretreatment and drying method had a significant (P < 0.001) effect on all the attributes except fat and fiber. Total sugar correlated significantly (P < 0.01) with water solubility (r = 0.88) of the flour samples. Variety was a dominant factor influencing attributes of sweet potato flour and so should be targeted at specific end uses.
The effect of pretreatment and drying methods on some quality attributes of flour from ten varieties of sweet potato (SP) roots were investigated. The interactive effect of variety, pretreatment and drying method had a significant (P < 0.001) effect on all the attributes except fat and fiber. Variety was a dominant factor influencing attributes of sweet potato flour and so should be targeted at specific end uses.</description><subject>Amylose</subject><subject>Blanching</subject><subject>Carbohydrates</subject><subject>Chemical composition</subject><subject>Correlation analysis</subject><subject>Drying</subject><subject>Drying ovens</subject><subject>Flour</subject><subject>Food products</subject><subject>food quality</subject><subject>Laboratories</subject><subject>Methods</subject><subject>Moisture</subject><subject>Multivariate analysis</subject><subject>Organic chemistry</subject><subject>Original Research</subject><subject>Polyethylene</subject><subject>Potatoes</subject><subject>Pretreatment</subject><subject>Quality</subject><subject>Quality management</subject><subject>Solubility</subject><subject>Starch</subject><subject>Statistical analysis</subject><subject>Statistical methods</subject><subject>Sugar</subject><subject>sweet potato flour</subject><subject>Sweet potatoes</subject><subject>Variance analysis</subject><subject>variety</subject><subject>Vegetables</subject><subject>Viscosity</subject><subject>Water absorption</subject><subject>Weaning</subject><issn>2048-7177</issn><issn>2048-7177</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>24P</sourceid><sourceid>WIN</sourceid><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNp1kU9rFTEUxQdRbKkFP4EE3Lhwnvk3k8lGKKVVoSiirkMmuXlNmUmeSaZlvr15vFqrYLJISH459-SepnlJ8IZgTN-5HNiG0e5Jc0wxH1pBhHj6aH_UnOZ8g-uQnPSUPm-OqGBDTwg5bvTXRU--rEiXkvy4FMgoOpTvAAraxaJLRG6KS0I6Ix_ctEAwYNG4oludPJT1LdolKAl0mSEUpINFNq0-bNEM5TraF80zp6cMp_frSfPj8uL7-cf26suHT-dnV63pcNe1IzDMtWCEcWe6nuJRCj44ja3UhrN-NMwOcrDESS6kgA7bgejOSMZGJ7hlJ837g-5uGWewpppJelK75GedVhW1V3_fBH-ttvFWcclwtVAF3twLpPhzgVzU7LOBadIB4pIVGXDtW9djUdHX_6A3tUWhfk9ROkiBe8FkpTYHaqsnULV5sdY1dVqYvYkBnK_nZwIPTHb13R8HJsWcE7gH9wSrfdZqn7WqWVf01ePfPoC_k61AewDuapH1v0Lq8ttnthf8BdUus2k</recordid><startdate>201607</startdate><enddate>201607</enddate><creator>Olatunde, Ganiyat O.</creator><creator>Henshaw, Folake O.</creator><creator>Idowu, Michael A.</creator><creator>Tomlins, Keith</creator><general>John Wiley & Sons, Inc</general><general>John Wiley and Sons Inc</general><scope>24P</scope><scope>WIN</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>IAO</scope><scope>3V.</scope><scope>7RV</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB0</scope><scope>M0K</scope><scope>M0S</scope><scope>M2O</scope><scope>MBDVC</scope><scope>NAPCQ</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>Q9U</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0001-7748-8321</orcidid></search><sort><creationdate>201607</creationdate><title>Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method</title><author>Olatunde, Ganiyat O. ; Henshaw, Folake O. ; Idowu, Michael A. ; Tomlins, Keith</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5055-be304a73134fc5620b9748fa0d9ac436bc3d898d1f94797e50d81a5c933bf74d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Amylose</topic><topic>Blanching</topic><topic>Carbohydrates</topic><topic>Chemical composition</topic><topic>Correlation analysis</topic><topic>Drying</topic><topic>Drying ovens</topic><topic>Flour</topic><topic>Food products</topic><topic>food quality</topic><topic>Laboratories</topic><topic>Methods</topic><topic>Moisture</topic><topic>Multivariate analysis</topic><topic>Organic chemistry</topic><topic>Original Research</topic><topic>Polyethylene</topic><topic>Potatoes</topic><topic>Pretreatment</topic><topic>Quality</topic><topic>Quality management</topic><topic>Solubility</topic><topic>Starch</topic><topic>Statistical analysis</topic><topic>Statistical methods</topic><topic>Sugar</topic><topic>sweet potato flour</topic><topic>Sweet potatoes</topic><topic>Variance analysis</topic><topic>variety</topic><topic>Vegetables</topic><topic>Viscosity</topic><topic>Water absorption</topic><topic>Weaning</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Olatunde, Ganiyat O.</creatorcontrib><creatorcontrib>Henshaw, Folake O.</creatorcontrib><creatorcontrib>Idowu, Michael A.</creatorcontrib><creatorcontrib>Tomlins, Keith</creatorcontrib><collection>Wiley Online Library Open Access</collection><collection>Wiley Free Content</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Gale Academic OneFile</collection><collection>ProQuest Central (Corporate)</collection><collection>Nursing & Allied Health Database</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Public Health Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Database (Alumni Edition)</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Research Library</collection><collection>Research Library (Corporate)</collection><collection>Nursing & Allied Health Premium</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>ProQuest Central Basic</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Food Science & Nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Olatunde, Ganiyat O.</au><au>Henshaw, Folake O.</au><au>Idowu, Michael A.</au><au>Tomlins, Keith</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method</atitle><jtitle>Food Science & Nutrition</jtitle><addtitle>Food Sci Nutr</addtitle><date>2016-07</date><risdate>2016</risdate><volume>4</volume><issue>4</issue><spage>623</spage><epage>635</epage><pages>623-635</pages><issn>2048-7177</issn><eissn>2048-7177</eissn><abstract>The effect of pretreatment methods (soaking in water, potassium metabisulphite solution, and blanching) and drying methods (sun and oven) on some quality attributes of flour from ten varieties of sweet potato roots were investigated. The quality attributes determined were chemical composition and functional properties. Data obtained were subjected to descriptive statistics, multivariate analysis of variance, and Pearson's correlation. The range of values for properties of sweet potato flour were: moisture (8.06–12.86 ± 1.13%), starch (55.76–83.65 ± 6.82%), amylose (10.06–21.26 ± 3.92%), total sugar (22.39–125.46 ± 24.68 μg/mg), water absorption capacity (140–280 ± 26), water solubility (6.89–26.18 ± 3.80), swelling power (1.66–5.00 ± 0.50), peak viscosity (24.50–260.92 ± 52.61 RVU), trough (7.08–145.83 ± 34.48 RVU), breakdown viscosity (11.00–125.33 RVU), final viscosity (10.21–225.50 ± 60.55 RVU), setback viscosity (3.04–92.21 RVU), peak time (6.07–9.06 min) and pasting temperature (69.8–81.3°C). Variety had a significant (P < 0.001) effect on all the attributes of sweet potato flour. Pretreatment did not significantly (P > 0.05) affect moisture, fat and lightness (L*). Drying method did not significantly (P > 0.05) affect fiber and L*. The interactive effect of variety, pretreatment and drying method had a significant (P < 0.001) effect on all the attributes except fat and fiber. Total sugar correlated significantly (P < 0.01) with water solubility (r = 0.88) of the flour samples. Variety was a dominant factor influencing attributes of sweet potato flour and so should be targeted at specific end uses.
The effect of pretreatment and drying methods on some quality attributes of flour from ten varieties of sweet potato (SP) roots were investigated. The interactive effect of variety, pretreatment and drying method had a significant (P < 0.001) effect on all the attributes except fat and fiber. Variety was a dominant factor influencing attributes of sweet potato flour and so should be targeted at specific end uses.</abstract><cop>United States</cop><pub>John Wiley & Sons, Inc</pub><pmid>27386111</pmid><doi>10.1002/fsn3.325</doi><tpages>13</tpages><orcidid>https://orcid.org/0000-0001-7748-8321</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Amylose Blanching Carbohydrates Chemical composition Correlation analysis Drying Drying ovens Flour Food products food quality Laboratories Methods Moisture Multivariate analysis Organic chemistry Original Research Polyethylene Potatoes Pretreatment Quality Quality management Solubility Starch Statistical analysis Statistical methods Sugar sweet potato flour Sweet potatoes Variance analysis variety Vegetables Viscosity Water absorption Weaning |
| title | Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method |
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