Physicochemical properties of sweet potato flour and starch as affected by blanching and processing

被引：56
|
作者：
Jangchud, K [1 ]
Phimolsiripol, Y [1 ]
Haruthaithanasan, V [1 ]
机构：
[1] Kasetsart Univ, Dept Prod Dev, Fac Agro Ind, Bangkok 10900, Thailand
来源：
STARCH-STARKE | 2003年 / 55卷 / 06期
关键词：
physicochemical properties; sweet potato; blanching;
D O I：
10.1002/star.200390053
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of blanching on physicochemical properties of flours and starches prepared from two varieties of sweet potatoes (Mun-Kai and Negro) were studied and compared. The pasting temperature and peak viscosity of starches, respectively, were 74 and 80 degreesC and 381 and 433 RVU. The pasting temperature (74.0-94.8 degreesC) of flours was greater than that of starch, depending on the variety and blanching process. However, the peak viscosity (ca. 103-120 RVU) of flours was lower than that of the corresponding starches. Partial gelatinization of starch granules was observed as a result of a 1-min blanching. Composition of starch and flour was found to affect swelling power and solubility. The starch content of starches, flours from unblanched sweet potato and flours from 1-min blanched sweet potatoes were 97; 66.3 and 74.9; as well as 36.6 and 40.4%, respectively. Amylose content of flours and starches varied from 17.2-20.8%.
引用
收藏
页码：258 / 264
页数：7
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