Journal article
Effect of Sieve Particle Size and Blend Proportion on the Quality Properties of Peeled and Unpeeled Orange Fleshed Sweet Potato Composite Flours



Publication Details
Authors:
Hensel, O.; Chikpah, S.; Korese, J.; Sturm, B.
Publication year:
2020
Journal:
Foods
Pages range:
740
Volume number:
9
Issue number:
6
ISSN:
2304-8158

Abstract
Orange fleshed sweet potato (OFSP) has great potentials to improve the nutritional benefits of bakery products when processed into quality flour. This study investigated the effects of sieve particle sizes (250 \textgreekmm and 500 \textgreekmm) and flour blend proportions on the physicochemical, nutritional, functional and pasting properties of peeled and unpeeled OFSP composite flours. Peeled OFSP composite flours had significantly (p {\textless} 0.05) higher crude protein (CP), lightness (L*), oil absorption capacity (OAC) and water solubility (WS) but lower crude fiber (CF), bioactive compounds (except ascorbic acid), water absorption capacity (WAC) and swelling capacity (SC) than the unpeeled OFSP composite flours. The sieve particle size had no significant (p{\textgreater} 0.05) effect on nutritional and pasting properties. However, OFSP-based flours sieved with 500 \textgreekmm mesh particle size had a significantly (p {\textless} 0.05) higher WAC and SC but a lower WS than corresponding 250 \textgreekmm mesh flours. The proportions of flour blends greatly (p {\textless} 0.001) influenced all quality properties of OFSP composite flours. Generally, OFSP composite flours had higher CF, bioactive compounds, WAC, SC and WS, but lower CP, fat, OAC and pasting properties than wheat flour. The quality properties indicated that peeled and unpeeled OFSP flours sieved with a 250 \textgreekmm or 500 \textgreekmm mesh size have great potentials as ingredients in the bakery industry.


Authors/Editors

Last updated on 2020-17-08 at 10:36