Journal of Food and Nutrition Sciences

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Physico Chemical, Antioxidant and Pasting Properties of Pre-heated Purple Sweet Potato Flour

Received: 24 February 2017    Accepted: 17 April 2017    Published: 03 June 2017
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Abstract

Purple sweet potatoes contain anthocyanins which could function as a natural food colorant, and an antioxidant. One of the problems in handling the fresh roots is their susceptibility during storage, and to extend their uses, fresh purple sweet potato could be processed into flour. However, during flouring process, the properties of the purple sweet potato may undergo some changes such as partial gelatinization of the starch and discolorization. Therefore, the purpose of this study was to investigate the effect of pre-heating treatment during flouring process on degree of gelatinization, the anthocyanin content, the antioxidant activity and the total phenolic content of heat treated purple sweet potato flour. Other objectives were to observed the changes in the starch properties such as rheological properties, granular appearance of the heat treated- purple sweet potato flour. Pre-heating treatment of purple sweet potato flour was prepared by heating grated purple sweet potato in a single rotary drum cooker at 90°C for 15, 30, 45, 60 and 75 min, followed by drying in a cabinet dryer at 60°C for 8 h. The results showed the longer pre-heating time at 90°C had caused increase in the degree of gelatinization, increase in total phenolic and anthocyanin retention. In addition, differences in gelatinization temperature, maximum viscosity, paste stability and retrogradation, and differences in scanning electron microscope (SEM) of granular appearance were also observed. The overall results indicated that pre-heating treatment can be used for modifying the physical, chemical and rheological properties to suit various applications and preserving functional properties of purple sweet potato flour.

DOI 10.11648/j.jfns.20170504.11
Published in Journal of Food and Nutrition Sciences (Volume 5, Issue 4, July 2017)
Page(s) 140-146
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Anthocyanin, Antioxidant, Phenolic, Pre-heating Treatment, Purple Sweet Potato Flour, SEM

References
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Author Information
  • Department of Agriculture Product Technology, Faculty of Agriculture, University of Lampung, Bandar Lampung, Indonesia

  • Department of Agriculture Product Technology, Faculty of Agriculture, University of Lampung, Bandar Lampung, Indonesia

  • Department of Agriculture Product Technology, Faculty of Agriculture, University of Lampung, Bandar Lampung, Indonesia

  • Department of Agriculture Product Technology, Faculty of Agriculture, University of Lampung, Bandar Lampung, Indonesia

  • Polytechnic Negeri Lampung, Bandar Lampung, Indonesia

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  • APA Style

    Siti Nurdjanah, Neti Yuliana, Sussi Astuti, Jeri Hernanto, Zukryandry Zukryandry. (2017). Physico Chemical, Antioxidant and Pasting Properties of Pre-heated Purple Sweet Potato Flour. Journal of Food and Nutrition Sciences, 5(4), 140-146. https://doi.org/10.11648/j.jfns.20170504.11

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    ACS Style

    Siti Nurdjanah; Neti Yuliana; Sussi Astuti; Jeri Hernanto; Zukryandry Zukryandry. Physico Chemical, Antioxidant and Pasting Properties of Pre-heated Purple Sweet Potato Flour. J. Food Nutr. Sci. 2017, 5(4), 140-146. doi: 10.11648/j.jfns.20170504.11

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    AMA Style

    Siti Nurdjanah, Neti Yuliana, Sussi Astuti, Jeri Hernanto, Zukryandry Zukryandry. Physico Chemical, Antioxidant and Pasting Properties of Pre-heated Purple Sweet Potato Flour. J Food Nutr Sci. 2017;5(4):140-146. doi: 10.11648/j.jfns.20170504.11

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  • @article{10.11648/j.jfns.20170504.11,
      author = {Siti Nurdjanah and Neti Yuliana and Sussi Astuti and Jeri Hernanto and Zukryandry Zukryandry},
      title = {Physico Chemical, Antioxidant and Pasting Properties of Pre-heated Purple Sweet Potato Flour},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {5},
      number = {4},
      pages = {140-146},
      doi = {10.11648/j.jfns.20170504.11},
      url = {https://doi.org/10.11648/j.jfns.20170504.11},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.jfns.20170504.11},
      abstract = {Purple sweet potatoes contain anthocyanins which could function as a natural food colorant, and an antioxidant. One of the problems in handling the fresh roots is their susceptibility during storage, and to extend their uses, fresh purple sweet potato could be processed into flour. However, during flouring process, the properties of the purple sweet potato may undergo some changes such as partial gelatinization of the starch and discolorization. Therefore, the purpose of this study was to investigate the effect of pre-heating treatment during flouring process on degree of gelatinization, the anthocyanin content, the antioxidant activity and the total phenolic content of heat treated purple sweet potato flour. Other objectives were to observed the changes in the starch properties such as rheological properties, granular appearance of the heat treated- purple sweet potato flour. Pre-heating treatment of purple sweet potato flour was prepared by heating grated purple sweet potato in a single rotary drum cooker at 90°C for 15, 30, 45, 60 and 75 min, followed by drying in a cabinet dryer at 60°C for 8 h. The results showed the longer pre-heating time at 90°C had caused increase in the degree of gelatinization, increase in total phenolic and anthocyanin retention. In addition, differences in gelatinization temperature, maximum viscosity, paste stability and retrogradation, and differences in scanning electron microscope (SEM) of granular appearance were also observed. The overall results indicated that pre-heating treatment can be used for modifying the physical, chemical and rheological properties to suit various applications and preserving functional properties of purple sweet potato flour.},
     year = {2017}
    }
    

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  • TY  - JOUR
    T1  - Physico Chemical, Antioxidant and Pasting Properties of Pre-heated Purple Sweet Potato Flour
    AU  - Siti Nurdjanah
    AU  - Neti Yuliana
    AU  - Sussi Astuti
    AU  - Jeri Hernanto
    AU  - Zukryandry Zukryandry
    Y1  - 2017/06/03
    PY  - 2017
    N1  - https://doi.org/10.11648/j.jfns.20170504.11
    DO  - 10.11648/j.jfns.20170504.11
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 140
    EP  - 146
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20170504.11
    AB  - Purple sweet potatoes contain anthocyanins which could function as a natural food colorant, and an antioxidant. One of the problems in handling the fresh roots is their susceptibility during storage, and to extend their uses, fresh purple sweet potato could be processed into flour. However, during flouring process, the properties of the purple sweet potato may undergo some changes such as partial gelatinization of the starch and discolorization. Therefore, the purpose of this study was to investigate the effect of pre-heating treatment during flouring process on degree of gelatinization, the anthocyanin content, the antioxidant activity and the total phenolic content of heat treated purple sweet potato flour. Other objectives were to observed the changes in the starch properties such as rheological properties, granular appearance of the heat treated- purple sweet potato flour. Pre-heating treatment of purple sweet potato flour was prepared by heating grated purple sweet potato in a single rotary drum cooker at 90°C for 15, 30, 45, 60 and 75 min, followed by drying in a cabinet dryer at 60°C for 8 h. The results showed the longer pre-heating time at 90°C had caused increase in the degree of gelatinization, increase in total phenolic and anthocyanin retention. In addition, differences in gelatinization temperature, maximum viscosity, paste stability and retrogradation, and differences in scanning electron microscope (SEM) of granular appearance were also observed. The overall results indicated that pre-heating treatment can be used for modifying the physical, chemical and rheological properties to suit various applications and preserving functional properties of purple sweet potato flour.
    VL  - 5
    IS  - 4
    ER  - 

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