Enzymatic browning, which usually occurs during irish potato tuber processing, causes deterioration in the nutritional, functional, physical and acceptability quality of the products derived from this matrix. To fight against this phenomenon, several treatment methods have been developed, such as bleaching. This led us to investigate the effect of bleaching on the physico-chemical, functional and rheological properties of three irish potato varieties. To achieve our objective, blanched and unbleached irish potatoes flours of three varieties (Cipira, Dosa and Pamela) were produced. The physico-chemical, functional and rheological aspects of the flours were then studied according to standard and developped methods. It appears from this study that treatment and variety significantly influenced (P < 0.05) the nutritional composition of irish potatoes flours. The physical properties with the exception of titratable acidity were affected (P < 0.05) by the treatment and the varieties. Analysis of the functional properties revealed that unbleached flours had a higher swelling rate and water retention capacity than bleached flours. Rheological properties, such as final viscosity, are influenced by the treatment and variety. The main component analysis showed that bleaching affects the properties of the varieties Pamela and Cipira. In view of all this, we can therefore highlight the applicability of each of the flours in a specific industrial field.
Child malnutrition is a problem that usually occurs from the age of weaning. It is mostly manifested in the form of protein-energy malnutrition and mainly affects many infants in developing countries. This study is aimed at improved the energy density of gruels made from Irish potato flours by using the response surface methodology. To achieve this, blanched and unblanched Irish potato flours of three varieties (Cipira, Dosa and Pamela) were produced. The flours were then chemically and physically characterized. The response surface methodology using the Doelhert plan was carried out to study the effect of blanching on the energy density of gruels of the three Irish potato varieties with dry matter and optimized germinated corn flour concentration (Kassaï variety) as factors. As such that the blanching, variety and interactive effect of the blanching and variety significantly influence (p<0.05; 0.01; 0.001) the proximate chemical composition of all flours. The combination of optimized germinated corn flour at concentrations ranging from 3.10 to 5.76 g with Irish potato flour at concentrations between 14.50-25.45 g of dry matter has resulted in gruels with flow velocities between 100 and 160 mm/30s. The activity of germinated flour was influenced by blanching, which reduced its activity in the Dosa and Pamela varieties but increased in the case of Cipira. The use of optimized germinated corn flour during the preparation of the Irish potato gruels resulted in an increase of the energy density between 3.4 and 6.02. The correlation matrix shows that the fluidizing capacity of optimized germinated corn flour is significantly (p<0.05; 0.01) influenced by carbohydrates, ash and fibers. In view of all the above, the appropriate combination of optimized germinated corn flour and the various Irish potato flours would alleviate the problem of protein energy malnutrition.
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