The aim of this study was to evaluate the effect of drying
temperature
and grinding pattern on physicochemical, hydration, thermal, and pasting
properties of orange sweet potato flour (OSPF) and to define its potential
application in functional food products. Air convection drying temperatures
(50 and 80 °C) and grinding patterns (shear and consecutive shear–impact)
were evaluated. Hydration and pasting properties were influenced by
the two factors and their interaction. Particle size and damaged starch
content are significantly related to technological properties. The
results indicated that drying at 80 °C and consecutive shear–impact
grinding can produce thickening flours, while drying at 50 or 80 °C
and shear grinding can produce flours with water retention suitable
for gluten-free bread-type products with good antioxidant capacity.
Additional knowledge provided by these findings is the importance
of the combination of drying temperature and grinding pattern in the
technological properties of OSPF.
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