Solanum tuberosum L., commonly known as potatoes, comes as the fourth major staple crop after wheat, rice, and corn, and it is classified as both a grain and a vegetable. Potato flour produced from potato tuber is rich in starch, potassium, dietary fibers, and polyphenols, but is short of fat (Ahmed et al., 2018). The potato flour comprises 55.98%-72.71% starch, 5.46% amylopectin, and 10.32% protein, high content of essential amino acids, especially lysine, threonine, and tryptophan (Bao et al., 2021). A high content of lysine is very attractive for the production of staple food, because it makes up for the defects of rice and wheat in the production of staple food.
Potato flour has poor processing performance because of gluten free status. The study investigates the effect of the addition of inulin and β‐glucan on the process qualities of ultrasonic modified potato flour. Inulin or β‐glucan was added respectively in five amounts of 0.1% – 0.5% according to a step of 0.1%. The doughs with inulin or β‐glucan were more compact and had a more uniform micromorphology. The thermal properties and the water‐holding capacity were all significantly increased particularly at the adding amount of 0.3%. The FTIR spectra showed that inulin and β‐glucan were associated with potato flour through hydrogen bonds, which maintained the stability of the structure, and did not differ either between the two types of polysaccharides, or the amount of inulin and β‐glucan added. This study provides some theoretical stepstones to improve the processing quality of potato flour by mitigating the disadvantages attributable to being gluten free.
Novelty impact statement
The present investigation revealed that the addition of inulin or β‐glucan following ultrasonic treatment can overcome the disadvantages associated with the loose structure of potato flour caused by a lack of gluten protein, beneficial for either actual or potential use for gluten free food development. The study demonstrated that both inulin and β‐glucan can improve the processing quality of ultrasonicated potato flour especially with the amount of 0.3% of inulin or β‐glucan by mitigating the disadvantages attributable to the lack of gluten.
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