Abstract:Offering new products obtained from potatoes is a market opportunity which may increase and motivate the consumption of this tuber. It also can contribute for waste reduction and ensure market for growers. Thus, we aimed to produce potato flour and to evaluate the effect of blanching on the physiochemical characteristics of this product after 3-month storage at room temperature. Potatoes cultivar Agata were used to make unblanched and blanched flour, through thermal treatment at 97°C for 5 min. The unblanched … Show more
“…This implies that thermal treatment might modify the physicochemical properties of the tuber starch and might alter its water holding capacity as compared to flour of the raw sample. Our result in this study was relatively higher than the MC of raw (3.25%) and blanched (4.48%) potato flours (Nascimento & Canteri, 2018). An increase in MC after boiling was in agreement with that observed in Dioscorea dumetorum flour as indicated in Ezeocha, Ojimelukwe, and Onwuka (2012).…”
Section: Resultscontrasting
confidence: 63%
“…(4) Cp = 4.180 Xw + 1.711 Xp + 1.929 Xf + 1.547 Xc + 0.908 Xa water holding capacity as compared to flour of the raw sample. Our result in this study was relatively higher than the MC of raw (3.25%) and blanched (4.48%) potato flours (Nascimento & Canteri, 2018).…”
Section: Moisture Content (Mc)contrasting
confidence: 60%
“…Nevertheless, it is higher than the MC of sweet potato and potato tubers flours that were 7.07 and 3.25 g/100 g, respectively (Aprianita et al, 2009;Nascimento & Canteri, 2018); and it is in close agreement to yam flour (10.51%) as reported in Aprianita et al (2009). The MC of blanched anchote flour (8.89 g/100 g) was comparable with that of blanched yellow sweet potato flour (8.72 g/100 g) (Nogueira, Sehn, Rebellato, & Coutinho, 2018), but higher than blanched potato flour (4.48 g/100 g) (Nascimento & Canteri, 2018). Results in this work indicate that the MC content of the flours from all the test combinations is lower than the recommended moisture content (12%-13%) for excellent storage stability of flours (Chukwu & Abdullahi, 2015).…”
Section: Moisture Content (Mc)supporting
confidence: 55%
“…The total utilizable carbohydrate content of the samples was determined by difference (Nascimento & Canteri, 2018). …”
Section: Methodsmentioning
confidence: 99%
“…The total utilizable carbohydrate content of the samples was determined by difference (Nascimento & Canteri, 2018).…”
This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
“…This implies that thermal treatment might modify the physicochemical properties of the tuber starch and might alter its water holding capacity as compared to flour of the raw sample. Our result in this study was relatively higher than the MC of raw (3.25%) and blanched (4.48%) potato flours (Nascimento & Canteri, 2018). An increase in MC after boiling was in agreement with that observed in Dioscorea dumetorum flour as indicated in Ezeocha, Ojimelukwe, and Onwuka (2012).…”
Section: Resultscontrasting
confidence: 63%
“…(4) Cp = 4.180 Xw + 1.711 Xp + 1.929 Xf + 1.547 Xc + 0.908 Xa water holding capacity as compared to flour of the raw sample. Our result in this study was relatively higher than the MC of raw (3.25%) and blanched (4.48%) potato flours (Nascimento & Canteri, 2018).…”
Section: Moisture Content (Mc)contrasting
confidence: 60%
“…Nevertheless, it is higher than the MC of sweet potato and potato tubers flours that were 7.07 and 3.25 g/100 g, respectively (Aprianita et al, 2009;Nascimento & Canteri, 2018); and it is in close agreement to yam flour (10.51%) as reported in Aprianita et al (2009). The MC of blanched anchote flour (8.89 g/100 g) was comparable with that of blanched yellow sweet potato flour (8.72 g/100 g) (Nogueira, Sehn, Rebellato, & Coutinho, 2018), but higher than blanched potato flour (4.48 g/100 g) (Nascimento & Canteri, 2018). Results in this work indicate that the MC content of the flours from all the test combinations is lower than the recommended moisture content (12%-13%) for excellent storage stability of flours (Chukwu & Abdullahi, 2015).…”
Section: Moisture Content (Mc)supporting
confidence: 55%
“…The total utilizable carbohydrate content of the samples was determined by difference (Nascimento & Canteri, 2018). …”
Section: Methodsmentioning
confidence: 99%
“…The total utilizable carbohydrate content of the samples was determined by difference (Nascimento & Canteri, 2018).…”
This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
Anchote (Coccinia abyssinica (Lam.) Cogn.) is a potentially productive and nutritious starchy tuberous crop indigenous to Ethiopia, but its utilization is restricted to the southwest part of the country.The most common edible part of anchote is its tuber, but its leaf and young fruit are also consumed in some areas (Fekadu, 2011).The total yield of the tuber was reported to be about 15-18 tons/ ha, which is comparable with that of sweet potato and potato (Fekadu, 2014), and usually harvested after 3-5 months of planting
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