Effect of bleaching and variety on the physico-chemical, functional and rheological properties of three new Irish potatoes (Cipira, Pamela and Dosa) flours grown in the locality of Dschang (West region of Cameroon)

Klang, Julie Mathilde; Tene, Stephano Tambo; Kalamo, Leonie Gaytane Nguemguo; Boungo, Gires Teboukeu; Houketchang, Serge Cyrille Ndomou; Foffe, Hermann Arantes Kohole; Womeni, Hilaire Macaire

doi:10.1016/j.heliyon.2019.e02982

Cited by 25 publications

(17 citation statements)

References 44 publications

(62 reference statements)

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“…Klang et al. (2019) studied the reducing sugar content of different varieties of potatoes, and the results showed that the reducing sugar content of different varieties of potatoes was about 0.40% to 2.54%, which is basically consistent with the reducing sugar content of the control group in this experiment. Potatoes are rich in protein, which accounts for about 3% to 6% of dry weight, and studies have shown that the protein of potato is better than that of most plants and grains (Zeng et al.,2013).…”

Section: Resultssupporting

confidence: 82%

Effects of electrohydrodynamic drying and prefreezing pretreatment on physicochemical and functional properties of potato flours

Yang

Bai

Zhao

et al. 2021

J. Food Process. Preserv.

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In this paper, the effects of electrohydrodynamic drying and different pretreatments such as prefreezing (washing, prefreezing at −20℃ for 24 hr, thawing, slicing, color care, and drying) and precooking (washing, slicing, color care, precooking, and drying) on the physicochemical and functional properties of potato flours were evaluated and compared with a control sample (washing, slicing, color care, and drying), using standard methods. The results revealed that in the early stage of electrohydrodynamic drying, the drying rate of potatoes gradually increased with the increase of voltage. And the oil absorption index and water solubility index of the potato flours prepared by 20‐KV drying voltage were greater than other voltages as a whole. Compared with the control group and precooking treatment, the drying time of prefreezing potatoes reduced by 1–2 hr. The characteristics of potato flours prepared by prefreezing treatment were higher than that of the control group and precooking treatment, such as amylose content, water absorption index, swelling power, and viscosity. The study showed that pretreating potato tuber using prefreezing prior to electrohydrodynamic drying gave the best quality potato flour compared to the control sample. Practical applications Precooking is the main pretreatment method for preparing potato flour. After precooking, the potato flour has been partially gelatinized, and the gelatinized potato flour is difficult to meet the processing requirements. Electrodynamic drying is a new type of nonheat treatment drying method, which can avoid the deterioration of the quality of potato dehydrated products caused by high temperature. And the prefreezing treatment has not been applied in the production of potato flour. Electrohydrodynamic drying combined with prefreezing treatment may help to change the functional properties of potato flours and expand the diversity of potato flours. This drying mode will provide a useful reference for the drying research of other materials.

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Section: Resultssupporting

confidence: 82%

Effects of electrohydrodynamic drying and prefreezing pretreatment on physicochemical and functional properties of potato flours

Yang

Bai

Zhao

et al. 2021

J. Food Process. Preserv.

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“…In temperature 60°C and the soaking hydrogen-rich water, the bonds stabilizing the semi-crystalline structure of the starch break and replaced by water molecules, causing the granules to swell. The high-value swelling power related to high pH (Klang, et al, 2019). Swelling power potato flour modified was higher than control (4.2 g/g).…”

Section: Results and Discussion Swelling Powermentioning

confidence: 88%

“…Reducing sugar are compounds with OH groups on their surfaces. These polar groups can form hydrogen bonds with water and retain them (Klang, et al, 2019). Total sugar is all sugar in the flour, not only The immersion time affects the total sugar content ( Figure 6) and reducing sugar ( Figure 7).…”

Section: Total Sugar and Reducing Sugarmentioning

confidence: 99%

Modification blanching process of potato flour using hydrogen rich water

Budiarti

Shitophyta

Okvitarini

et al. 2020

Reaktor

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The chemical composition of potatoes includes carbohydrates, protein, fiber, vitamins, and minerals. The composition of vitamins and minerals in potatoes is higher than wheat flour. Brownish color in potato flour has reduced consumer's interest, so it needs to be modified to improve the color and physicochemical properties of flour. Researchers are trying to modify the blanching process using hydrogen-rich water. Because hydrogen-rich water has antioxidants that can prevent the browning process (oxidation) potato flour, cheaper, safer, and healthier than chemical compounds. The purpose of this study was to optimize the blanching process for potato flour modification. Variation of the process used is soaking time at 30, 45, 60, 75, and 90 minutes. The optimal results of water content, ash content, reducing sugar content, protein, color, and swelling power were obtained at 75 minutes are 6.7%, 2.68%, 0.26%, 7.1%, 81.17, and 7 g/g. The quality of the modified potato flour met the physicochemical parameters of the flour according to the SNI standard for flour, except ash content. The quality of potato flour produced almost equals as the quality of wheat flour, so it needs to be considered as a substitute for wheat flour and is friendly for diabetics.Keywords: potatoes, modified flour, physicochemical properties, wheat

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“…The blanched tubers underwent the same process as described above. The flours obtained were packaged in polyethylene bags and stored in a desiccator to limit moisture exchange before its use for analysis [14].…”

Section: Production Of Blanched and Unblanched Irish Potato Floursmentioning

confidence: 99%

“…For this purpose, several treatments are applied, including bleaching [12]. Nevertheless, although effective, the water blanching process results in profound changes in the texture, organoleptic, chemical and even functional properties of the food [13,14]. In view of the above, it can be seen that these authors were interested in studying the nutritional value of Irish potato and neglecting the effect of bleaching on the nutritional value of irish potatoes flours and the use of these flours in combination with amylase sources (germinated maize flours) to improve the energy density of gruels.…”

Section: Introductionmentioning

confidence: 99%

Effect of Blanching, Varietal Difference of Irish Potato Flour and Sprouted Maize Flour on Energy Density of Gruels of Three Irish Potatoes Varieties (Cipira, Pamela and Dosa) in Dschang, West-Cameroon: Optimization Using Response Surface Methodology (RSM)

Kalamo

Tene

Klang

2020

AFSJ

Self Cite

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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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Effect of bleaching and variety on the physico-chemical, functional and rheological properties of three new Irish potatoes (Cipira, Pamela and Dosa) flours grown in the locality of Dschang (West region of Cameroon)

Cited by 25 publications

References 44 publications

Effects of electrohydrodynamic drying and prefreezing pretreatment on physicochemical and functional properties of potato flours

Effects of electrohydrodynamic drying and prefreezing pretreatment on physicochemical and functional properties of potato flours

Modification blanching process of potato flour using hydrogen rich water

Effect of Blanching, Varietal Difference of Irish Potato Flour and Sprouted Maize Flour on Energy Density of Gruels of Three Irish Potatoes Varieties (Cipira, Pamela and Dosa) in Dschang, West-Cameroon: Optimization Using Response Surface Methodology (RSM)

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