Effects of low‐temperature blanching on tissue firmness and cell wall strengthening during sweet potato flour processing

He, Jiwen; Cheng, Li; Gu, Zhengbiao; Yan, Hong; Li, Zhaofeng

doi:10.1111/ijfs.12437

Cited by 16 publications

(9 citation statements)

References 35 publications

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“…Sweetpotato cells can be strengthened by cross‐linking between pectin and calcium ion (LaBelle ). He and others () reported that the blanching treatment of sweetpotato at 60 °C increased the pectin methylesterase (PME) activity and decreased leaked starch content from 12.83% to 7.28%. Therefore, it is possible that NC13‐1012 and NC13‐487 had low PME activities or low levels of calcium ion resulting in greater starch reduction.…”

Section: Resultsmentioning

confidence: 99%

Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries

Sato

Trương

Johanningsmeier

et al. 2017

Journal of Food Science

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Sweetpotato French fries (SPFF) are growing in popularity, however limited information is available on SPFF textural properties in relation to chemical composition. This study investigated the relationship between chemical components of different sweetpotato varieties and textural characteristics of SPFF. Sixteen sweetpotato genotypes were evaluated for (1) chemical constituents; (2) instrumental and sensory textural properties of SPFF; and (3) the relationship between chemical components, instrumental measurements, and sensory attributes. Dry matter (DM), alcohol-insoluble solids (AIS), starch, sugar, and oil content, and also α-and β-amylase activities were quantified in raw sweetpotatoes and SPFF. Peak force and overall hardness describing instrumental textural properties of SPFF were measured using a texture analyzer. Descriptive sensory analysis was conducted and 10 attributes were evaluated by a trained panel. Results showed that DM, AIS, and starch content in raw sweetpotatoes were significantly correlated (P < 0.05) with instrumental peak force and overall hardness (r = 0.41 to 0.68), and with sensory surface roughness, hardness, fracturability, and crispness (r = 0.63 to 0.90). Total sugar content in raw sweetpotatoes was positively correlated with sensory smoothness and moistness (r = 0.77), and negatively correlated with instrumental peak force and overall hardness (r = -0.62 to -0.69). Instrumental measurements were positively correlated with sensory attributes of hardness, fracturability, and crispness (r = 0.68 to 0.96) and negatively correlated with oiliness, smoothness, moistness, and cohesiveness (r = -0.61 to -0.91). Therefore, DM, AIS, starch, and total sugar contents and instrumental measurements could be used as indicators to evaluate sweetpotato genotypes for SPFF processing.

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Section: Resultsmentioning

confidence: 99%

Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries

Sato

Trương

Johanningsmeier

et al. 2017

Journal of Food Science

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“…Hongbété et al, 2011 noted that it is likely that mealiness is associated to pectins in cassava. A recent study on sweet potato indicated that two enzymes: pectin methylesterase (PME) (that catalyses deesterification of pectin into pectate and methanol) and amylase (starch degrading enzyme) played an important role in firmness: a low temperature blanching preserved some PME activity and increased the firmness of the gel and decreased free starch rate (He et al, 2014). PME and cellulase appeared to play an important role in the softening of cassava roots during fermentation and PME and -amylase production were shown to increase during fufu fermentation.…”

Section: Starch Dry Matter and Influence On Texturementioning

confidence: 99%

“…(Oyewole and Odunfa, 1992). PME is an interesting enzyme because it can have two opposite effects: one is a contribution to the firmness of the cell wall (He et al, 2014) by producing unesterified carboxyl groups that interact with calcium ions forming a pectate gel and the other is to contribute to cell wall softening (Oyewole and Odunfa, 1992) by releasing a proton that may induce activity of cell wall hydrolases.…”

Section: Starch Dry Matter and Influence On Texturementioning

confidence: 99%

Cassava traits and end-user preference: Relating traits to consumer liking, sensory perception, and genetics

Bechoff

Tomlins

Fliedel

et al. 2017

Critical Reviews in Food Science and Nutrition

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The International Center for Tropical Agriculture (CIAT) believes that open access contributes to its mission of reducing hunger and poverty, and improving human nutrition in the tropics through research aimed at increasing the eco-efficiency of agriculture.CIAT is committed to creating and sharing knowledge and information openly and globally. We do this through collaborative research as well as through the open sharing of our data, tools, and publications. Citation:Bechoff, Aurélie; Tomlins, Keith; Fliedel, Geneviève; Becerra Lopez-Lavalle, Luis Augusto; Westby, Andrew; Hershey, Clair; Dufour, Dominique. 2016. Cassava traits and end-user preference: relating traits to consumer liking, sensory perception, and genetics. Critical Reviews in Food Science and Nutrition. DOI: 10.1080DOI: 10. /10408398.2016 formed during processing such as organic acids gave fermented cassava products an acidic taste that was appreciated but the fermented smell was not always liked. Anti-nutritional compounds such as cyanogenic glucosides were mostly related to bitter taste. Post-harvest Physiological Deterioration (PPD) affected the overall sensory characteristics and acceptability. Genes responsible for some of these traits were also investigated. Diversity in cassava food products can provide a challenge to identifying acceptance criteria. Socio-economic factors such as gender may also be critical. This review leads to questions in relation to the adaptation of cassava breeding to meet consumer needs and preference in order to maximise income, health and food security.

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“…They are used for human consumption, animal feed and for some industrial purposes as a raw material for starch, ethanol and lactic acid production (He et al . ; Pagana et al . ; Soison et al .…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Shrinkage Effect on the Modeling Kinetics of Osmotic Dehydration of Sweet Potato (Ipomoea batatas (L.))

Junqueira

Corrêa

Mendonça

2016

Journal of Food Processing and Preservation

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The kinetics of water loss (WL), solid gain (SG) and water activity (a w ) of the osmotic dehydration of sweet potato (Ipomoea batatas (L.)) slices were investigated. Three osmotic solutions, sucrose, sorbitol and fructose, were used with two different water activities, 0.900 and 0.940. The diffusivities of both water and solute were evaluated by using Crank's analytical solution to Fick's second law and according to the models of Azuara and Barbosa J unior et al. The shrinkage effect was considered to estimate the water and solid diffusion. A lower a w of the osmotic solutions resulted in higher mass transfer parameters (WL and SG) and a lower a w of the product. Sorbitol promoted higher WL and sorbitol and fructose, higher SG. The shrinkage was directly proportional to moisture reduction. Among the tested mathematical models, the Barbosa J unior et al. presented the best fit. The shrinkage resulted in lower water and solid diffusivity values. PRACTICAL APPLICATIONSBrazil is the largest producer of sweet potatoes (Ipomoea batatas (L.)) in Latin America. This root is considered as the fifth most important crop in developing countries. Like most vegetables, its shelf life is short and its storage is difficult. Therefore, improved techniques for conservation are welcome. Osmotic dehydration is a pretreatment process that provides partial water removal from a food product, with low energy consumption. In the literature, there are few studies on osmotic dehydration with nonionic agents and considering the shrinkage that occurs during the process in sweet potatoes. This study investigates the effects of different osmotic agents and water activities of osmotic solutions on the drying kinetics and effective diffusivities. The mathematical models provide information about the processes. Three different empirical models were employed and one approach investigates the shrinkage that occurs during the process.

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Effects of low‐temperature blanching on tissue firmness and cell wall strengthening during sweet potato flour processing

Cited by 16 publications

References 35 publications

Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries

Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries

Cassava traits and end-user preference: Relating traits to consumer liking, sensory perception, and genetics

Evaluation of the Shrinkage Effect on the Modeling Kinetics of Osmotic Dehydration of Sweet Potato (Ipomoea batatas (L.))

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