Functional and pasting properties of yellow maize–soya bean–pumpkin composite flours and acceptability study on their breakfast cereals

Asaam, Esumaba Serwa; Adubofuor, Joseph; Amoah, Isaac; Apeku, Osborn-Jnr Doetser

doi:10.1080/23311932.2018.1501932

Cited by 19 publications

(19 citation statements)

References 31 publications

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“…[5] A low breakdown value of the samples suggests the stability of starches under hot conditions. [24,36] Thereby indicating its paste stability. [25] A high breakdown viscosity value indicates a lower ability of the sample to withstand heating and shear stress during cooking.…”

Section: Oil Absorption Capacitymentioning

confidence: 96%

“…[12] Also, offers better packaging advantage since more flour can be kept in a given space. [36] The result found recommend that the steam and chemically modified flour can be used in the infant food formulations and food systems such as confectioneries, as well as in pharmaceuticals industry as a drug binder and disintegrant, whereas the unmodified flours can find use in food applications requiring high energy value.…”

Section: Bulk Densitymentioning

confidence: 97%

“…Peak time reflects the total amount of time flours take to reach their respective peak viscosity. [36,45] For sweet potato flour, the values for peak time have been reported to be between 3.3 to 9.76 minutes. [5,10,22,23,32] The blanched samples had the highest peak time, regardless of the variety (Table 3).…”

Section: Oil Absorption Capacitymentioning

confidence: 99%

“…[26] The ability to paste to withstand heating and shear stress is an important factor for many processes especially those requiring stable paste. [49] Setback viscosity is an index of retrogradation tendency of a paste prepared from a flour [32,36,50] and its value is related to the amylose content and retrogradation of starch. [6,20] Setback viscosity that ranged from 62 to 865 cP is reported by Nabubuya et al [22] for the flours of the sweet potato from different varieties.…”

Section: Oil Absorption Capacitymentioning

confidence: 99%

“…High trough values may represent low cooking losses and the superior eating quality. [36] Avula [48] reported that the native sweet potato flour has shown a very high peak for hot paste viscosity and increased rapidly with increase in temperature, it decreased during the holding period. Such flours used as thickeners.…”

Section: Oil Absorption Capacitymentioning

confidence: 99%

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Functional properties of sweet potato flour and its role in product development: a review

Dereje

Girma

Mamo

et al. 2020

International Journal of Food Properties

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Producing food products from sweet potato flour are very feasible in worldwide due to wide availability, natural color, high-energy, low-protein, good biological activity in the human diet and low cost, as a result, become a key ingredient for the production of new products in the current global habitation. Sweet potato flours can be used for imparting desired properties, nutritional value, antioxidants, and natural color to processed foods and also used as thickeners and gelling agents. However, the paucity of information regarding the functional properties of the sweet potato flour greatly limits its exploitation. This review attempts at gathering data available on the functional properties of sweet potato flour, highlighting their unique properties and potential field of applications. A significant variation was observed in functional properties upon the variety and some processing methods. Also, the differences in the size of the granules and the various contents of starch, protein and amylose influenced functional characteristics such as viscosity, pasting temperature, gelatinization temperature, swelling power and solubility. The modified flours using steam and blanching are useful in food preparations to reduce paste thickness in food products such as confectioneries, as well as in pharmaceuticals industry as a drug binder and disintegrant as they exhibited high bulk density. Low-paste viscosity of the acetylated flour makes these flour to be used in formulations that require a high volume of solids. As thickening agents, enzymes modified that have high viscosity paste are good. The use of modified flours in food products would guarantee a suitable amount of digestible starch. This information can also be used to design protocols for the food processing industry, aiming at consumer's needs, such as diabetics and obese people who may benefit from low digestibility of starch. The range of characters and food developments observed makes the sweet potato flour amenable to different applications in food industries based on their properties. An awareness of their potential uses can help in large-scale cultivation of these crops and the production of flour from them.

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Section: Oil Absorption Capacitymentioning

confidence: 96%

Section: Bulk Densitymentioning

confidence: 97%