Thai Purple Sweet Potato Flours: Characteristic and Application on Puffed Starch-Based Snacks

Abstract

Characteristics and properties of 4 Thai purple sweet potato flours, Maejo 343, Phichit 65-3, Phichit 290-9 and Torperk were determined in terms of native and pre-gelatinized flours. Color, physicochemical properties and antioxidant activity of native and pre-gelatinized flours depend on their varieties. All native flours showed low redness (a*) and blueness (-b*) values but high pasting properties. Pre-gelatinized flours had a unique purple color and high antioxidant activity. Flours produced by Phichit 65-3 showed a deep intense purple color, high anthocyanins and good antioxidant activity. Both native and pre-gelatinized Phichit 65-3 flours were used as the main raw materials of air-puffed pre-gelatinized flours with different ratios at 10%, 30% and 50%. Increasing the content of pre-gelatinized flours improved color, expansion and antioxidant activity of snacks. Low hardness (9.55-11.65 kg) was presented in all snacks prepared from sweet potato flours. Purple sweet potato snacks prepared from 50% pre-gelatinized flour had good appearance, light texture, high anthocyanins and high antioxidant activity. Results showed that Thai purple sweet potato flours can be used to produce healthy snacks with improved appearance and texture. They also have potential as sources of natural colorants and antioxidants in food products.

Production and Physical and Physicochemical Characterization Powder in Natura and Freeze-Dried of Moringa Seeds

“…Similar results from this work on density were reported by Medeiros and Lannes (2010) when verified the physical properties of substitutes of cocoa in powder obtaining values of density varying between 0.49 and 0.69 g mL -1 . Phomkaivon et al (2018) when evaluating the flour of purple sweet potato obtained values of bulk density between 0.276 and 0.389 g cm -3 . Similar results for compacted density were reported by Lavoyer (2012) when studying the powder obtained from coconut, with values between 0.58 and 0.62 g mL -1 .…”

Study of the drying process of the purple-fleshed sweet potato (Ipomoea batatas (L.) Lam) in spouted bed

“…When studying native flours of four PFSP varieties, Phomkaivon et al (2018) found significantly varied values, from L*, a*, and b*. In comparison with the flour in this study, the native flours of the four varieties showed lower values of a* (7.51, 11.66, 4.28, and 4.84) and b* (4.94, 1.58, 10.90, and 12.5) and higher L* (75.44, 66.85, 79.04, and 76.41), being lighter and less red flours.…”

“…Its use is already a reality. For example, it has already been incorporated into boiled pork sausage (Jin et al (2012), bread (Cui & Zhu, 2022;Mariano & Arruda, 2016), snacks (Phomkaivon et al, 2018), and noodles (Nurdjanah et al, 2022).…”

Developing a nutritious soup product using purple sweet potatoes supplemented with composite of vegetables and freezed-dried chicken

“…These foods are rich providers of carbs, protein, vitamins, minerals, fiber, and phytochemicals (Borges-Martínez et al, 2022;Kim et al, 2012;Zhang et al, 2022). The sweet potatoes deep purple color is due to the accumulation of anthocyanins which are capable of delivering a variety of biological functions, including free radical scavenging and anti-cancer properties (Phomkaivon et al, 2018). Some of the combined vegetables have many specific bioactive compounds, such as carotenoids and polyphenols have many biological properties, including antioxidant activity, anti-aging, anti-inflammatory, anti-viral, anti-bacterial, and anti-cancer (Li et al, 2016;Xu et al, 2017).…”