Tropical Roots and Tubers: Impact on Environment, Biochemical, Molecular Characterization of Different Varieties of Tropical Roots and Tubers

Chokkappan, Mohan; Prasannakumary, Vidya; Nair, Aswathy G. H.

doi:10.1002/9781118992739.ch3

Cited by 2 publications

(1 citation statement)

References 125 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The sweet potato (Ipomoea batatas L. Lam) is one of the most consumed edible plants in the world (Krochmal-Marczak et al, 2020). It represents the seventh most important food crop in the world (Mohan et al, 2016) and the fifth-most important one in developing countries (Kaur & Sandhu, 2016). Sweet potato (SP) is utilized in various forms in different parts of the world.…”

Section: Introductionmentioning

confidence: 99%

Blanching effect on physicochemical and functional properties of flours processed from peeled and unpeeled white‐fleshed sweet potato Algerian cultivar

Belkacemi

2022

Food Sci. Technol

View full text Add to dashboard Cite

White sweet potato has high potential for flour production whose using in food preparations depends on its functional characteristics which in turn depend on variety, pretreatment methods and processing steps. This study investigated the effect of unpeeling and blanching on the chemical composition and functional properties of flour produced from white fleshed sweet potato Algerian cultivar. Sweet potato tubers were divided into two batches: a manually peeled batch and the unpeeled one, which were trimmed and soaked in water during 15 min. Each batch was then divided into two equal parts: one part was blanched in water at 100 °C for 5 min, the second part remained non-blanched. All samples were dried at 60 °C during 24 hours. The flours were analyzed for proximate composition, polyphenol and tannin content, and functional properties. Flour processed from unpeeling sweet potato exhibited higher (p < 0.001) lipid, starch, fiber, polyphenol and tannin content. Blanching decreased significantly polyphenols about 39% and 30% and tannins about 48% and 63%, respectively in unpeeled and peeled blanched SP-based flours. Finally, combination of both unpeeling and blanching increased water absorption capacity, swelling power, water solubility, emulsifying capacity of sweet potato flour which are interesting as properties in various food products.

show abstract

Section: Introductionmentioning

confidence: 99%