Effect of Sieve Particle Size and Blend Proportion on the Quality Properties of Peeled and Unpeeled Orange Fleshed Sweet Potato Composite Flours

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dc.date.accessioned2020-07-03T06:21:09Z
dc.date.available2020-07-03T06:21:09Z
dc.date.issued2020-06-04
dc.description.sponsorshipGefördert durch den Publikationsfonds der Universität Kassel
dc.identifierdoi:10.17170/kobra-202007031399
dc.identifier.urihttp://hdl.handle.net/123456789/11622
dc.language.isoeng
dc.relation.doidoi:10.3390/foods9060740
dc.rightsNamensnennung 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectbioactive compoundseng
dc.subjectcomposite floureng
dc.subjectfunctional propertieseng
dc.subjectorange fleshed sweet potatoeng
dc.subjectsieve particle sizeeng
dc.subject.ddc630
dc.subject.swdBatateger
dc.subject.swdLebensmittelproduktionger
dc.subject.swdLebensmittelqualitätger
dc.subject.swdErhöhungger
dc.subject.swdBioaktive Verbindungenger
dc.subject.swdTeilchengrößeger
dc.titleEffect of Sieve Particle Size and Blend Proportion on the Quality Properties of Peeled and Unpeeled Orange Fleshed Sweet Potato Composite Flourseng
dc.typeAufsatz
dc.type.versionpublishedVersion
dcterms.abstractOrange fleshed sweet potato (OFSP) has great potentials to improve the nutritional benefits of bakery products when processed into quality flour. This study investigated the effects of sieve particle sizes (250 μm and 500 μm) and flour blend proportions on the physicochemical, nutritional, functional and pasting properties of peeled and unpeeled OFSP composite flours. Peeled OFSP composite flours had significantly (p < 0.05) higher crude protein (CP), lightness (L*), oil absorption capacity (OAC) and water solubility (WS) but lower crude fiber (CF), bioactive compounds (except ascorbic acid), water absorption capacity (WAC) and swelling capacity (SC) than the unpeeled OFSP composite flours. The sieve particle size had no significant (p > 0.05) effect on nutritional and pasting properties. However, OFSP-based flours sieved with 500 μm mesh particle size had a significantly (p < 0.05) higher WAC and SC but a lower WS than corresponding 250 μm mesh flours. The proportions of flour blends greatly (p < 0.001) influenced all quality properties of OFSP composite flours. Generally, OFSP composite flours had higher CF, bioactive compounds, WAC, SC and WS, but lower CP, fat, OAC and pasting properties than wheat flour. The quality properties indicated that peeled and unpeeled OFSP flours sieved with a 250 μm or 500 μm mesh size have great potentials as ingredients in the bakery industry.eng
dcterms.accessRightsopen access
dcterms.creatorChikpah, Solomon Kofi
dcterms.creatorKorese, Joseph Kudadam
dcterms.creatorHensel, Oliver
dcterms.creatorSturm, Barbara
dcterms.source.identifierEISSN 2304-8158
dcterms.source.issueIssue 6
dcterms.source.journalFoodseng
dcterms.source.pageinfo740
dcterms.source.volumeVolume 9
kup.iskupfalse

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