Physical and Functional Properties of Sweet Potato Flour: Influence of Variety and Drying Method

Physical and Functional Properties of Sweet Potato Flour: Influence of Variety and Drying Method

Sweet potato (<i>Ipomoea batatas</i> (L.) Lam.; SP) flour enhances food nutrition and bioactivity while functioning as a thickening/gelling agent. This study investigated the impact of two drying methods [hot-air (75 °C/20 h) and freeze-drying (−41–30 °C/70 h)] on the physical–functional...

Full description

Saved in:
Bibliographic Details
Main Authors: Nelson Pereira, Ana Cristina Ramos, Marco Alves, Vítor D. Alves, Margarida Moldão, Marta Abreu
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Molecules
Subjects:
hot-air drying
freeze-drying
flour properties
water absorption capacity
oil absorption capacity
gelation behaviour
Online Access:https://www.mdpi.com/1420-3049/30/8/1846
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/1420-3049/30/8/1846

Similar Items