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...

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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
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