Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour
Sweet potato (Ipomoea batatas Lam) is a nutritious crop abundant in calories and bioactive compounds such as beta-carotene, ascorbic acid, polyphenols, and dietary fibre. This study investigated the effect of pretreatments on the physicochemical and functional properties of Ndou sweet potato (NSP) f...
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| Language: | English |
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Wiley
2019-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2019/4158213 |
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| author | Khuthadzo Ngoma Mpho E. Mashau Henry Silungwe |
| author_facet | Khuthadzo Ngoma Mpho E. Mashau Henry Silungwe |
| author_sort | Khuthadzo Ngoma |
| collection | DOAJ |
| description | Sweet potato (Ipomoea batatas Lam) is a nutritious crop abundant in calories and bioactive compounds such as beta-carotene, ascorbic acid, polyphenols, and dietary fibre. This study investigated the effect of pretreatments on the physicochemical and functional properties of Ndou sweet potato (NSP) flour. Flour samples were prepared by randomly assigning NSP slices to two treatments (citric acid and sodium metabisulphite) at 5, 10, and 15 g/L concentration for 10 min. Distilled water was used as control. The moisture content (7.70%) of NSP flour treated with citric acid was significantly (p<0.05) higher than that of the flour treated with sodium metabisulphite (5.54%) as the concentration level increased. The treatments did not significantly (p<0.05) affect the protein and fat contents of the NSP flour and protein increased from 2.54 to 2.82%, while fat decreased from 0.69 to 0.61%. Sodium metabisulphite treated samples had a higher L∗ value, ash, and pH level than citric acid treated samples. However, pH was slightly decreased by both treatments from 6.05 to 5.09. Citric acid treated samples had higher a∗ and b∗ values than sodium metabisulphite treated samples. In terms of the functional properties of NSP flour, the treatments significantly (p<0.05) affected the water absorption capacity, viscosity, swelling power, solubility index, and thermal properties although the bulk density and least gelation concentration were not significantly (p>0.05) affected. Sodium metabisulphite was very effective in improving physicochemical and functional properties of NSP flour as compared to citric acid. The findings of this study show the possibilities of using NSP flour in food systems as gelling agent, fat replacer, and thickeners. |
| format | Article |
| id | doaj-art-64ba710f2b6a4cefb8ea60d019d53347 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-64ba710f2b6a4cefb8ea60d019d533472025-02-03T05:59:31ZengWileyInternational Journal of Food Science2356-70152314-57652019-01-01201910.1155/2019/41582134158213Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato FlourKhuthadzo Ngoma0Mpho E. Mashau1Henry Silungwe2Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, South AfricaDepartment of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, South AfricaDepartment of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, South AfricaSweet potato (Ipomoea batatas Lam) is a nutritious crop abundant in calories and bioactive compounds such as beta-carotene, ascorbic acid, polyphenols, and dietary fibre. This study investigated the effect of pretreatments on the physicochemical and functional properties of Ndou sweet potato (NSP) flour. Flour samples were prepared by randomly assigning NSP slices to two treatments (citric acid and sodium metabisulphite) at 5, 10, and 15 g/L concentration for 10 min. Distilled water was used as control. The moisture content (7.70%) of NSP flour treated with citric acid was significantly (p<0.05) higher than that of the flour treated with sodium metabisulphite (5.54%) as the concentration level increased. The treatments did not significantly (p<0.05) affect the protein and fat contents of the NSP flour and protein increased from 2.54 to 2.82%, while fat decreased from 0.69 to 0.61%. Sodium metabisulphite treated samples had a higher L∗ value, ash, and pH level than citric acid treated samples. However, pH was slightly decreased by both treatments from 6.05 to 5.09. Citric acid treated samples had higher a∗ and b∗ values than sodium metabisulphite treated samples. In terms of the functional properties of NSP flour, the treatments significantly (p<0.05) affected the water absorption capacity, viscosity, swelling power, solubility index, and thermal properties although the bulk density and least gelation concentration were not significantly (p>0.05) affected. Sodium metabisulphite was very effective in improving physicochemical and functional properties of NSP flour as compared to citric acid. The findings of this study show the possibilities of using NSP flour in food systems as gelling agent, fat replacer, and thickeners.http://dx.doi.org/10.1155/2019/4158213 |
| spellingShingle | Khuthadzo Ngoma Mpho E. Mashau Henry Silungwe Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour International Journal of Food Science |
| title | Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour |
| title_full | Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour |
| title_fullStr | Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour |
| title_full_unstemmed | Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour |
| title_short | Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour |
| title_sort | physicochemical and functional properties of chemically pretreated ndou sweet potato flour |
| url | http://dx.doi.org/10.1155/2019/4158213 |
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