FTIR characteristics of sweet flour as affected by particle size distribution and in vitro digestibility of gluten-free sweet potato noodles
There is a need to explore the influence of particle size of sweet potato flour on physicochemical properties and in vitro starch digestibility of gluten free sweet potato noodles. The aim of this work was to examine the influence of purple-fleshed sweet potato flour (PFSPF) having different particl...
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| Language: | English |
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Taylor & Francis Group
2025-12-01
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| Series: | International Journal of Food Properties |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2024.2433229 |
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| author | Muhammad Azeem Syed Abdul Wadood Tahir Mahmood Qureshi Muhammad Anees Ur Rehman Isam A. Mohamed Ahmed Moneera O. Aljobair Asmahan A. Ali |
| author_facet | Muhammad Azeem Syed Abdul Wadood Tahir Mahmood Qureshi Muhammad Anees Ur Rehman Isam A. Mohamed Ahmed Moneera O. Aljobair Asmahan A. Ali |
| author_sort | Muhammad Azeem |
| collection | DOAJ |
| description | There is a need to explore the influence of particle size of sweet potato flour on physicochemical properties and in vitro starch digestibility of gluten free sweet potato noodles. The aim of this work was to examine the influence of purple-fleshed sweet potato flour (PFSPF) having different particle size distribution (355 µm to 75 µm) on physicochemical properties and in vitro starch digestibility of gluten-free purple sweet potato noodles. Pasting properties and sugar contents were positively correlated toward the finest particle fraction. The hardness of noodles was positively and significantly correlated to the finest particle size fraction. Sweet potato flour (SPF) noodles prepared with particle size of 75 µm retained lower hardness 5.74 N. An abrupt increase in yellowness was observed with decreasing particle size that might be attributed to the reduction of protein. The results of FTIR suggested that with the reduction of particle size, protein and carbohydrates decreased that much associated with crystallization and retrogradation of starch. Among all the amino acids, aspartic acid and glutamic acid were observed to be more abundant, i.e. approximately 13.33 and 29.05%, respectively. In this way, PFSPF with particle size 75 µm exhibited significant application potential for producing gluten free noodles due to high resistant starch and lower hardness. It may be concluded that particle sizes of sweet potato flour influenced pasting properties, textural characteristics, sugar contents, protein contents, amino acid contents, carbohydrate contents of prepared noodles. |
| format | Article |
| id | doaj-art-bcafe721cb1142509e3b067cbe17bb38 |
| institution | OA Journals |
| issn | 1094-2912 1532-2386 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj-art-bcafe721cb1142509e3b067cbe17bb382025-08-20T01:58:07ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862025-12-0128110.1080/10942912.2024.2433229FTIR characteristics of sweet flour as affected by particle size distribution and in vitro digestibility of gluten-free sweet potato noodlesMuhammad Azeem0Syed Abdul Wadood1Tahir Mahmood Qureshi2Muhammad Anees Ur Rehman3Isam A. Mohamed Ahmed4Moneera O. Aljobair5Asmahan A. Ali6Department of Nutrition and Food Sciences, Lahore University of Biological and Applied Sciences, Lahore, PakistanDepartment of Nutrition and Health Promotion, University of Home Economics, Lahore, PakistanDepartment of Food Sciences, Cholistan University of Veterinary and Animal Sciences, Bahawalpur, PakistanDepartment of Nutrition and Food Sciences, Lahore University of Biological and Applied Sciences, Lahore, PakistanDepartment of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi ArabiaDepartment of Physical Sport Sciences, College of Sports Sciences & Physical Activity, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi ArabiaDepartment of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraydah, Saudi ArabiaThere is a need to explore the influence of particle size of sweet potato flour on physicochemical properties and in vitro starch digestibility of gluten free sweet potato noodles. The aim of this work was to examine the influence of purple-fleshed sweet potato flour (PFSPF) having different particle size distribution (355 µm to 75 µm) on physicochemical properties and in vitro starch digestibility of gluten-free purple sweet potato noodles. Pasting properties and sugar contents were positively correlated toward the finest particle fraction. The hardness of noodles was positively and significantly correlated to the finest particle size fraction. Sweet potato flour (SPF) noodles prepared with particle size of 75 µm retained lower hardness 5.74 N. An abrupt increase in yellowness was observed with decreasing particle size that might be attributed to the reduction of protein. The results of FTIR suggested that with the reduction of particle size, protein and carbohydrates decreased that much associated with crystallization and retrogradation of starch. Among all the amino acids, aspartic acid and glutamic acid were observed to be more abundant, i.e. approximately 13.33 and 29.05%, respectively. In this way, PFSPF with particle size 75 µm exhibited significant application potential for producing gluten free noodles due to high resistant starch and lower hardness. It may be concluded that particle sizes of sweet potato flour influenced pasting properties, textural characteristics, sugar contents, protein contents, amino acid contents, carbohydrate contents of prepared noodles.https://www.tandfonline.com/doi/10.1080/10942912.2024.2433229Purple sweet potato noodlesparticle sizephysicochemical propertiesin vitro starch digestibility |
| spellingShingle | Muhammad Azeem Syed Abdul Wadood Tahir Mahmood Qureshi Muhammad Anees Ur Rehman Isam A. Mohamed Ahmed Moneera O. Aljobair Asmahan A. Ali FTIR characteristics of sweet flour as affected by particle size distribution and in vitro digestibility of gluten-free sweet potato noodles International Journal of Food Properties Purple sweet potato noodles particle size physicochemical properties in vitro starch digestibility |
| title | FTIR characteristics of sweet flour as affected by particle size distribution and in vitro digestibility of gluten-free sweet potato noodles |
| title_full | FTIR characteristics of sweet flour as affected by particle size distribution and in vitro digestibility of gluten-free sweet potato noodles |
| title_fullStr | FTIR characteristics of sweet flour as affected by particle size distribution and in vitro digestibility of gluten-free sweet potato noodles |
| title_full_unstemmed | FTIR characteristics of sweet flour as affected by particle size distribution and in vitro digestibility of gluten-free sweet potato noodles |
| title_short | FTIR characteristics of sweet flour as affected by particle size distribution and in vitro digestibility of gluten-free sweet potato noodles |
| title_sort | ftir characteristics of sweet flour as affected by particle size distribution and in vitro digestibility of gluten free sweet potato noodles |
| topic | Purple sweet potato noodles particle size physicochemical properties in vitro starch digestibility |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2024.2433229 |
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