Gluten-Free Sweet Potato Flour: Effect of Drying Method and Variety on the Quality and Bioactivity

Gluten-Free Sweet Potato Flour: Effect of Drying Method and Variety on the Quality and Bioactivity

Sweet potato (<i>Ipomoea batatas</i> (L.) Lam.) is a nutrient-dense crop rich in fibre, minerals, and antioxidant compounds, including carotenoids and phenolic compounds, such as anthocyanins. Dehydrating sweet potato (SP) for flour production enhances its value and produces shelf-stable...

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Bibliographic Details
Main Authors: Nelson Pereira, Ana Cristina Ramos, Marco Alves, Vítor D. Alves, Cristina Roseiro, Manuela Vida, Margarida Moldão, Marta Abreu
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Molecules
Subjects:
hot-air drying
freeze-drying
phytochemicals
carotenoids
anthocyanins
Online Access:https://www.mdpi.com/1420-3049/29/23/5771
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