Slowly digestible sweetpotato flour: Preparation by heat-moisture treatment and characterization of physicochemical properties

• Published in: Food science and biotechnology Vol. 22; no. 2; pp. 383 - 391
• Main Authors: Ahn, Ji Hong, Baek, Hye Rim, Kim, Kyung Mi, Han, Gui Jung, Choi, Jun Bong, Kim, Yang, Moon, Tae Wha
• Format: Journal Article
• Language: English
• Published: Heidelberg The Korean Society of Food Science and Technology 01.04.2013; 한국식품과학회
• Subjects: Chemistry; Chemistry and Materials Science; Food Science; Nutrition; Research Article; 식품과학; slowly digestible starch; response surface methodology; heat-moisture treatment; digestibility; sweetpotato flour
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-013-0091-z

The preparation and physicochemical characteristics of sweetpotato flour with increased slowly digestible starch (SDS) fraction were investigated under various heat-moisture treatment (HMT) conditions. The optimum conditions for preparing slowly digestible sweetpotato flour established using response surface methodology were moisture content of 22%, temperature of 103°C, and treatment time of 5.8 h. The highest SDS content in heat-moisture treated sweetpotato flour was 57.6%. The relative crystallinity of heat-moisture treated sweetpotato flour decreased, but the X-ray diffraction pattern maintained the A-type. The DSC of the heatmoisture treated flour showed a decreased gelatinization temperature range and gelatinization enthalpy compared with native one. The viscosity profiles and values changed significantly with HMT, resulting in a higher pasting temperature, decrease of the viscosity values, and no breakdown. It indicates that heat-moisture treated sweetpotato flour is more stable at high temperatures and shear rates than native one.