Slowly digestible sweetpotato flour: Preparation by heat-moisture treatment and characterization of physicochemical properties
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 respons...
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| Published in | Food science and biotechnology Vol. 22; no. 2; pp. 383 - 391 |
|---|---|
| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Heidelberg
The Korean Society of Food Science and Technology
01.04.2013
한국식품과학회 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1226-7708 2092-6456 |
| DOI | 10.1007/s10068-013-0091-z |
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| Abstract | 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. |
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| AbstractList | 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 103ADGC, 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. 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. 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 103oC, 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. KCI Citation Count: 18 |
| Author | Moon, Tae Wha Kim, Kyung Mi Kim, Yang Baek, Hye Rim Han, Gui Jung Choi, Jun Bong Ahn, Ji Hong |
| Author_xml | – sequence: 1 givenname: Ji Hong surname: Ahn fullname: Ahn, Ji Hong organization: Department of Agricultural Biotechnology & Center for Food and Bioconvergence, Seoul National University – sequence: 2 givenname: Hye Rim surname: Baek fullname: Baek, Hye Rim organization: Department of Agricultural Biotechnology & Center for Food and Bioconvergence, Seoul National University – sequence: 3 givenname: Kyung Mi surname: Kim fullname: Kim, Kyung Mi organization: National Academy of Agricultural Science, Rural Development Administration – sequence: 4 givenname: Gui Jung surname: Han fullname: Han, Gui Jung organization: National Academy of Agricultural Science, Rural Development Administration – sequence: 5 givenname: Jun Bong surname: Choi fullname: Choi, Jun Bong organization: Graduate School of Hotel & Tourism, The University of Suwon – sequence: 6 givenname: Yang surname: Kim fullname: Kim, Yang organization: Center for Food and Bioconvergence, Seoul National University – sequence: 7 givenname: Tae Wha surname: Moon fullname: Moon, Tae Wha email: twmoon@snu.ac.kr organization: Department of Agricultural Biotechnology & Center for Food and Bioconvergence, Seoul National University |
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| Cites_doi | 10.1006/jcrs.1996.0015 10.1021/jf980169k 10.1002/1521-3803(20020901)46:5<311::AID-FOOD311>3.0.CO;2-Z 10.1016/j.carbpol.2010.08.064 10.1016/j.ijbiomac.2008.12.007 10.1002/star.19830351202 10.1002/bip.21005 10.1016/S0008-6215(97)00056-6 10.1021/jf00058a017 10.1016/j.carbpol.2008.10.007 10.1002/star.19820340205 10.1016/S0008-6215(97)10035-0 10.1016/j.foodres.2005.05.008 10.1002/star.200700690 10.1016/j.foodres.2004.11.015 10.1111/j.1745-4514.1993.tb00476.x 10.1021/bm700951s 10.1016/S0733-5210(84)80021-1 10.1094/CCHEM-84-1-0015 10.1016/j.foodhyd.2009.01.002 10.1002/star.200400377 10.1016/S0144-8617(01)00354-X 10.1002/star.200900191 10.1093/ajcn/59.3.699S 10.1016/0008-6215(94)84121-7 |
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| Keywords | slowly digestible starch response surface methodology heat-moisture treatment digestibility sweetpotato flour |
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| Snippet | The preparation and physicochemical characteristics of sweetpotato flour with increased slowly digestible starch (SDS) fraction were investigated under various... |
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| SubjectTerms | Chemistry Chemistry and Materials Science Food Science Nutrition Research Article 식품과학 |
| Title | Slowly digestible sweetpotato flour: Preparation by heat-moisture treatment and characterization of physicochemical properties |
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