Effect of pre-soaking treatments on the nutritional profile and browning index of sweet potato and yam flours |
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| Authors: | Jyothi G Krishnan G Padmaja SN Moorthy G Suja MS Sajeev |
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| Affiliation: | 1. Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Departamento de Ingeniería y Tecnología, Laboratorio de Procesos de Transformación de Alimentos y Tecnologías Emergentes, Km 2.5 Carretera Cuautitlán-Teoloyucan, San Sebastián Xhala, Cuautitlán Izcalli, Edo de México CP. 54714, Mexico;2. Laboratorio de Fisiología y Bioquímica Poscosecha de Frutas y Hortalizas, Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, C.U. Cerro de las Campanas S/N, Santiago de Querétaro, Qro. C.¨P. 76010, Mexico;3. Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Blvd. Juriquilla 3001, Juriquilla, Querétaro C.P. 76230, Mexico;4. Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Laboratorio de Posgrado en Tecnología Farmacéutica, Av. 1ro de mayo s/n Cuautitlán Izcalli, C.P. 54745, Edo de México, Mexico;1. Department of Agronomy, Food, Natural Resources, Animals, and Environment — DAFNAE Agripolis, University of Padova, Viale Universita'', 16, 35020 Legnaro (PD), Italy;2. Istituto Nazionale di Fisica Nucleare, Sezione di Padova — INFN, Via Marzolo 8, 35131 Padova, Italy |
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| Abstract: | The use of sweet potato and yams for product development is hindered by the discoloration from enzymatic and non-enzymatic browning. The effect of pre-soaking treatments on the nutritional changes and browning index (BI) of sweet potato and yam (greater yam and white yam) flours was investigated. Ascorbic acid (AsA), citric acid (CA), acetic acid (AA) and sodium metabisulfite (SMS) were used for soaking at three concentrations (0.25%, 0.50% and 1.00%) and two durations (1 h and 2 h). AsA and SMS removed more starch during soaking of sweet potato, while CA and AA removed more starch from greater yam and CA removed more starch from white yam. Highest removal of reducing sugars was observed in sweet potato in AA, while CA removed maximum reducing sugars from both the yams. Phenol and total free amino acid (TFA) levels were more in SMS treatment than the control sweet potato flour, and least in AA (2 h). Whilst AsA raised the phenols and TFA in greater yam, it removed phenols to the maximum in white yam. Maximum BI was in AsA treatment for the three crops, and least for flour from CA (0.25%) treated yams and AA (1.00%) treated sweet potato.Industrial RelevanceBrowning resulting from enzymatic and non-enzymatic reactions is a major drawback in the processing of sweet potato and yams for product development. The study showed that this could be successfully tackled through soaking the slices in low cost chemicals like acetic acid or citric acid and sodium metabisulfite at low concentrations. The treated slices yielded flour with very low browning indices compared to the respective native flours, which could enhance the potential of such flours in the development of food products. |
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