Physico‐functional and antioxidant properties of purple‐flesh sweet potato flours as affected by extrusion and drum‐drying treatments |
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| Authors: | Bisri Soison Kamolwan Jangchud Anuvat Jangchud Thepkunya Harnsilawat Kuakoon Piyachomkwan Chulaluck Charunuch Witoon Prinyawiwatkul |
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| Affiliation: | 1. Department of Product Development, Faculty of Agro‐Industry, Kasetsart University, , Bangkok, 10900 Thailand;2. Cassava and Starch Technology Research Unit, National Center for Genetic Engineering and Biotechnology, , Pathum Thani, 12120 Thailand;3. Institute of Food Research and Product Development, Kasetsart University, , Bangkok, 10900 Thailand;4. School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, , Baton Rouge, LA, 70803‐4200 USA |
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| Abstract: | Effects of extrusion and drum‐drying treatments on physico‐functional and antioxidant properties of flours prepared from purple‐flesh sweet potato were evaluated. Extrusion variables were feed moisture contents (MC; 10%, 13%, 16%) and screw speeds (SS; 250, 325, 400 r.p.m.), whereas drum‐drying was done at 120, 130 or 140 °C. Effects of MC were generally greater than SS on flour properties. Extruded flours showed higher water absorption and water solubility indices compared with control nonextruded flours. Regardless of SS, total phenolic content and antioxidant activities (DPPH and ABTS) of flours processed at 10% MC were significantly higher than those at 13% and 16%. Both extruded and drum‐dried flours exhibited no peak viscosity, indicating complete gelatinisation of starch. Maximum phenolic content and antioxidant activities of drum‐dried flours were obtained at 140 °C. Although drum‐dried flours had higher antioxidant capacity than extruded flours, both flours could potentially be used as food ingredients. |
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| Keywords: | Antioxidants Drum‐drying extrusion flour purple‐flesh sweet potato total phenolic |
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