Rungarun Sasanatayart - Academia.edu (original) (raw)
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Niğde Ömer Halisdemir Üniversitesi / Nigde Omer Halisdemir University
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Papers by Rungarun Sasanatayart
Proper drying of food products helps in extending shelf life and either maintaining or improving ... more Proper drying of food products helps in extending shelf life and either maintaining or improving their quality. In this study, the effect of hot air drying temperature (at 55, 70 and 85C) in comparison to freeze drying on the functional and digestive properties of flours from sweet potato roots with orange flesh (OFSP) and purple flesh (PFSP) were investigated. The proximate compositions and amylose content (AC) were also analyzed. Results showed that flours obtained from hot air dried sweet potatoes had higher AC (12.36 to 18.95%db for OFSP and 16.45 to 19.31%db for PFSP) than that from freeze dried ones (11.44%db for OFSP and 13.09%db for PFSP). Drying possibly modified the structure of starch granules and consequently changes in pasting viscosity based on Rapid Visco Analyzer (RVA). Overall pasting viscosities ranges include Peak viscosity (PV) 831.33 (freeze OFSP) to 2996 (85 PFSP), Trough viscosity (TV) 124.67 (55 OFSP) to 1398 (85 PFSP), Breakdown viscosity (BDV) 476.33 (freez...
Proper drying of food products helps in extending shelf life and either maintaining or improving ... more Proper drying of food products helps in extending shelf life and either maintaining or improving their quality. In this study, the effect of hot air drying temperature (at 55, 70 and 85C) in comparison to freeze drying on the functional and digestive properties of flours from sweet potato roots with orange flesh (OFSP) and purple flesh (PFSP) were investigated. The proximate compositions and amylose content (AC) were also analyzed. Results showed that flours obtained from hot air dried sweet potatoes had higher AC (12.36 to 18.95%db for OFSP and 16.45 to 19.31%db for PFSP) than that from freeze dried ones (11.44%db for OFSP and 13.09%db for PFSP). Drying possibly modified the structure of starch granules and consequently changes in pasting viscosity based on Rapid Visco Analyzer (RVA). Overall pasting viscosities ranges include Peak viscosity (PV) 831.33 (freeze OFSP) to 2996 (85 PFSP), Trough viscosity (TV) 124.67 (55 OFSP) to 1398 (85 PFSP), Breakdown viscosity (BDV) 476.33 (freez...