Optimization of hot-air drying conditions on functional properties of flour from dried South African sweet potato cultivars (Impilo and Bophelo) using the response surface methodology

نویسندگان

چکیده

The response surface method (RSM) has an important application in formulation of new products. This study determined the effect electric hot-air drying on functional properties flour made from orange-fleshed sweet potato (OFSP). Flour cultivars Bophelo (B) and Impilo (IM) were treated with 13 temperature-time combinations designed by STAT EASE software version 8.01.0. dried at 70 °C for 8.6 hrs 14.4 showed lowest gelatinization temperatures enthalpy (?H), indicating ease cooking. highest swelling power 12.45 g/g 8.16 significantly higher than remaining samples. Flours times 4.4 hrs, 56 6.5 60 indicated favourable gelling cost drying, implying that these can be used household level food industries as thickeners both cultivars.

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ژورنال

عنوان ژورنال: Food Science and Technology

سال: 2021

ISSN: ['2331-513X', '2331-5156']

DOI: https://doi.org/10.1590/fst.28019