Case 15 - German Import Duties on Starch and Potato Flour

Abstract The poor retention of fermentation gases and air is a critical issue for gluten-free (GF) products. To better understand the effect of potato flour on the characteristics of GF bread, the mechanistic relations between potato starch and potato protein in different ratios at 9:1, 8:2, 7:3, 6:4 and 5:5 for GF dough were investigated for viscoelasticity, thermal properties, moisture, microstructures, and bread quality. The results reveal that potato starch had a relatively important role in both dough and bread. The viscous character of dough was highest at a proportion of 6:4, with a more compact microstructure and better bread color, volume, hardness, chewiness, resilience and springiness. With decreasing starch content, the gelatinization and retrogradation enthalpy decreased, and the relaxation time of immobilized water and free water increased significantly. These results are believed to be helpful for processors to develop and optimize GF breads with potato starch and potato protein.

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Comparative studies of the physicochemical and functional properties of sweet potato (Ipomoea batatas L.) flour

Food Research ◽

10.26656/fr.2017.5(4).610 ◽

2021 ◽

Vol 5 (4) ◽

pp. 145-152

Author(s):

M. Hasmadi ◽

M. Merlynda ◽

A.H. Mansoor ◽

I. Salwa ◽

M.K. Zainol ◽

...

Keyword(s):

Sweet Potato ◽

Functional Properties ◽

Ipomoea Batatas ◽

Absorption Capacity ◽

Oil Absorption ◽

Potato Flour ◽

Foaming Capacity ◽

Sweet Potato Flour ◽

Physicochemical And Functional Properties ◽

Dietary Fibre Content

This study aimed to determine the proximate compositions and functional properties of sweet potato flour from different varieties cultivated in Sabah, Malaysia, namely Jepun, Kairot and Kaladi. The results showed that the moisture content of all flour samples was below 14%. The fat and protein content of Jepun sweet potato variety were significantly different (p<0.05) as compared with Kairot and Kaladi sweet potato varieties. The ash and dietary fibre content of Kairot sweet potato flour were higher (p<0.05) compared to Jepun and Kaladi flours. In addition, Kaladi sweet potato had the highest carbohydrate content (82%). There were significant differences (p<0.05) in the values of L*, a* and b* for all sweet potato flours. The Jepun sweet potato flour had the highest foaming capacity, water absorption capacity, oil absorption capacity, swelling power and viscosity. Rapid Visco analyser revealed that significant differences were observed for pasting parameters such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity and setback viscosity. The gelatinisation properties showed that Kairot sweet potato flour had the highest onset temperature, conclusion temperature and enthalpy while Kaladi sweet potato flour had the highest peak temperature.

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Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettones

LWT ◽

10.1016/j.lwt.2018.10.091 ◽

2019 ◽

Vol 101 ◽

pp. 145-151

Author(s):

Ana Paula Aparecida Pereira ◽

Maria Teresa Pedrosa Silva Clerici ◽

Marcio Schmiele ◽

Luis Carlos Gioia Júnior ◽

Marina Akemi Nojima ◽

...

Keyword(s):

Sweet Potato ◽

Potato Flour ◽

Sweet Potato Flour ◽

Orange Fleshed Sweet Potato

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Effect of formulation and processing parameters on acrylamide formation: A case study on extrusion of blends of potato flour and semolina

LWT ◽

10.1016/j.lwt.2010.11.019 ◽

2011 ◽

Vol 44 (7) ◽

pp. 1643-1648 ◽

Cited By ~ 20

Author(s):

Mehrajfatema Z. Mulla ◽

Vikas R. Bharadwaj ◽

Uday S. Annapure ◽

Rekha S. Singhal

Keyword(s):

Processing Parameters ◽

Potato Flour ◽

Acrylamide Formation

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Pengembangan Hybrid Tepung Ubi Jalar Kaya Antioksidan

Jurnal Kesehatan ◽

10.26630/jk.v10i2.1105 ◽

2019 ◽

Vol 10 (2) ◽

pp. 153

Author(s):

Sefanadia Putri

Keyword(s):

Antioxidant Activity ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Sweet Potato ◽

Block Design ◽

Acetobacter Xylinum ◽

Potato Flour ◽

Total Carbohydrate ◽

Sweet Potato Flour ◽

Purple Sweet Potato

Sweet potato is one type of tubers found in Indonesia. Hybrid of sweet potato flour is obtained from the modification of the processing by fermentation using lactic acid bacteria. The purpose of this study was to determine the nutritional and antioxidant content of various types of hybrid sweet potato flour. This research is an experimental laboratory with a true-experiment design. The experiment was arranged in a complete randomized block design (RCB) with three replications. The treatments are 6 types of sweet potatoes which include purple sweet potato Var.Antin 1, purple sweet potato val.local, white sweet potato, orange sweet potato, Japanese purple sweet potato Var.Ayamurasaki and cilembu sweet potato. The study included the fermentation process using lactic acid bacteria (Acetobacter xylinum) addition concentration of 5%, siege, analysis of nutrient content (water, ash, protein, fat, fiber and carbohydrates) and antioxidant activity of various types of hybrid sweet potato flour. The results showed that various types of hybrid sweet potato flour significantly affect the nutritional content which includes water content, ash content, fat content, protein content, fiber content and total carbohydrate. The result of antioxidant activity in various types of hybrid sweet potato flour after fermentation treatment in a concentration of 5% Acetobacter xylinum ranged from 29,383-53.7929%. The lowest value obtained at cilembu hybrid sweet potato flour and the highest value was obtained from the Japanese hybrid sweet potato flour var.Ayamurasaki.

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