scholarly journals Sweet Potato Flour Decreases Firmness of Gluten-free Rice Bread

2018 ◽  
Vol 24 (1) ◽  
pp. 105-110
Author(s):  
Noriaki Aoki
Keyword(s):  
Sweet Potato ◽  
Potato Flour ◽  
Gluten Free ◽  
Sweet Potato Flour

scholarly journals Addition of hydrocolidics in gluten-free bread and replacement of rice flour for sweet potato flour

2020 ◽  
Vol 40 (suppl 1) ◽  
pp. 88-96
Author(s):  
Vilmara Araújo FRANCO ◽  
Lismaíra Gonçalves Caixeta GARCIA ◽  
Flávio Alves da SILVA
Keyword(s):  
Sweet Potato ◽  
Rice Flour ◽  
Potato Flour ◽  
Gluten Free ◽  
Sweet Potato Flour

scholarly journals Development of sweet potato flour based high protein and low calorie gluten free cookies

2019 ◽  
Vol 7 (2) ◽  
pp. 427-435 ◽  
Author(s):  
Namrata A. Giri ◽  
B. K. Sakhale
Keyword(s):  
Sweet Potato ◽  
Rice Flour ◽  
High Protein ◽  
Whey Protein Concentrate ◽  
Potato Flour ◽  
Gluten Free ◽  
Low Calorie ◽  
Crude Fiber Content ◽  
Sweet Potato Flour ◽  
Spread Factor

Gluten free (GF) protein enriched cookies with reduced calories were developed using sweet potato, rice, sorghum and corn flour. The level of sweet potato flour was standardized and found acceptable up to 55% with corn, sorghum and rice flour at the ratio of 1:3:5 respectively. High protein and low calorie gluten free cookies were developed by replacing sweet potato flour with whey protein concentrate (WPC) at 0, 5, 10 and 15% levels and sucrose with sucralose at 0, 30, 50, 70 and 100%. It’s physical, proximate and sensorial characteristics were considered and it was investigated that the thickness and hardness of GF cookies increased; weight, diameter, spread ratio and spread factor decreased with increasing levels of WPC while there was raise in protein and crude fiber content and reduction in fat, carbohydrate and calorie contents. The GF cookies with 15% and 70% replacement of WPC and sucralose respectively scored highest for the entire sensory characteristic.

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

Food Research ◽  
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.

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

LWT ◽  
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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