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

Detalhes bibliográficos
Autor(a) principal: MOLOTO,Phuti Itumeleng
Data de Publicação: 2021
Outros Autores: MOSALA,Mmathaha, OMOLOLA,Adewale Olusegun, JIDEANI,Afam Israel Obiefuna, LAURIE,Sunette Marlize
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100039
Resumo: Abstract The response surface method (RSM) has an important application in formulation of new products. This study determined the effect of electric hot-air drying on the functional properties of flour made from orange-fleshed sweet potato (OFSP). Flour from the cultivars Bophelo (B) and Impilo (IM) were treated with 13 temperature-time combinations designed by STAT EASE software version 8.01.0. Bophelo flour dried at 70 °C for 8.6 hrs and Impilo at 70 °C for 14.4 hrs showed the lowest gelatinization temperatures and enthalpy of gelatinization (ΔH), indicating ease of cooking. The highest swelling power of 12.45 g/g for Bophelo and 8.16 g/g for Impilo were significantly higher than the remaining samples. Flours for Bophelo and Impilo at drying temperatures and times at 70 °C for 4.4 hrs, 56 °C for 6.5 hrs and 60 °C for 6.5 hrs indicated favourable gelling properties and cost of drying, implying that these can be used at household level and in food industries as thickeners from both cultivars.
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spelling 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 methodologyorange fleshed sweet potato flourcabinet drierpasting propertiesgelatinizationswelling and solubilityAbstract The response surface method (RSM) has an important application in formulation of new products. This study determined the effect of electric hot-air drying on the functional properties of flour made from orange-fleshed sweet potato (OFSP). Flour from the cultivars Bophelo (B) and Impilo (IM) were treated with 13 temperature-time combinations designed by STAT EASE software version 8.01.0. Bophelo flour dried at 70 °C for 8.6 hrs and Impilo at 70 °C for 14.4 hrs showed the lowest gelatinization temperatures and enthalpy of gelatinization (ΔH), indicating ease of cooking. The highest swelling power of 12.45 g/g for Bophelo and 8.16 g/g for Impilo were significantly higher than the remaining samples. Flours for Bophelo and Impilo at drying temperatures and times at 70 °C for 4.4 hrs, 56 °C for 6.5 hrs and 60 °C for 6.5 hrs indicated favourable gelling properties and cost of drying, implying that these can be used at household level and in food industries as thickeners from both cultivars.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100039Food Science and Technology v.41 n.1 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.28019info:eu-repo/semantics/openAccessMOLOTO,Phuti ItumelengMOSALA,MmathahaOMOLOLA,Adewale OlusegunJIDEANI,Afam Israel ObiefunaLAURIE,Sunette Marlizeeng2021-03-18T00:00:00Zoai:scielo:S0101-20612021000100039Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-03-18T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv 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
title 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
spellingShingle 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
MOLOTO,Phuti Itumeleng
orange fleshed sweet potato flour
cabinet drier
pasting properties
gelatinization
swelling and solubility
title_short 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
title_full 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
title_fullStr 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
title_full_unstemmed 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
title_sort 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
author MOLOTO,Phuti Itumeleng
author_facet MOLOTO,Phuti Itumeleng
MOSALA,Mmathaha
OMOLOLA,Adewale Olusegun
JIDEANI,Afam Israel Obiefuna
LAURIE,Sunette Marlize
author_role author
author2 MOSALA,Mmathaha
OMOLOLA,Adewale Olusegun
JIDEANI,Afam Israel Obiefuna
LAURIE,Sunette Marlize
author2_role author
author
author
author
dc.contributor.author.fl_str_mv MOLOTO,Phuti Itumeleng
MOSALA,Mmathaha
OMOLOLA,Adewale Olusegun
JIDEANI,Afam Israel Obiefuna
LAURIE,Sunette Marlize
dc.subject.por.fl_str_mv orange fleshed sweet potato flour
cabinet drier
pasting properties
gelatinization
swelling and solubility
topic orange fleshed sweet potato flour
cabinet drier
pasting properties
gelatinization
swelling and solubility
description Abstract The response surface method (RSM) has an important application in formulation of new products. This study determined the effect of electric hot-air drying on the functional properties of flour made from orange-fleshed sweet potato (OFSP). Flour from the cultivars Bophelo (B) and Impilo (IM) were treated with 13 temperature-time combinations designed by STAT EASE software version 8.01.0. Bophelo flour dried at 70 °C for 8.6 hrs and Impilo at 70 °C for 14.4 hrs showed the lowest gelatinization temperatures and enthalpy of gelatinization (ΔH), indicating ease of cooking. The highest swelling power of 12.45 g/g for Bophelo and 8.16 g/g for Impilo were significantly higher than the remaining samples. Flours for Bophelo and Impilo at drying temperatures and times at 70 °C for 4.4 hrs, 56 °C for 6.5 hrs and 60 °C for 6.5 hrs indicated favourable gelling properties and cost of drying, implying that these can be used at household level and in food industries as thickeners from both cultivars.
publishDate 2021
dc.date.none.fl_str_mv 2021-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100039
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100039
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.28019
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.41 n.1 2021
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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