Effect of heat-moisture treatment on physicochemical properties and digestive characteristics of sweet potato flour

Detalhes bibliográficos
Autor(a) principal: ZHANG,Xiunan
Data de Publicação: 2022
Outros Autores: JIA,Yajuan, ZENG,Jie, LI,Guanglei
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=S0101-20612022000101037
Resumo: Abstract In the present study, the effects of heat-moisture treatment (HMT) on the structural properties, physicochemical properties and in vitro digestibility of sweet potato flour were investigated. Moisture mass fractions of samples were set as 20%, 25%, 30% or 35%, and treated at 110 °C for 4 h. Gelatinization characteristics, short-range order, double helix structure, crystallinity and digestive characteristics were studied by test of pasting and thermal, analysis of X-ray diffraction spectra, infrared spectra and in vitro digestion test. The results showed that the structural characteristics of the sweet potato flour with different moisture concentrations were quite different. The viscosity, breakdown value and setback value of HMT-sweet potato flour were all lower than those of the original flour. The content of rapidly digestible starch (RDS) decreased, while the contents of slowly digestible starch (SDS) and resistant starch (RS) increased after HMT. The results showed that HMT-25 had good cold and heat stability, low pasting viscosity and high contents of SDS and RS.
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spelling Effect of heat-moisture treatment on physicochemical properties and digestive characteristics of sweet potato flourheat-moisture treatmentsweet potato flourcrystalline characteristicspasting propertiesdouble helix structurein vitro digestibilityAbstract In the present study, the effects of heat-moisture treatment (HMT) on the structural properties, physicochemical properties and in vitro digestibility of sweet potato flour were investigated. Moisture mass fractions of samples were set as 20%, 25%, 30% or 35%, and treated at 110 °C for 4 h. Gelatinization characteristics, short-range order, double helix structure, crystallinity and digestive characteristics were studied by test of pasting and thermal, analysis of X-ray diffraction spectra, infrared spectra and in vitro digestion test. The results showed that the structural characteristics of the sweet potato flour with different moisture concentrations were quite different. The viscosity, breakdown value and setback value of HMT-sweet potato flour were all lower than those of the original flour. The content of rapidly digestible starch (RDS) decreased, while the contents of slowly digestible starch (SDS) and resistant starch (RS) increased after HMT. The results showed that HMT-25 had good cold and heat stability, low pasting viscosity and high contents of SDS and RS.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101037Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.06922info:eu-repo/semantics/openAccessZHANG,XiunanJIA,YajuanZENG,JieLI,Guangleieng2022-03-15T00:00:00Zoai:scielo:S0101-20612022000101037Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-15T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effect of heat-moisture treatment on physicochemical properties and digestive characteristics of sweet potato flour
title Effect of heat-moisture treatment on physicochemical properties and digestive characteristics of sweet potato flour
spellingShingle Effect of heat-moisture treatment on physicochemical properties and digestive characteristics of sweet potato flour
ZHANG,Xiunan
heat-moisture treatment
sweet potato flour
crystalline characteristics
pasting properties
double helix structure
in vitro digestibility
title_short Effect of heat-moisture treatment on physicochemical properties and digestive characteristics of sweet potato flour
title_full Effect of heat-moisture treatment on physicochemical properties and digestive characteristics of sweet potato flour
title_fullStr Effect of heat-moisture treatment on physicochemical properties and digestive characteristics of sweet potato flour
title_full_unstemmed Effect of heat-moisture treatment on physicochemical properties and digestive characteristics of sweet potato flour
title_sort Effect of heat-moisture treatment on physicochemical properties and digestive characteristics of sweet potato flour
author ZHANG,Xiunan
author_facet ZHANG,Xiunan
JIA,Yajuan
ZENG,Jie
LI,Guanglei
author_role author
author2 JIA,Yajuan
ZENG,Jie
LI,Guanglei
author2_role author
author
author
dc.contributor.author.fl_str_mv ZHANG,Xiunan
JIA,Yajuan
ZENG,Jie
LI,Guanglei
dc.subject.por.fl_str_mv heat-moisture treatment
sweet potato flour
crystalline characteristics
pasting properties
double helix structure
in vitro digestibility
topic heat-moisture treatment
sweet potato flour
crystalline characteristics
pasting properties
double helix structure
in vitro digestibility
description Abstract In the present study, the effects of heat-moisture treatment (HMT) on the structural properties, physicochemical properties and in vitro digestibility of sweet potato flour were investigated. Moisture mass fractions of samples were set as 20%, 25%, 30% or 35%, and treated at 110 °C for 4 h. Gelatinization characteristics, short-range order, double helix structure, crystallinity and digestive characteristics were studied by test of pasting and thermal, analysis of X-ray diffraction spectra, infrared spectra and in vitro digestion test. The results showed that the structural characteristics of the sweet potato flour with different moisture concentrations were quite different. The viscosity, breakdown value and setback value of HMT-sweet potato flour were all lower than those of the original flour. The content of rapidly digestible starch (RDS) decreased, while the contents of slowly digestible starch (SDS) and resistant starch (RS) increased after HMT. The results showed that HMT-25 had good cold and heat stability, low pasting viscosity and high contents of SDS and RS.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
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=S0101-20612022000101037
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101037
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.06922
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.42 2022
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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