Functional properties of sweet potato flour and its role in product development: a review
Producing food products from sweet potato flour are very feasible in worldwide due to wide
availability, natural color, high-energy, low-protein, good biological activity in the human diet …
availability, natural color, high-energy, low-protein, good biological activity in the human diet …
Potential development and utilization of sweet potato flour as a raw material for the food industry
D Histifarina, NR Purnamasari… - IOP Conference Series …, 2023 - iopscience.iop.org
Sweet potato (Ipomoea batatas) is one type of tuber that has an important role in food
diversification programs. Each 100g of sweet potato contains 27.9 g of carbohydrates, 7000 …
diversification programs. Each 100g of sweet potato contains 27.9 g of carbohydrates, 7000 …
Effects of Combining Microwave with Infrared Energy on the Drying Kinetics and Technofunctional Properties of Orange‐Fleshed Sweet Potato
D Kgonothi, NN Mehlomakulu… - Journal of Food …, 2024 - Wiley Online Library
The aim of the study was to determine the effects of oven, microwave (MW), and infrared (IR)
drying technology on the drying kinetics, physicochemical properties, and β‐carotene …
drying technology on the drying kinetics, physicochemical properties, and β‐carotene …
[HTML][HTML] Characterization, mathematical modeling of moisture sorption isotherms and bioactive compounds of Andean root flours
Andean roots can be used as an alternative to gluten-free food. The objective of this study
was to enhance the technological and nutritional properties of Andean root flours to promote …
was to enhance the technological and nutritional properties of Andean root flours to promote …
Some quality properties of yellow-fleshed sweet potato flour as affected by different drying methods
This study compared some quality properties of yellow-fleshed sweet potato flour samples
as affected by pretreatments (0.02% sulfite; blanching 85° C for 3 min 30 s and steam …
as affected by pretreatments (0.02% sulfite; blanching 85° C for 3 min 30 s and steam …
Projeto sustentável de micro usina de etanol hidratado e biofertilizante a partir de resíduos da batata-doce
ALM Devens, DAM Neumann, GI Michielin… - 2023 - repositorio.ufsm.br
[FINAL revisado] TCC - Ana Devens, Darlon Neumann, Gabriella Michielin, Leonardo Ten
Caten e Thiago Reschützegger.docx Page 1 UNIVERSIDADE FEDERAL DE SANTA MARIA …
Caten e Thiago Reschützegger.docx Page 1 UNIVERSIDADE FEDERAL DE SANTA MARIA …
Efecto del tratamiento de cocción sobre las propiedades funcionales y morfometría granular de harina de camote (ipomoea batatas)
MÁ Anchundia, CJJ Cedillo… - Tierra …, 2020 - revistasdigitales.upec.edu.ec
Con la finalidad de ofrecer una alternativa para la pérdida postcosecha del camote, fueron
preparadas harinas por cocción en autoclave y en marmita, caracterizadas funcional y …
preparadas harinas por cocción en autoclave y en marmita, caracterizadas funcional y …
Physicochemical, baking quality, and sensory evaluation of gluten free bread made from modified sweet potato flour with addition of nuts flour
D Desnilasari, N Afifah, N Indrianti - AIP Conference Proceedings, 2019 - pubs.aip.org
Modified Sweet Potato Flour has been done by oxidation using H2O2 and irradiation. This
flour was used to develop gluten free bread with addition Nuts (soy, mung bean, and red …
flour was used to develop gluten free bread with addition Nuts (soy, mung bean, and red …
The effect of H2O2 and pH on the yellow sweet potato flour modification process
D Desnilasari, N Afifah - AIP Conference Proceedings, 2018 - pubs.aip.org
Yellow sweet potato is a food source of energy in the human diet, but it is a highly perishable
crop. To increase its industrial application and substitute the wheat flour in bakery product …
crop. To increase its industrial application and substitute the wheat flour in bakery product …