Physico Chemical, Antioxidant and Pasting Properties of Pre-heated Purple Sweet Potato Flour

Siti Nurdjanah; Neti Yuliana; Sussi Astuti; Jeri Hernanto; Zukryandry Zukryandry

doi:doi:10.11648/j.jfns.20170504.11

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Physico Chemical, Antioxidant and Pasting Properties of Pre-heated Purple Sweet Potato Flour

Siti Nurdjanah, Neti Yuliana, Sussi Astuti, Jeri Hernanto, Zukryandry Zukryandry

Published in Journal of Food and Nutrition Sciences (Volume 5, Issue 4)

Received: 24 February 2017 Accepted: 17 April 2017 Published: 3 June 2017

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Abstract

Purple sweet potatoes contain anthocyanins which could function as a natural food colorant, and an antioxidant. One of the problems in handling the fresh roots is their susceptibility during storage, and to extend their uses, fresh purple sweet potato could be processed into flour. However, during flouring process, the properties of the purple sweet potato may undergo some changes such as partial gelatinization of the starch and discolorization. Therefore, the purpose of this study was to investigate the effect of pre-heating treatment during flouring process on degree of gelatinization, the anthocyanin content, the antioxidant activity and the total phenolic content of heat treated purple sweet potato flour. Other objectives were to observed the changes in the starch properties such as rheological properties, granular appearance of the heat treated- purple sweet potato flour. Pre-heating treatment of purple sweet potato flour was prepared by heating grated purple sweet potato in a single rotary drum cooker at 90°C for 15, 30, 45, 60 and 75 min, followed by drying in a cabinet dryer at 60°C for 8 h. The results showed the longer pre-heating time at 90°C had caused increase in the degree of gelatinization, increase in total phenolic and anthocyanin retention. In addition, differences in gelatinization temperature, maximum viscosity, paste stability and retrogradation, and differences in scanning electron microscope (SEM) of granular appearance were also observed. The overall results indicated that pre-heating treatment can be used for modifying the physical, chemical and rheological properties to suit various applications and preserving functional properties of purple sweet potato flour.

Published in	Journal of Food and Nutrition Sciences (Volume 5, Issue 4)
DOI	10.11648/j.jfns.20170504.11
Page(s)	140-146
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Anthocyanin, Antioxidant, Phenolic, Pre-heating Treatment, Purple Sweet Potato Flour, SEM

References

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APA Style

Siti Nurdjanah, Neti Yuliana, Sussi Astuti, Jeri Hernanto, Zukryandry Zukryandry. (2017). Physico Chemical, Antioxidant and Pasting Properties of Pre-heated Purple Sweet Potato Flour. Journal of Food and Nutrition Sciences, 5(4), 140-146. https://doi.org/10.11648/j.jfns.20170504.11

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ACS Style

Siti Nurdjanah; Neti Yuliana; Sussi Astuti; Jeri Hernanto; Zukryandry Zukryandry. Physico Chemical, Antioxidant and Pasting Properties of Pre-heated Purple Sweet Potato Flour. J. Food Nutr. Sci. 2017, 5(4), 140-146. doi: 10.11648/j.jfns.20170504.11

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AMA Style

Siti Nurdjanah, Neti Yuliana, Sussi Astuti, Jeri Hernanto, Zukryandry Zukryandry. Physico Chemical, Antioxidant and Pasting Properties of Pre-heated Purple Sweet Potato Flour. J Food Nutr Sci. 2017;5(4):140-146. doi: 10.11648/j.jfns.20170504.11

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@article{10.11648/j.jfns.20170504.11,
  author = {Siti Nurdjanah and Neti Yuliana and Sussi Astuti and Jeri Hernanto and Zukryandry Zukryandry},
  title = {Physico Chemical, Antioxidant and Pasting Properties of Pre-heated Purple Sweet Potato Flour},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {5},
  number = {4},
  pages = {140-146},
  doi = {10.11648/j.jfns.20170504.11},
  url = {https://doi.org/10.11648/j.jfns.20170504.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20170504.11},
  abstract = {Purple sweet potatoes contain anthocyanins which could function as a natural food colorant, and an antioxidant. One of the problems in handling the fresh roots is their susceptibility during storage, and to extend their uses, fresh purple sweet potato could be processed into flour. However, during flouring process, the properties of the purple sweet potato may undergo some changes such as partial gelatinization of the starch and discolorization. Therefore, the purpose of this study was to investigate the effect of pre-heating treatment during flouring process on degree of gelatinization, the anthocyanin content, the antioxidant activity and the total phenolic content of heat treated purple sweet potato flour. Other objectives were to observed the changes in the starch properties such as rheological properties, granular appearance of the heat treated- purple sweet potato flour. Pre-heating treatment of purple sweet potato flour was prepared by heating grated purple sweet potato in a single rotary drum cooker at 90°C for 15, 30, 45, 60 and 75 min, followed by drying in a cabinet dryer at 60°C for 8 h. The results showed the longer pre-heating time at 90°C had caused increase in the degree of gelatinization, increase in total phenolic and anthocyanin retention. In addition, differences in gelatinization temperature, maximum viscosity, paste stability and retrogradation, and differences in scanning electron microscope (SEM) of granular appearance were also observed. The overall results indicated that pre-heating treatment can be used for modifying the physical, chemical and rheological properties to suit various applications and preserving functional properties of purple sweet potato flour.},
 year = {2017}
}

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TY  - JOUR
T1  - Physico Chemical, Antioxidant and Pasting Properties of Pre-heated Purple Sweet Potato Flour
AU  - Siti Nurdjanah
AU  - Neti Yuliana
AU  - Sussi Astuti
AU  - Jeri Hernanto
AU  - Zukryandry Zukryandry
Y1  - 2017/06/03
PY  - 2017
N1  - https://doi.org/10.11648/j.jfns.20170504.11
DO  - 10.11648/j.jfns.20170504.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 140
EP  - 146
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20170504.11
AB  - Purple sweet potatoes contain anthocyanins which could function as a natural food colorant, and an antioxidant. One of the problems in handling the fresh roots is their susceptibility during storage, and to extend their uses, fresh purple sweet potato could be processed into flour. However, during flouring process, the properties of the purple sweet potato may undergo some changes such as partial gelatinization of the starch and discolorization. Therefore, the purpose of this study was to investigate the effect of pre-heating treatment during flouring process on degree of gelatinization, the anthocyanin content, the antioxidant activity and the total phenolic content of heat treated purple sweet potato flour. Other objectives were to observed the changes in the starch properties such as rheological properties, granular appearance of the heat treated- purple sweet potato flour. Pre-heating treatment of purple sweet potato flour was prepared by heating grated purple sweet potato in a single rotary drum cooker at 90°C for 15, 30, 45, 60 and 75 min, followed by drying in a cabinet dryer at 60°C for 8 h. The results showed the longer pre-heating time at 90°C had caused increase in the degree of gelatinization, increase in total phenolic and anthocyanin retention. In addition, differences in gelatinization temperature, maximum viscosity, paste stability and retrogradation, and differences in scanning electron microscope (SEM) of granular appearance were also observed. The overall results indicated that pre-heating treatment can be used for modifying the physical, chemical and rheological properties to suit various applications and preserving functional properties of purple sweet potato flour.
VL  - 5
IS  - 4
ER  -

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Author Information

Siti Nurdjanah

Department of Agriculture Product Technology, Faculty of Agriculture, University of Lampung, Bandar Lampung, Indonesia
Neti Yuliana

Department of Agriculture Product Technology, Faculty of Agriculture, University of Lampung, Bandar Lampung, Indonesia
Sussi Astuti

Department of Agriculture Product Technology, Faculty of Agriculture, University of Lampung, Bandar Lampung, Indonesia
Jeri Hernanto

Department of Agriculture Product Technology, Faculty of Agriculture, University of Lampung, Bandar Lampung, Indonesia
Zukryandry Zukryandry

Polytechnic Negeri Lampung, Bandar Lampung, Indonesia

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APA Style

Siti Nurdjanah, Neti Yuliana, Sussi Astuti, Jeri Hernanto, Zukryandry Zukryandry. (2017). Physico Chemical, Antioxidant and Pasting Properties of Pre-heated Purple Sweet Potato Flour. Journal of Food and Nutrition Sciences, 5(4), 140-146. https://doi.org/10.11648/j.jfns.20170504.11

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ACS Style

Siti Nurdjanah; Neti Yuliana; Sussi Astuti; Jeri Hernanto; Zukryandry Zukryandry. Physico Chemical, Antioxidant and Pasting Properties of Pre-heated Purple Sweet Potato Flour. J. Food Nutr. Sci. 2017, 5(4), 140-146. doi: 10.11648/j.jfns.20170504.11

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AMA Style

Siti Nurdjanah, Neti Yuliana, Sussi Astuti, Jeri Hernanto, Zukryandry Zukryandry. Physico Chemical, Antioxidant and Pasting Properties of Pre-heated Purple Sweet Potato Flour. J Food Nutr Sci. 2017;5(4):140-146. doi: 10.11648/j.jfns.20170504.11

Copy | Download

@article{10.11648/j.jfns.20170504.11,
  author = {Siti Nurdjanah and Neti Yuliana and Sussi Astuti and Jeri Hernanto and Zukryandry Zukryandry},
  title = {Physico Chemical, Antioxidant and Pasting Properties of Pre-heated Purple Sweet Potato Flour},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {5},
  number = {4},
  pages = {140-146},
  doi = {10.11648/j.jfns.20170504.11},
  url = {https://doi.org/10.11648/j.jfns.20170504.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20170504.11},
  abstract = {Purple sweet potatoes contain anthocyanins which could function as a natural food colorant, and an antioxidant. One of the problems in handling the fresh roots is their susceptibility during storage, and to extend their uses, fresh purple sweet potato could be processed into flour. However, during flouring process, the properties of the purple sweet potato may undergo some changes such as partial gelatinization of the starch and discolorization. Therefore, the purpose of this study was to investigate the effect of pre-heating treatment during flouring process on degree of gelatinization, the anthocyanin content, the antioxidant activity and the total phenolic content of heat treated purple sweet potato flour. Other objectives were to observed the changes in the starch properties such as rheological properties, granular appearance of the heat treated- purple sweet potato flour. Pre-heating treatment of purple sweet potato flour was prepared by heating grated purple sweet potato in a single rotary drum cooker at 90°C for 15, 30, 45, 60 and 75 min, followed by drying in a cabinet dryer at 60°C for 8 h. The results showed the longer pre-heating time at 90°C had caused increase in the degree of gelatinization, increase in total phenolic and anthocyanin retention. In addition, differences in gelatinization temperature, maximum viscosity, paste stability and retrogradation, and differences in scanning electron microscope (SEM) of granular appearance were also observed. The overall results indicated that pre-heating treatment can be used for modifying the physical, chemical and rheological properties to suit various applications and preserving functional properties of purple sweet potato flour.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - Physico Chemical, Antioxidant and Pasting Properties of Pre-heated Purple Sweet Potato Flour
AU  - Siti Nurdjanah
AU  - Neti Yuliana
AU  - Sussi Astuti
AU  - Jeri Hernanto
AU  - Zukryandry Zukryandry
Y1  - 2017/06/03
PY  - 2017
N1  - https://doi.org/10.11648/j.jfns.20170504.11
DO  - 10.11648/j.jfns.20170504.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 140
EP  - 146
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20170504.11
AB  - Purple sweet potatoes contain anthocyanins which could function as a natural food colorant, and an antioxidant. One of the problems in handling the fresh roots is their susceptibility during storage, and to extend their uses, fresh purple sweet potato could be processed into flour. However, during flouring process, the properties of the purple sweet potato may undergo some changes such as partial gelatinization of the starch and discolorization. Therefore, the purpose of this study was to investigate the effect of pre-heating treatment during flouring process on degree of gelatinization, the anthocyanin content, the antioxidant activity and the total phenolic content of heat treated purple sweet potato flour. Other objectives were to observed the changes in the starch properties such as rheological properties, granular appearance of the heat treated- purple sweet potato flour. Pre-heating treatment of purple sweet potato flour was prepared by heating grated purple sweet potato in a single rotary drum cooker at 90°C for 15, 30, 45, 60 and 75 min, followed by drying in a cabinet dryer at 60°C for 8 h. The results showed the longer pre-heating time at 90°C had caused increase in the degree of gelatinization, increase in total phenolic and anthocyanin retention. In addition, differences in gelatinization temperature, maximum viscosity, paste stability and retrogradation, and differences in scanning electron microscope (SEM) of granular appearance were also observed. The overall results indicated that pre-heating treatment can be used for modifying the physical, chemical and rheological properties to suit various applications and preserving functional properties of purple sweet potato flour.
VL  - 5
IS  - 4
ER  -

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