Impact of Some Processing Factors on the Pasting Properties of Poundo Flour Made From Precooked Sweet Potato Tubers

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-04-26 DOI:10.1111/1750-3841.70212

Olayemi Olubunmi Ojoawo, Bolanle Adenike Adejumo, Samuel Tunde Olorunsogo, Ocheme Boniface Ocheme

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The measured values ranged as follows: PV (192.46–281.36 <span></span><math>\n <semantics>\n <mrow>\n <mi>R</mi>\n <mi>V</mi>\n <mi>U</mi>\n </mrow>\n <annotation>$RVU$</annotation>\n </semantics></math>), FV (211.37–298.25 <span></span><math>\n <semantics>\n <mrow>\n <mi>R</mi>\n <mi>V</mi>\n <mi>U</mi>\n </mrow>\n <annotation>$RVU$</annotation>\n </semantics></math>), TV (75.3–99.37 <span></span><math>\n <semantics>\n <mrow>\n <mi>R</mi>\n <mi>V</mi>\n <mi>U</mi>\n </mrow>\n <annotation>$RVU$</annotation>\n </semantics></math>), BDV (114.03–195.99 <span></span><math>\n <semantics>\n <mrow>\n <mi>R</mi>\n <mi>V</mi>\n <mi>U</mi>\n </mrow>\n <annotation>$RVU$</annotation>\n </semantics></math>), SBV (116.09–210.97 <span></span><math>\n <semantics>\n <mrow>\n <mi>R</mi>\n <mi>V</mi>\n <mi>U</mi>\n </mrow>\n <annotation>$RVU$</annotation>\n </semantics></math>), and Pt (3.86–6.44 <span></span><math>\n <semantics>\n <mi>min</mi>\n <annotation>${\\mathrm{min}}$</annotation>\n </semantics></math>). The coefficients of determination of the PV, FV, TV, BDV, SBV, and Pt were 0.96, 0.94, 0.80, 0.95, 0.93, and 0.78, respectively. High coefficients of determination indicated strong correlations between processing factors and pasting properties. Optimization aimed to maximize viscosities while minimizing Pt. Predicted optimum values of 281.36 <span></span><math>\n <semantics>\n <mrow>\n <mi>R</mi>\n <mi>V</mi>\n <mi>U</mi>\n </mrow>\n <annotation>$RVU$</annotation>\n </semantics></math> (PV), 283.81 <span></span><math>\n <semantics>\n <mrow>\n <mi>R</mi>\n <mi>V</mi>\n <mi>U</mi>\n </mrow>\n <annotation>$RVU$</annotation>\n </semantics></math> (FV), 90.90 <span></span><math>\n <semantics>\n <mrow>\n <mi>R</mi>\n <mi>V</mi>\n <mi>U</mi>\n </mrow>\n <annotation>$RVU$</annotation>\n </semantics></math> (TV), 190.71 <span></span><math>\n <semantics>\n <mrow>\n <mi>R</mi>\n <mi>V</mi>\n <mi>U</mi>\n </mrow>\n <annotation>$RVU$</annotation>\n </semantics></math> (BDV), 193.16 <span></span><math>\n <semantics>\n <mrow>\n <mi>R</mi>\n <mi>V</mi>\n <mi>U</mi>\n </mrow>\n <annotation>$RVU$</annotation>\n </semantics></math> (SBV), and 4.54 <span></span><math>\n <semantics>\n <mi>min</mi>\n <annotation>${\\mathrm{min}}$</annotation>\n </semantics></math> (Pt) were obtained at 2.51 <span></span><math>\n <semantics>\n <mi>mm</mi>\n <annotation>${\\mathrm{mm}}$</annotation>\n </semantics></math> slice thickness, 21.38 <span></span><math>\n <semantics>\n <mi>min</mi>\n <annotation>${\\mathrm{min}}$</annotation>\n </semantics></math> precooking time, and 64.79°C drying temperature. This was experimentally validated to give corresponding values of 282.36 <span></span><math>\n <semantics>\n <mrow>\n <mi>R</mi>\n <mi>V</mi>\n <mi>U</mi>\n </mrow>\n <annotation>$RVU$</annotation>\n </semantics></math>, 282.21 <span></span><math>\n <semantics>\n <mrow>\n <mi>R</mi>\n <mi>V</mi>\n <mi>U</mi>\n </mrow>\n <annotation>$RVU$</annotation>\n </semantics></math>, 91.04 <span></span><math>\n <semantics>\n <mrow>\n <mi>R</mi>\n <mi>V</mi>\n <mi>U</mi>\n </mrow>\n <annotation>$RVU$</annotation>\n </semantics></math>, 190.22 <span></span><math>\n <semantics>\n <mrow>\n <mi>R</mi>\n <mi>V</mi>\n <mi>U</mi>\n </mrow>\n <annotation>$RVU$</annotation>\n </semantics></math>, 193.59 <span></span><math>\n <semantics>\n <mrow>\n <mi>R</mi>\n <mi>V</mi>\n <mi>U</mi>\n </mrow>\n <annotation>$RVU$</annotation>\n </semantics></math>, and 4.46 <span></span><math>\n <semantics>\n <mi>min</mi>\n <annotation>${\\mathrm{min}}$</annotation>\n </semantics></math>, respectively. The developed models could be used to select any combination of the processing parameters that will suit the pasting properties of poundo flour made from precooked sweet potato tubers.</p>\n </section>\n \n <section>\n \n <h3> Practical Application</h3>\n \n <p>By carefully controlling and understanding the processing factors that influence the pasting properties of poundo flour made from precooked sweet potato tubers, the food industry can create high-quality, versatile, and nutritious products that meet diverse consumer needs and preferences. For instance, understanding the pasting properties of poundo flour allows for the development of gluten-free breads, cakes, and other baked items. Another application is in the formulation of convenient, shelf-stable porridge or weaning foods for infants and young children. Additionally, the pasting properties of poundo flour could be leveraged in producing value-added sweet potato–based snacks or extruded products. Food manufacturers can optimize pasting properties to produce poundo flour with desirable consistency and texture to improve the final product quality, making it more appealing to consumers. 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引用次数: 0

Abstract

ABSTRACT

Understanding the impact of processing factors on the pasting properties of flour is critical for optimizing its quality, functionality, and suitability for various food applications. This study investigated the effect of three processing factors: slice thickness, precooking time, and drying temperature on the pasting properties of poundo flour made from precooked tuber crops (sweet potato) using a 3 × 5 central composite rotatable design. Pasting properties, including peak viscosity (PV), final viscosity (FV), trough viscosity (TV), setback viscosity (SBV), breakdown viscosity (BDV), and pasting time (Pt), were analyzed. The measured values ranged as follows: PV (192.46–281.36 $R V U$ ), FV (211.37–298.25 $R V U$ ), TV (75.3–99.37 $R V U$ ), BDV (114.03–195.99 $R V U$ ), SBV (116.09–210.97 $R V U$ ), and Pt (3.86–6.44 $\min$ ). The coefficients of determination of the PV, FV, TV, BDV, SBV, and Pt were 0.96, 0.94, 0.80, 0.95, 0.93, and 0.78, respectively. High coefficients of determination indicated strong correlations between processing factors and pasting properties. Optimization aimed to maximize viscosities while minimizing Pt. Predicted optimum values of 281.36 $R V U$ (PV), 283.81 $R V U$ (FV), 90.90 $R V U$ (TV), 190.71 $R V U$ (BDV), 193.16 $R V U$ (SBV), and 4.54 $\min$ (Pt) were obtained at 2.51 $mm$ slice thickness, 21.38 $\min$ precooking time, and 64.79°C drying temperature. This was experimentally validated to give corresponding values of 282.36 $R V U$ , 282.21 $R V U$ , 91.04 $R V U$ , 190.22 $R V U$ , 193.59 $R V U$ , and 4.46 $\min$ , respectively. The developed models could be used to select any combination of the processing parameters that will suit the pasting properties of poundo flour made from precooked sweet potato tubers.

Practical Application

By carefully controlling and understanding the processing factors that influence the pasting properties of poundo flour made from precooked sweet potato tubers, the food industry can create high-quality, versatile, and nutritious products that meet diverse consumer needs and preferences. For instance, understanding the pasting properties of poundo flour allows for the development of gluten-free breads, cakes, and other baked items. Another application is in the formulation of convenient, shelf-stable porridge or weaning foods for infants and young children. Additionally, the pasting properties of poundo flour could be leveraged in producing value-added sweet potato–based snacks or extruded products. Food manufacturers can optimize pasting properties to produce poundo flour with desirable consistency and texture to improve the final product quality, making it more appealing to consumers. Furthermore, food service providers can select poundo flour with specific pasting properties that best suit different recipes like soups, sauces, or doughs, enhancing the culinary experience.

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几种加工因素对红薯块茎制粉糊化性能的影响

了解加工因素对面粉糊化特性的影响对于优化面粉的质量、功能和各种食品应用的适用性至关重要。采用3 × 5中心复合旋转式设计，研究了切片厚度、预熟时间和干燥温度对块茎作物（甘薯）预熟制粉的糊化性能的影响。分析了膏体性能，包括峰值粘度（PV）、终粘度（FV）、谷粘度（TV）、挫折粘度（SBV）、击穿粘度（BDV）和膏体时间（Pt）。测量值范围如下：Pv (192.46-281.36 r v u $ rvu $), fv (211.37-298.25 r v u $ rvu $)，TV (75.3-99.37 r v u $ rvu $), BDV (114.03-195.99 r v u $ rvu $)，SBV (116.09-210.97 RVU$ RVU$), Pt （3.86-6.44 min ${\ mathm {min}}$）。PV、FV、TV、BDV、SBV和Pt的决定系数分别为0.96、0.94、0.80、0.95、0.93和0.78。较高的决定系数表明加工因素与膏体性能之间存在很强的相关性。预测最优值为281.36 RVU$ RVU$ （PV）、283.81 RVU$ RVU$ （FV）、90.90 r v u $ rvu $ (tv), 190.71 r v u $ rvu $ (bdv)，193.16 RVU$ RVU$ （SBV）和4.54 min ${\mathrm{mm}}$切片厚度${\mathrm{mm}}$ （Pt）。预煮时间21.38 min ${\ mathm {min}}$，干燥温度64.79℃。通过实验验证得到相应的值为282.36 RVU$ RVU$, 282.21 RVU$ RVU$，91.04 r v u $ rvu $, 190.22 r v u $ rvu $，193.59 RVU$ RVU$, 4.46 min ${\mathrm{min}}$。所建立的模型可用于选择任何适合预熟红薯块茎制成的poundo面粉糊化特性的加工参数组合。通过仔细控制和了解影响预熟红薯块茎制成的poundo面粉糊状特性的加工因素，食品工业可以生产出高质量、多用途和营养丰富的产品，满足不同消费者的需求和偏好。例如，了解磅面粉的糊状特性有助于开发无麸质面包、蛋糕和其他烘焙食品。另一个应用是在配方方便，货架稳定的粥或断奶食品的婴幼儿。此外，磅多面粉的糊化特性可以用于生产以甘薯为基础的增值零食或挤压产品。食品制造商可以优化糊化性能，生产出具有理想稠度和质地的磅多面粉，以提高最终产品的质量，使其对消费者更具吸引力。此外，食品服务提供商可以选择具有特定糊状特性的磅多面粉，以最适合不同的食谱，如汤、酱汁或面团，提高烹饪体验。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.