Nutritional, physico-chemical, and pasting properties of sweet potato raw powder: effects of color protection combined with different drying methods.

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-09-16 DOI:10.1002/jsfa.70207

Joysree Roy, Hongnan Sun, Mengmei Ma, Taihua Mu, Zulipiya Maimaiti

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引用次数: 0

Abstract

Background: Due to the increasing production and significant nutritional benefits of sweet potato, it is crucial to utilize sweet potato as raw powder for various applications. However, there is still a lack of optimum processing technology for the production of sweet potato raw powder with an emphasis on the quality parameters. The present research aimed to improve the quality of sweet potato raw powder by investigating the impact of color protection combined with various drying techniques on the nutritional, physico-chemical, and pasting characteristics thereof.

Results: Compared with sun drying alone (O1, P1), the combined treatment of 1% (w/v) ascorbic acid for color protection and microwave vacuum drying (O6, P6) significantly enhanced the nutritional profile of both orange and purple sweet potato raw powders, which increased the content of protein, total dietary fiber, starch, total polyphenols by 9.06-10.82%, 27.25-30.67%, 11.26-13.96%, and 20.52-32.18%, respectively. Furthermore, the resulting powders exhibited superior quality attributes, including color, water absorption index, water solubility index, swelling capacity, and flowability, which were comparable to those of samples prepared by freeze-drying.

Conclusion: The findings indicated that ascorbic acid treatment combined with microwave vacuum drying was an effective technique for processing sweet potato raw powder, and it could also be developed on a larger production scale. © 2025 Society of Chemical Industry.

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红薯原料粉的营养、理化、糊化特性：不同干燥方法相结合的护色效果

背景：由于红薯的产量不断增加和显著的营养价值，利用红薯作为原料粉进行各种应用是至关重要的。然而，目前仍缺乏以质量参数为重点的红薯原料粉生产的最佳加工工艺。为了提高红薯原料粉的品质，研究了颜色保护与不同干燥工艺相结合对红薯原料粉营养、理化和糊化特性的影响。结果：与单独晒干（O1, P1）相比，1% （w/v）抗坏血酸护色与微波真空干燥（O6, P6）联合处理显著提高了橙薯和紫薯原料粉的营养成分，蛋白质、总膳食纤维、淀粉和总多酚含量分别提高了9.06 ~ 10.82%、27.25 ~ 30.67%、11.26 ~ 13.96%和20.52 ~ 32.18%。此外，所制得的粉末在颜色、吸水指数、水溶性指数、溶胀能力和流动性等方面均优于冷冻干燥制得的样品。结论：抗坏血酸处理与微波真空干燥相结合是一种有效的甘薯原料粉加工工艺，具有较大的生产规模。©2025化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.