Chompoonuch Khongla, Prachit Yuwang, Thananun Yuwang, Sumalee Musika
{"title":"有机红薯粉的理化、植物化学和抗氧化特性及其在面包棒中的应用","authors":"Chompoonuch Khongla, Prachit Yuwang, Thananun Yuwang, Sumalee Musika","doi":"10.48048/tis.2024.8162","DOIUrl":null,"url":null,"abstract":"Sweet potato flour (SPF) is used to produce food products worldwide due to good biological activity in the human diet and low cost. In this experiment, sweet potato tubers were processed into flour including purple-SPF, yellow-SPF and orange-SPF and applied in breadsticks. The proximate, physical, phytochemical and antioxidant properties of flour and breadsticks were investigated. The carbohydrate, moisture, ash, fat, protein and fiber contents of SPF ranged from 82.19 - 85.21, 4.12 - 5.78, 1.30 - 2.46, 0.32 - 0.86, 4.07 - 4.74 and 3.58 - 5.65 %, respectively. The water activity (aw) of SPF ranged from 0.2277 - 0.2695. The phytochemical analysis showed that purple-SPF and purple-SPF based breadstick products exhibited the highest total phenolic contents (TPC), total flavonoid contents (TFC) and total anthocyanin contents (TAC), while total carotenoid contents (TCC) was observed in both orange-SPF and breadstick made from orange-SPF. In addition, purple-SPF and breadstick produced from purple-SPF had the highest antioxidant activity against ABTS, FRAP, DPPH and metal chelating activity. The X-ray diffraction patterns of SPF samples showed a C-type crystal structure, with a crystallinity ranging from 19.43 - 31.05 %. The scanning electron micrographs of SPF granules revealed that they were mostly round and spherical, with a size range between 5 - 28 µm. The viscosity characteristics of yellow-SPF had the highest peak viscosity (307.97 ± 9.87 RVU), trough viscosity (200.81 ± 10.07 RVU), breakdown (108.42 ± 3.13 RVU), final viscosity (277.75 ± 8.60 RVU) and setback (76.95 ± 4.03 RVU). The physical quality showed breadstick from yellow-SPF had the highest hardness and fracturability with values of 11,537.67 ± 190.58 g and 11,143.33 ± 161.97 g, respectively. These results indicate that sweet potato flour composite breadstick has high phytochemical and antioxidant potential and may be applied in the food industry.","PeriodicalId":513497,"journal":{"name":"Trends in Sciences","volume":"60 8","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Physicochemical, Phytochemical and Antioxidant Properties of Organic Sweet Potato Flour and Its Application in Breadstick\",\"authors\":\"Chompoonuch Khongla, Prachit Yuwang, Thananun Yuwang, Sumalee Musika\",\"doi\":\"10.48048/tis.2024.8162\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Sweet potato flour (SPF) is used to produce food products worldwide due to good biological activity in the human diet and low cost. In this experiment, sweet potato tubers were processed into flour including purple-SPF, yellow-SPF and orange-SPF and applied in breadsticks. The proximate, physical, phytochemical and antioxidant properties of flour and breadsticks were investigated. The carbohydrate, moisture, ash, fat, protein and fiber contents of SPF ranged from 82.19 - 85.21, 4.12 - 5.78, 1.30 - 2.46, 0.32 - 0.86, 4.07 - 4.74 and 3.58 - 5.65 %, respectively. The water activity (aw) of SPF ranged from 0.2277 - 0.2695. The phytochemical analysis showed that purple-SPF and purple-SPF based breadstick products exhibited the highest total phenolic contents (TPC), total flavonoid contents (TFC) and total anthocyanin contents (TAC), while total carotenoid contents (TCC) was observed in both orange-SPF and breadstick made from orange-SPF. In addition, purple-SPF and breadstick produced from purple-SPF had the highest antioxidant activity against ABTS, FRAP, DPPH and metal chelating activity. The X-ray diffraction patterns of SPF samples showed a C-type crystal structure, with a crystallinity ranging from 19.43 - 31.05 %. The scanning electron micrographs of SPF granules revealed that they were mostly round and spherical, with a size range between 5 - 28 µm. The viscosity characteristics of yellow-SPF had the highest peak viscosity (307.97 ± 9.87 RVU), trough viscosity (200.81 ± 10.07 RVU), breakdown (108.42 ± 3.13 RVU), final viscosity (277.75 ± 8.60 RVU) and setback (76.95 ± 4.03 RVU). The physical quality showed breadstick from yellow-SPF had the highest hardness and fracturability with values of 11,537.67 ± 190.58 g and 11,143.33 ± 161.97 g, respectively. These results indicate that sweet potato flour composite breadstick has high phytochemical and antioxidant potential and may be applied in the food industry.\",\"PeriodicalId\":513497,\"journal\":{\"name\":\"Trends in Sciences\",\"volume\":\"60 8\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-07-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Trends in Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.48048/tis.2024.8162\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Trends in Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.48048/tis.2024.8162","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Physicochemical, Phytochemical and Antioxidant Properties of Organic Sweet Potato Flour and Its Application in Breadstick
Sweet potato flour (SPF) is used to produce food products worldwide due to good biological activity in the human diet and low cost. In this experiment, sweet potato tubers were processed into flour including purple-SPF, yellow-SPF and orange-SPF and applied in breadsticks. The proximate, physical, phytochemical and antioxidant properties of flour and breadsticks were investigated. The carbohydrate, moisture, ash, fat, protein and fiber contents of SPF ranged from 82.19 - 85.21, 4.12 - 5.78, 1.30 - 2.46, 0.32 - 0.86, 4.07 - 4.74 and 3.58 - 5.65 %, respectively. The water activity (aw) of SPF ranged from 0.2277 - 0.2695. The phytochemical analysis showed that purple-SPF and purple-SPF based breadstick products exhibited the highest total phenolic contents (TPC), total flavonoid contents (TFC) and total anthocyanin contents (TAC), while total carotenoid contents (TCC) was observed in both orange-SPF and breadstick made from orange-SPF. In addition, purple-SPF and breadstick produced from purple-SPF had the highest antioxidant activity against ABTS, FRAP, DPPH and metal chelating activity. The X-ray diffraction patterns of SPF samples showed a C-type crystal structure, with a crystallinity ranging from 19.43 - 31.05 %. The scanning electron micrographs of SPF granules revealed that they were mostly round and spherical, with a size range between 5 - 28 µm. The viscosity characteristics of yellow-SPF had the highest peak viscosity (307.97 ± 9.87 RVU), trough viscosity (200.81 ± 10.07 RVU), breakdown (108.42 ± 3.13 RVU), final viscosity (277.75 ± 8.60 RVU) and setback (76.95 ± 4.03 RVU). The physical quality showed breadstick from yellow-SPF had the highest hardness and fracturability with values of 11,537.67 ± 190.58 g and 11,143.33 ± 161.97 g, respectively. These results indicate that sweet potato flour composite breadstick has high phytochemical and antioxidant potential and may be applied in the food industry.
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