Please wait a minute...
Food Qual Safet
Food Qual Safet  2019, Vol. 3 Issue (4): 273-278    DOI: 10.1093/fqsafe/fyz023
Research Articles     
块茎切片及加工条件对红薯粉理化性质的影响
Effect of tuber sections and processing conditions on the physicochemical properties of sweet potato (Ipomoea batatas L. (Lam)) flour
M C Iheagwara,I H Chibuzo,J C Ibeabuchi
Department of Food Science and Technology, Federal University of Technology, Owerri P.M.B 1526 Owerri, Imo State, Nigeria
 全文: PDF 
摘要：

【目的】研究切片、热处理、不同浓度化学试剂复水对红薯粉理化性质的影响。

【材料和方法】从块茎的头部、中部和尾部进行生、煮和蒸制备面粉样品。将它们与整个块茎进行比较。利用溶胀指数（SI）、吸水率（WAC）、吸油量、可溶性固形物总量（TSS）、蓝值指数（BVI）、胶凝点温度（GPT）、沸点温度（BPT）等指标测定因子影响的大小和程度。

【结果】结果表明，块茎切片的近端成分和整体成分没有显著差异（P<0.05）。块茎加工方法（TPM）和块茎加工时间（TPD）对除pH值外的所有试验参数均有显著性差异（P<0.05）。

【结论】通过研究发现，试验变量对红薯粉的理化性质有显著影响。

关键词： 红薯;  块茎切片;  理化;  加工;  面粉    
Abstract: Objective
The study was conducted to ascertain the effect of tuber sections, heat treatment, and rehydration with process chemicals of varying concentrations on the physicochemical properties of sweet potato (Ipomoea batatas L. (Lam)) flour.

Materials and Methods
The flour samples were generated as raw, boiled, and steamed from the head, middle, and tail sections of the tuber. These were compared with their whole tuber counterpart. The magnitude and extent of the factorial influence were measured using the effects on swelling index (SI), water absorption capacity (WAC), oil absorption capacity, total soluble solids (TSS), blue value index (BVI), gelling point temperature (GPT), boiling point temperature (BPT), and pH.

Results
The results obtained showed that the proximate composition from the tuber sections and the whole did not differ significantly (P < 0.05). The tuber processing method (TPM) and tuber processing duration (TPD) effected significant differences (P < 0.05) in all the test parameter except for pH respectively.

Conclusion
From the investigation, it was observed that the test variables have significant effects on the physicochemical properties of the sweet potato flour.
Key words: sweet potato    tuber sections    physicochemical    processing    flour
收稿日期: 2019-06-18 出版日期: 2020-03-02
通讯作者: M.C. Iheagwara     E-mail: marcquin.iheagwara@futo.edu.ng
服务　　
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章　　
M C Iheagwara
I H Chibuzo
J C Ibeabuchi

引用本文:

M C Iheagwara, I H Chibuzo, J C Ibeabuchi. Effect of tuber sections and processing conditions on the physicochemical properties of sweet potato (Ipomoea batatas L. (Lam)) flour. Food Qual Safet, 2019, 3(4): 273-278.

链接本文:

http://www.zjujournals.com/fqs/CN/10.1093/fqsafe/fyz023    或    http://www.zjujournals.com/fqs/CN/Y2019/V3/I4/273

[1] Xia Chen, Sophia Jun Xue, John Shi, Magdalena Kostrzynska, Joshua Tang, Evelyne Guévremont, Sébastien Villeneuve and Martin Mondor. 酸性电解水清洗红甘蓝对微生物和理化性质的影响[J]. Food Qual Safet, 2018, 2(4): 229-237.
[2] M. L. Bhavya, H. Umesh Hebbar. 脉冲光处理食品微生物安全[J]. Food Qual Safet, 2017, 1(3): 187-201.