Publication Date
2023
Journal or Book Title
Food Chemistry: X
Abstract
The physicochemical properties of sweet potato flour (SPF) can be modified by annealing. Native SPF was annealed in deionized water at a flour-to-water ratio of 1:3 (w/v) and temperatures of 50, 55, 60, or 65 °C for either 12 or 24 h. Annealed SPF maintained the A-type crystalline region and displayed increased relative crystallinity, increased pasting temperature, and decreased breakdown. SPF gels showed enhanced hardness together with better springiness when SPF was annealed at low temperature/long time or high temperature/short time. Annealed SPF hydrogel sheets contained larger, more uniform, and smoother pores than native ones. Noticeably, hydrogel sheets made of SPF annealed at 50 °C for 24 h exhibited advanced fracture strain from 93% to 176%. Overall, this work showed that annealing could modulate the characteristics of SPR hydrogels, which may widen the extent of applications in food industries. However, the annealing conditions need to be optimized.
DOI
https://doi.org/10.1016/j.fochx.2023.100674
Volume
18
License
UMass Amherst Open Access Policy
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.
Recommended Citation
Zhang, Ziwen; Shang, Mengshan; McClements, David Julian; Qiu, Chao; Ji, Na; Dai, Lei; Qin, Yang; Xiong, Liu; and Sun, Qingjie, "Effects of annealing temperature and time on the structural and physicochemical properties of sweet potato flour hydrogels" (2023). Food Chemistry: X. 76.
https://doi.org/10.1016/j.fochx.2023.100674