Effects of blanching drying methods on the structure and physicochemical properties of starch in sweet potato slices
文献类型： 外文期刊
作者： Sun, Qiaolan 1 ; Song, Xiaoqian 1 ; Arun, Mujumdar 2 ; Zhang, Long 1 ; Yu, Xiaojie 1 ; Zhou, Cunshan 1 ; Tang, Yuxin 3 ; Yagoub, Abu ElGasim Ahmed 4 ;
作者机构： 1.Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China
2.McGill Univ, Dept Bioresource Engn, Macdonald Campus, Montreal, PQ, Canada
3.Jiangsu Acad Agr Sci, Inst Agr Facil & Equipment, Nanjing 210014, Peoples R China
4.King Saud Univ, Coll Food & Agr Sci, Dept Food Sci & Nutr, POB 2460, Riyadh 11451, Saudi Arabia
关键词： Conveyor belt catalytic infrared equipment; Sweet potato starch; Blanching; Structural; Functional features
期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：11.504； 五年影响因子：11.357 ）
ISSN： 0268-005X
年卷期： 2022 年 127 卷
页码：
收录情况： SCI
摘要： The purpose of this study is to investigate the effects of belt catalytic infrared drying (BCIRD), belt catalytic infrared blanching BCIRD (BCIRB-BCIRD), and hot water BCIRD (WB-BCIRD) on the structural and functional properties of sweet potato starch (SPS). The results revealed a decrease in the starch content of SPS by 5% after WB-BCIRD treatment. The starch granules subjected to BCIRD and BCIRB-BCIRD remained intact while the surface of WB-BCIRD treated granules cracked or even collapsed. In comparison with WB-BCIRD, the solubility of BCIRB-BCIRD SPS decreased by 2.725%, the water absorption decreased by 3.4024%, and the oil absorption decreased by 3.7904%. While the degradation temperature increased by 20 degrees C and the transparency increased by 0.9745%, and. The heat treatment breaks the starch chain and destroys the arrangement of the crystal zone, which affects its functional properties. BCIRB-BCIRD is better at retaining the structural and functional properties of SPS.
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