Effects of annealing temperature and time on the structural and physicochemical properties of sweet potato flour hydrogels

Effects of annealing temperature and time on the structural and physicochemical properties of sweet potato flour hydrogels

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 display...

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Bibliographic Details
Main Authors: Ziwen Zhang, Mengshan Shang, David Julian McClements, Chao Qiu, Na Ji, Lei Dai, Yang Qin, Liu Xiong, Qingjie Sun
Format: Article
Language:English
Published: Elsevier 2023-06-01
Series:Food Chemistry: X
Subjects:
Annealing
Sweet potato
Flour
Hydrogels
Stretchability
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523001165

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http://www.sciencedirect.com/science/article/pii/S2590157523001165

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