Effect of bleaching and variety on the physico-chemical, functional and rheological properties of three new Irish potatoes (Cipira, Pamela and Dosa) flours grown in the locality of Dschang (West region of Cameroon)
Enzymatic browning, which usually occurs during irish potato tuber processing, causes deterioration in the nutritional, functional, physical and acceptability quality of the products derived from this matrix. To fight against this phenomenon, several treatment methods have been developed, such as bl...
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Elsevier
2019-12-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844019366411 |
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| author | Julie Mathilde Klang Stephano Tambo Tene Leonie Gaytane Nguemguo Kalamo Gires Teboukeu Boungo Serge Cyrille Ndomou Houketchang Hermann Arantes Kohole Foffe Hilaire Macaire Womeni |
| author_facet | Julie Mathilde Klang Stephano Tambo Tene Leonie Gaytane Nguemguo Kalamo Gires Teboukeu Boungo Serge Cyrille Ndomou Houketchang Hermann Arantes Kohole Foffe Hilaire Macaire Womeni |
| author_sort | Julie Mathilde Klang |
| collection | DOAJ |
| description | Enzymatic browning, which usually occurs during irish potato tuber processing, causes deterioration in the nutritional, functional, physical and acceptability quality of the products derived from this matrix. To fight against this phenomenon, several treatment methods have been developed, such as bleaching. This led us to investigate the effect of bleaching on the physico-chemical, functional and rheological properties of three irish potato varieties. To achieve our objective, blanched and unbleached irish potatoes flours of three varieties (Cipira, Dosa and Pamela) were produced. The physico-chemical, functional and rheological aspects of the flours were then studied according to standard and developped methods. It appears from this study that treatment and variety significantly influenced (P < 0.05) the nutritional composition of irish potatoes flours. The physical properties with the exception of titratable acidity were affected (P < 0.05) by the treatment and the varieties. Analysis of the functional properties revealed that unbleached flours had a higher swelling rate and water retention capacity than bleached flours. Rheological properties, such as final viscosity, are influenced by the treatment and variety. The main component analysis showed that bleaching affects the properties of the varieties Pamela and Cipira. In view of all this, we can therefore highlight the applicability of each of the flours in a specific industrial field. |
| first_indexed | 2024-12-18T15:14:22Z |
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| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-12-18T15:14:22Z |
| publishDate | 2019-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-bb3a2c0b7dd543cbb1bfb3fa1c3380c92022-12-21T21:03:34ZengElsevierHeliyon2405-84402019-12-01512e02982Effect of bleaching and variety on the physico-chemical, functional and rheological properties of three new Irish potatoes (Cipira, Pamela and Dosa) flours grown in the locality of Dschang (West region of Cameroon)Julie Mathilde Klang0Stephano Tambo Tene1Leonie Gaytane Nguemguo Kalamo2Gires Teboukeu Boungo3Serge Cyrille Ndomou Houketchang4Hermann Arantes Kohole Foffe5Hilaire Macaire Womeni6Corresponding author.; Research Unit of Biochemistry, Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, CameroonResearch Unit of Biochemistry, Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, CameroonResearch Unit of Biochemistry, Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, CameroonResearch Unit of Biochemistry, Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, CameroonResearch Unit of Biochemistry, Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, CameroonResearch Unit of Biochemistry, Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, CameroonResearch Unit of Biochemistry, Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, CameroonEnzymatic browning, which usually occurs during irish potato tuber processing, causes deterioration in the nutritional, functional, physical and acceptability quality of the products derived from this matrix. To fight against this phenomenon, several treatment methods have been developed, such as bleaching. This led us to investigate the effect of bleaching on the physico-chemical, functional and rheological properties of three irish potato varieties. To achieve our objective, blanched and unbleached irish potatoes flours of three varieties (Cipira, Dosa and Pamela) were produced. The physico-chemical, functional and rheological aspects of the flours were then studied according to standard and developped methods. It appears from this study that treatment and variety significantly influenced (P < 0.05) the nutritional composition of irish potatoes flours. The physical properties with the exception of titratable acidity were affected (P < 0.05) by the treatment and the varieties. Analysis of the functional properties revealed that unbleached flours had a higher swelling rate and water retention capacity than bleached flours. Rheological properties, such as final viscosity, are influenced by the treatment and variety. The main component analysis showed that bleaching affects the properties of the varieties Pamela and Cipira. In view of all this, we can therefore highlight the applicability of each of the flours in a specific industrial field.http://www.sciencedirect.com/science/article/pii/S2405844019366411Food scienceAgricultural scienceIrish potatoesBleachingFloursProperties |
| spellingShingle | Julie Mathilde Klang Stephano Tambo Tene Leonie Gaytane Nguemguo Kalamo Gires Teboukeu Boungo Serge Cyrille Ndomou Houketchang Hermann Arantes Kohole Foffe Hilaire Macaire Womeni Effect of bleaching and variety on the physico-chemical, functional and rheological properties of three new Irish potatoes (Cipira, Pamela and Dosa) flours grown in the locality of Dschang (West region of Cameroon) Heliyon Food science Agricultural science Irish potatoes Bleaching Flours Properties |
| title | Effect of bleaching and variety on the physico-chemical, functional and rheological properties of three new Irish potatoes (Cipira, Pamela and Dosa) flours grown in the locality of Dschang (West region of Cameroon) |
| title_full | Effect of bleaching and variety on the physico-chemical, functional and rheological properties of three new Irish potatoes (Cipira, Pamela and Dosa) flours grown in the locality of Dschang (West region of Cameroon) |
| title_fullStr | Effect of bleaching and variety on the physico-chemical, functional and rheological properties of three new Irish potatoes (Cipira, Pamela and Dosa) flours grown in the locality of Dschang (West region of Cameroon) |
| title_full_unstemmed | Effect of bleaching and variety on the physico-chemical, functional and rheological properties of three new Irish potatoes (Cipira, Pamela and Dosa) flours grown in the locality of Dschang (West region of Cameroon) |
| title_short | Effect of bleaching and variety on the physico-chemical, functional and rheological properties of three new Irish potatoes (Cipira, Pamela and Dosa) flours grown in the locality of Dschang (West region of Cameroon) |
| title_sort | effect of bleaching and variety on the physico chemical functional and rheological properties of three new irish potatoes cipira pamela and dosa flours grown in the locality of dschang west region of cameroon |
| topic | Food science Agricultural science Irish potatoes Bleaching Flours Properties |
| url | http://www.sciencedirect.com/science/article/pii/S2405844019366411 |
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