Quality Analysis of Purple Sweet Potato Flour under Different Drying Processes

Quality Analysis of Purple Sweet Potato Flour under Different Drying Processes

The research is aim to screen out a technology which is suitable for producing a kind of raw purple sweet potato flour (RPSPF) with high anthocyanin content and low gelatinization degree (GD) in industry. Therefore, the changes of anthocyanins, GD, sensory score and comprehensive score of purple swe...

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Bibliographic Details
Main Authors: Tian XIONG, Fang CAI, Jianjun HE, Jianbin SHI, Sha CAI, Yong SUI, Xueling CHEN, Chuanhui FAN, Deshun ZHOU, Xin MEI
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-03-01
Series:Shipin gongye ke-ji
Subjects:
purple sweet potato flour(pspf)
raw purple sweet potato flour(rpspf)
gelatinization degree(gd)
anthocyanins
combined hot-air and microwave drying(hd-md)
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050156

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050156

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