Physico-chemical and flowability characteristics of a new variety of Malaysian sweet potato, VitAto Flour
Proximate, functional and pasting properties of a new variety of sweet potato, VitAto, flour, known for its high vitamin A contents, were compared with two other commercial sweet potatoes, Bukit Naga and Okinawan, flour available in Malaysia. The recoveries of each sweet potato from milling were not...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/40810/1/53%20IFRJ%2021%20%2805%29%202014%20Chin%20661.pdf |
| _version_ | 1796973813122990080 |
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| author | Mohd Hanim, Abu Bakr Chin, Nyuk Ling Yusof, Yus Aniza |
| author_facet | Mohd Hanim, Abu Bakr Chin, Nyuk Ling Yusof, Yus Aniza |
| author_sort | Mohd Hanim, Abu Bakr |
| collection | UPM |
| description | Proximate, functional and pasting properties of a new variety of sweet potato, VitAto, flour, known for its high vitamin A contents, were compared with two other commercial sweet potatoes, Bukit Naga and Okinawan, flour available in Malaysia. The recoveries of each sweet potato from milling were not significantly different at about 20% but in proximate analysis, the VitAto presented the highest protein (5.7%) and dietary fiber (14.8%) contents with more energy 399.6 kcal/100 g produced. The VitAto flour has average particle size of 132.04 μm. The pasting temperature of the VitAto flour was 65oC, with highest setback and trough viscosity values of 530.90 and 197.20 mPa.s, respectively. The flour is classified as easy flowing and stable powders. This study provides information which helps in the handling, packing and storage of sweet potato flours. It also shows that the VitAto flour has an array of functional, pasting and proximate properties that can facilitate its uses in many areas with better nutritional properties. |
| first_indexed | 2024-03-06T08:48:07Z |
| format | Article |
| id | upm.eprints-40810 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T08:48:07Z |
| publishDate | 2014 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| record_format | dspace |
| spelling | upm.eprints-408102015-10-09T01:27:51Z http://psasir.upm.edu.my/id/eprint/40810/ Physico-chemical and flowability characteristics of a new variety of Malaysian sweet potato, VitAto Flour Mohd Hanim, Abu Bakr Chin, Nyuk Ling Yusof, Yus Aniza Proximate, functional and pasting properties of a new variety of sweet potato, VitAto, flour, known for its high vitamin A contents, were compared with two other commercial sweet potatoes, Bukit Naga and Okinawan, flour available in Malaysia. The recoveries of each sweet potato from milling were not significantly different at about 20% but in proximate analysis, the VitAto presented the highest protein (5.7%) and dietary fiber (14.8%) contents with more energy 399.6 kcal/100 g produced. The VitAto flour has average particle size of 132.04 μm. The pasting temperature of the VitAto flour was 65oC, with highest setback and trough viscosity values of 530.90 and 197.20 mPa.s, respectively. The flour is classified as easy flowing and stable powders. This study provides information which helps in the handling, packing and storage of sweet potato flours. It also shows that the VitAto flour has an array of functional, pasting and proximate properties that can facilitate its uses in many areas with better nutritional properties. Faculty of Food Science and Technology, Universiti Putra Malaysia 2014 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/40810/1/53%20IFRJ%2021%20%2805%29%202014%20Chin%20661.pdf Mohd Hanim, Abu Bakr and Chin, Nyuk Ling and Yusof, Yus Aniza (2014) Physico-chemical and flowability characteristics of a new variety of Malaysian sweet potato, VitAto Flour. International Food Research Journal, 21 (5). pp. 2099-2107. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/21%20%2805%29%202014/53%20IFRJ%2021%20%2805%29%202014%20Chin%20661.pdf |
| spellingShingle | Mohd Hanim, Abu Bakr Chin, Nyuk Ling Yusof, Yus Aniza Physico-chemical and flowability characteristics of a new variety of Malaysian sweet potato, VitAto Flour |
| title | Physico-chemical and flowability characteristics of a new variety of Malaysian sweet potato, VitAto Flour |
| title_full | Physico-chemical and flowability characteristics of a new variety of Malaysian sweet potato, VitAto Flour |
| title_fullStr | Physico-chemical and flowability characteristics of a new variety of Malaysian sweet potato, VitAto Flour |
| title_full_unstemmed | Physico-chemical and flowability characteristics of a new variety of Malaysian sweet potato, VitAto Flour |
| title_short | Physico-chemical and flowability characteristics of a new variety of Malaysian sweet potato, VitAto Flour |
| title_sort | physico chemical and flowability characteristics of a new variety of malaysian sweet potato vitato flour |
| url | http://psasir.upm.edu.my/id/eprint/40810/1/53%20IFRJ%2021%20%2805%29%202014%20Chin%20661.pdf |
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