Effects of blanching drying methods on the structure and physicochemical properties of starch in sweet potato slices. (June 2022)

• Record Type: Journal Article
• Authors: Sun, Qiaolan; Song, Xiaoqian; Arun S, Mujumdar; Zhang, Long; Yu, Xiaojie; Zhou, Cunshan; Tang, Yuxin; Yagoub, Abu ElGasim Ahmed
• Is Part Of: Food hydrocolloids. Volume 127(2022)
• Publication Date: 2022-06
• Subjects: Conveyor belt catalytic infrared equipment -- Sweet potato starch -- Blanching -- Structural -- Functional features; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2022.107543
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: 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 °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. Graphical abstract: Image 1 Highlights: The integration of blanching and drying of sweet potato chips was realized. After integrated processing, starch granules maintained their complete shape. The starch obtained by integrated processing had higher thermal stability.