Physico-chemical and flowability characteristics of a new variety of Malaysian sweet potato VitAto Flour

Mohd Hanim A. B., . and Chin N. L., . and Yusof Y. A., . Physico-chemical and flowability characteristics of a new variety of Malaysian sweet potato VitAto Flour. pp. 2099-2107. ISSN 22317546

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 m. 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.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(05)%202014/53%20IFRJ%...

Abstract

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 m. 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.

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Item Type:	Article
AGROVOC Term:	Sweet potatoes
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Proximate composition
AGROVOC Term:	Functional foods
AGROVOC Term:	Sweet potato flour
AGROVOC Term:	Milling
AGROVOC Term:	Proximate analysis
AGROVOC Term:	Protein content
AGROVOC Term:	Dietary fibres
AGROVOC Term:	Energy content
Geographical Term:	Malaysia
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	26 Apr 2025 15:54
URI:	http://webagris.upm.edu.my/id/eprint/21896

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