Original paper
Physicochemical properties and bioactive compounds of different varieties of sweetpotato flour treated with high hydrostatic pressure
Abstract
Three varieties of sweetpotato flour (Orange Sunset (OS), Purple Dawn (PD), and Red) were treated by high hydrostatic pressure (HHP). Thermal analysis showed that complete starch gelatinization occurred in PD and Red subjected to 600 MPa. Starch of OS was partially gelatinized at 600 MPa. The pressure of 600 MPa caused significant decreases in peak viscosity, breakdown and setback, and an increase in pasting temperature. Compared with native...
Paper Details
Title
Physicochemical properties and bioactive compounds of different varieties of sweetpotato flour treated with high hydrostatic pressure
Published Date
Nov 1, 2019
Journal
Volume
299
Pages
125129 - 125129
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Notes
History