Physicochemical Properties of Sweet Potato Flour and Starch as Affected by Blanching and Processing

摘要: The effects of blanching on physicochemical properties flours and starches prepared from two varieties sweet potatoes (Mun-Kai Negro) were studied compared. pasting temperature peak viscosity starches, respectively, 74 80 °C 381 433 RVU. (74.0-94.8 °C) was greater than that starch, depending the variety process. However, (ca. 103-120 RVU) lower corresponding starches. Partial gelatinization starch granules observed as a result 1-min blanching. Composition flour found to affect swelling power solubility. content unblanched potato blanched 97; 66.3 74.9; well 36.6 40.4%, respectively. Amylose varied 17.2-20.8%.