Production of pregelatinized sweet potato flour and its effect on batter and cake properties

Journal of Food Processing and PreservationVolume 45, Issue 12 e16019 ORIGINAL ARTICLE Production of pregelatinized sweet potato flour and its effect on batter and cake properties Sasivimon Chittrakorn, Corresponding Author Sasivimon Chittrakorn [email protected] orcid.org/0000-0002-4133-7991 Department of Agro-Industry, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok, Thailand Correspondence Sasivimon Chittrakorn, Department of Agro-Industry, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok 65000, Thailand. Email: [email protected] Contribution: Writing - review & editingSearch for more papers by this author Ganesh Chandra Bora, Ganesh Chandra Bora Department of Agricultural and Biological Engineering, Mississippi State University, Starkville, Mississippi,, USASearch for more papers by this author Sasivimon Chittrakorn, Corresponding Author Sasivimon Chittrakorn [email protected] orcid.org/0000-0002-4133-7991 Department of Agro-Industry, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok, Thailand Correspondence Sasivimon Chittrakorn, Department of Agro-Industry, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok 65000, Thailand. Email: [email protected] Contribution: Writing - review & editingSearch for more papers by this author Ganesh Chandra Bora, Ganesh Chandra Bora Department of Agricultural and Biological Engineering, Mississippi State University, Starkville, Mississippi,, USASearch for more papers by this author First published: 03 October 2021 https://doi.org/10.1111/jfpp.16019Citations: 2Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract Production of pregelatinized sweet potato flour by drum drying and the effect of pregelatinized flour addition on the properties of cake and frozen cake were evaluated. Drum drying temperature was varied at 110, 120, and 130°C. The water absorption index of pregelatinized flour was significantly higher and the water solubility index was lower than native sweet potato flour. Loss of birefringence in starch granules was observed in all pregelatinized flour. The addition of pregelatinized flour to wheat flour at 5%–15% showed a decrease in peak viscosity, breakdown, and setback values. Low enthalpy of gelatinization and retrogradation was observed in wheat flour substituted with pregelatinized flour. Cake batter viscosity and density increased with increasing pregelatinized flour substitution. Volumes of cake made from wheat flour and wheat flour substituted with pregelatinized flour at 5% were similar. The addition of pregelatinized to wheat flour increased hardness and decreased the enthalpy of fresh and frozen cake. Practical applications Enhanced utilization of white flesh sweet potato flour in the baking industry was studied. Pregelatinized sweet potato flour was produced by economical drum drying. Results revealed the addition of pregelatinized sweet potato flour to wheat flour increased the viscosity and density of cake batter and hardness of cakes. The reduction of retrogradation rate was observed in a cake made from wheat flour substituted with pregelatinized sweet potato flour. Open Research DATA AVAILABILITY STATEMENT Encourages Data Sharing. Citing Literature Volume45, Issue12December 2021e16019 RelatedInformation