Application of near-infrared spectroscopy for screening the potato flour content in Chinese steamed bread
Sign Up to like & getrecommendations! Published in 2019 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-018-00552-x
Abstract: Near-infrared (NIR) spectroscopy combined with chemometrics was used as a technique to predict the potato flour content in Chinese steamed bread (CSB). The inner core of CSB was chosen as the measuring position for acquiring… read more here.
Keywords: flour content; near infrared; potato flour; content chinese ... See more keywords
Effects of substituting sweet potato flour for ground corn on performance, feeding behavior, and metabolism of dairy cows.
Sign Up to like & getrecommendations! Published in 2021 at "Tropical animal health and production"
DOI: 10.1007/s11250-021-02836-7
Abstract: The objective of this study was to evaluate the effect of substituting sweet potato flour for ground corn in rations fed to lactating dairy on milk yield and composition, blood metabolites, and feeding behavior. Twenty… read more here.
Keywords: ground; sweet potato; feeding behavior; potato flour ... See more keywords
Preparation and application of potato flour with low gelatinization degree using flash drying
Sign Up to like & getrecommendations! Published in 2018 at "Drying Technology"
DOI: 10.1080/07373937.2017.1370716
Abstract: ABSTRACT A novel processing method of potato flour with a low starch gelatinization degree was realized by flash drying technique. Starch gelatinization degree, pasting properties, thermal characteristics, and morphological features between commercial potato flours (commercial… read more here.
Keywords: flash; potato flour; dried potato; gelatinization degree ... See more keywords
Thermal, structure, and rheological properties of native potato flour prepared under different combined drying methods
Sign Up to like & getrecommendations! Published in 2019 at "Drying Technology"
DOI: 10.1080/07373937.2019.1705332
Abstract: Abstract Native potato flour is one of the functional additives for dough making in food processing to meet the increasing healthy food requirements. To explore an efficient combination drying methods for native potato flour processing,… read more here.
Keywords: temperature; combined drying; native potato; potato flour ... See more keywords
Development of a predictive model to determine potato flour content in potato-wheat blended powders using near-infrared spectroscopy
Sign Up to like & getrecommendations! Published in 2018 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2018.1502199
Abstract: ABSTRACT Potato is a good source of dietary energy and several micronutrients, and the development of staple foods using potato-wheat blended powder has received much attention recently in China. A rapid and accurate method for… read more here.
Keywords: potato; model; potato flour; spectroscopy ... See more keywords
Functional properties of sweet potato flour and its role in product development: a review
Sign Up to like & getrecommendations! Published in 2020 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2020.1818776
Abstract: ABSTRACT Producing food products from sweet potato flour are very feasible in worldwide due to wide availability, natural color, high-energy, low-protein, good biological activity in the human diet and low cost, as a result, become… read more here.
Keywords: functional properties; properties sweet; sweet potato; potato flour ... See more keywords
Effects of incorporating nonmodified sweet potato (Ipomoea batatas) flour on wheat pasta functional characteristics.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of texture studies"
DOI: 10.1111/jtxs.12319
Abstract: The effects of substituting wheat flour using fractions of blanched or nonblanched sweet potato flour on produced pasta functional characteristics were investigated. The use of sweet potato flour to replace fractions of wheat flour, regardless… read more here.
Keywords: potato; potato flour; sweet potato; pasta functional ... See more keywords
Chemical and Pasting Properties of Potato Flour (Solanum tuberosum L.) in relation to Different Processing Techniques
Sign Up to like & getrecommendations! Published in 2023 at "Journal of Food Processing and Preservation"
DOI: 10.1155/2023/3414760
Abstract: Processing potato tubers into flour can be done using various methods, which can impact the flour’s nutritional and pasting properties. This study evaluated the effects of five different processing methods, namely, low-temperature blanching, followed by… read more here.
Keywords: properties potato; potato flour; viscosity; oven drying ... See more keywords
Study on the nutritional quality and volatile aroma compounds in cupcakes supplemented with raw dehydrated potato flour
Sign Up to like & getrecommendations! Published in 2023 at "International Journal of Food Engineering"
DOI: 10.1515/ijfe-2022-0225
Abstract: Abstract Cupcakes were made by LZ-111 and LS-10 raw dehydrated potato flour (RDPF) with 10 %, 30 %, and 50 % additions. The addition of RDPFs improved nutritional quality but decreased the height and lightness compared to the… read more here.
Keywords: volatile aroma; potato flour; raw dehydrated; dehydrated potato ... See more keywords
Yellow sweet potato flour: use in sweet bread processing to increase β-carotene content and improve quality.
Sign Up to like & getrecommendations! Published in 2018 at "Anais da Academia Brasileira de Ciencias"
DOI: 10.1590/0001-3765201820150804
Abstract: Yellow sweet potato is mostly produced by small farmers, and may be a source of energy and carotenoids in the human diet, but it is a highly perishable crop. To increase its industrial application, yellow… read more here.
Keywords: potato flour; increase; sweet potato; yellow sweet ... See more keywords
In vitro fermentation of diets containing sweet potato flour as a substitute for corn in diets for ruminants
Sign Up to like & getrecommendations! Published in 2020 at "Ciencia Rural"
DOI: 10.1590/0103-8478cr20181055
Abstract: portuguesCom a intensificacao dos sistemas de producao e o aumento das exigencias alimentares das vacas leiteiras criou-se a necessidade de diversificacao nas opcoes de alimentos, focando em alternativas mais eficientes, modernas e sustentaveis. Poucas pesquisas… read more here.
Keywords: sweet potato; milho; corn; gas ... See more keywords