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• W2892499594 abstract "Abstract Effects of thermal processes on bioactive compounds and properties of purple-fleshed sweet potato (PFSP) flours were studied. “Nhật tím” sweet potato cultivar grown in Vietnam was processed into flours by different techniques including hot air drying (HA), freeze drying (FD), microwave vacuum drying (MVD), drum drying (DD), and extrusion cooking (ECD), respectively. Anthocyanins (cyanidin and peonidin), phenolic acids (chlorogenic acid, caffeic acid, ferulic acid, and p-Hydroxybenzoic acid), antioxidant activity, and physical characteristics of PFSP flours were evaluated. PFSP flours prepared by MVD process contained highest cyanidin (157.56 µg/g dw), peonidin (610.40 µg/g dw), and antioxidant activity, while HA process preserved highest chlorogenic acid content (582.13 µg/g dw) and FD technique yielded PFSP flours with highest p-Hydroxybenzoic acid content (161.46 µg/g dw). According to the overall results, MVD was the most efficient process for producing PFSP flours since it could preserve the most anthocyanins and phenolic compounds with highest antioxidant activity. Practical applications PFSP is a good source of anthocyanin pigments and phenolic compounds. Therefore, conversion of fresh PFSP roots into flours through appropriate techniques is quite important to preserve the bioactive compounds and antioxidant activity contained in the raw material. Conventional drying processes in comparison with novel thermal techniques for PFSP flour preparation and characterization were investigated. The results of the study demonstrated the effective approaches to enhance the quality of PFSP flours. The outcome of this study will lead to the industrial drying and flour production of sweet potatoes in Vietnam. PFSP flours can be used in a wide variety of healthy food products such as bakeries, desserts, soups, snacks, beverages, confectioneries, and noodles." @default.
• W2892499594 created "2018-10-05" @default.
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• W2892499594 date "2018-09-01" @default.
• W2892499594 modified "2023-09-25" @default.
• W2892499594 title "Processing effects on anthocyanins, phenolic acids, antioxidant activity, and physical characteristics of Vietnamese purple-fleshed sweet potato flours" @default.
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• W2892499594 doi "https://doi.org/10.1111/jfpp.13722" @default.
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