Comparison of Microwave and Conventional Heating on Physicochemical Properties and Phenolic Profiles of Purple Sweetpotato and Wheat Flours
Date
Authors
Supervisor
Item type
Journal Article
Degree name
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier BV
Abstract
The hydrothermal treatment assisted with microwaves on physicochemical properties and phenolic profiles of purple sweetpotato flour and wheat flour was studied and compared with those of conventional heat treatment. Both treatments significantly decreased the enthalpy change, pasting viscosity and gelling capacity of flours, while increasing particle size, gelatinization temperatures and content of resistant starch. Microwaves induced more severe damages on the starch granule morphology and crystallinity than conventional heat treatment, which could be attributed to the intensive friction and collision produced by electromagnetic waves. The total concentrations of hydroxycinnamic acid derivatives and anthocyanins in purple sweetpotato flour extracted using microwaves at 100 °C were 36% and 68% higher than those in the samples after conventional heat treatment at 100 °C, respectively. Electromagnetic waves caused a higher extent of cell damage due to sudden temperature rise during microwave treatment. Overall, microwave treatment has potential to produce novel functionalities and nutritional values of flours and can be applied as an effective approach for other starch-based food products.Description
Source
Food Bioscience (2022), doi: https://doi.org/10.1016/j.fbio.2022.101602.
Publisher's version
Rights statement
Copyright © 2022 Elsevier Ltd. All rights reserved. This is the author’s version of a work that was accepted for publication in (see Citation). Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. The definitive version was published in (see Citation). The original publication is available at (see Publisher's Version).