Chemical and pasting properties of potato flour (Solanum tuberosum L.) in relation to different processing techniques

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cg.authorship.typesCGIAR and developing country instituteen
cg.contributor.affiliationUniversité Evangélique en Afriqueen
cg.contributor.affiliationJomo Kenyatta University of Agriculture and Technologyen
cg.contributor.affiliationInternational Institute of Tropical Agricultureen
cg.contributor.crpRoots, Tubers and Bananas
cg.coverage.countryKenya
cg.coverage.iso3166-alpha2KE
cg.coverage.regionAfrica
cg.coverage.regionEastern Africa
cg.creator.identifierAdebayo Abass: 0000-0003-1376-3608
cg.howPublishedFormally Publisheden
cg.identifier.doihttps://doi.org/10.1155/2023/3414760en
cg.identifier.iitathemeSOCIAL SCIENCE & AGRICUSINESS
cg.isijournalISI Journalen
cg.issn0145-8892en
cg.issue3414760en
cg.journalJournal of Food Processing and Preservationen
cg.reviewStatusPeer Reviewen
cg.subject.iitaAGRIBUSINESSen
cg.subject.iitaAGRONOMYen
cg.subject.iitaFOOD SECURITYen
cg.subject.iitaPLANT BREEDINGen
cg.subject.iitaPLANT PRODUCTIONen
cg.subject.iitaVALUE CHAINSen
cg.subject.impactAreaNutrition, health and food security
cg.subject.sdgSDG 2 - Zero hungeren
cg.volume2023en
dc.contributor.authorBuzera, A.en
dc.contributor.authorNkirote, E.en
dc.contributor.authorAbass, A.en
dc.contributor.authorOrina, I.en
dc.contributor.authorSila, D.en
dc.date.accessioned2023-04-04T08:04:05Zen
dc.date.available2023-04-04T08:04:05Zen
dc.identifier.urihttps://hdl.handle.net/10568/129891
dc.titleChemical and pasting properties of potato flour (Solanum tuberosum L.) in relation to different processing techniquesen
dcterms.abstractProcessing 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 oven drying (LTB_OD), high-temperature blanching followed by oven drying (HTB_OD), boiling followed by oven drying (Boiling_OD), freeze drying (FD), and oven drying (OD), on the nutritional and pasting properties of potato flour derived from Shangi potato variety. The relationships between the nutritional and pasting properties were determined using Pearson’s correlation and principal component analyses (PCA). The results indicated that freeze-dried flour exhibited higher protein content (10.17%), sucrose (88.87 mg/100 g), and magnesium (44.90 mg/100 g) content, while Boiling_OD flour showed the lowest protein (6.41%), sucrose (15.34 mg/100 g), and magnesium (35.55 mg/100 g) content. All potato flour types demonstrated a decrease in apparent viscosity with increasing shear rate, with freeze-dried flour having the highest apparent viscosity. Freeze-dried flour showed the highest peak viscosity (7098.33 cP) and breakdown viscosity (2672.00 cP). The highest final viscosity (7989.00 cP) was recorded in HTB_OD flour. Protein (r = −0:92), fiber (r = −0:81), and fat (r = −0:83) negatively correlated with the peak viscosity, while sugars (glucose (r = 0:95), fructose (r = 0:93), and sucrose (r = 0:87)) and phosphorus (r = 0:86) positively correlated with pasting properties. The first two principal components explained 90.2% of the total variance. Oven drying and freeze drying were in close proximity in the PCA score plot, indicating that these two flour types have similar chemical and pasting properties. In conclusion, the different processing methods altered the chemical and pasting properties of the flour, therefore influencing their potential use in the food industry. Considering the correlations established in this study, it is likely that chemical properties could be used to predict the pasting properties of potato flour.en
dcterms.accessRightsOpen Access
dcterms.audienceScientistsen
dcterms.available2023-03-29
dcterms.bibliographicCitationBuzera, A., Nkirote, E., Abass, A., Orina, I. & Sila, D. (2023). Chemical and pasting properties of potato flour (Solanum tuberosum L.) in relation to different processing techniques. Journal of Food Processing and Preservation, 2023: 3414760, 1-12.en
dcterms.descriptionOpen Access Articleen
dcterms.extent1-12en
dcterms.issued2023-03-29
dcterms.languageen
dcterms.licenseCC-BY-4.0
dcterms.publisherHindawi Limiteden
dcterms.subjectpotatoen
dcterms.subjectprocessingen
dcterms.subjectfood securityen
dcterms.subjectchemicophysical propertiesen
dcterms.subjectpotato flouren
dcterms.typeJournal Article

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