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Keywords:

  • Antioxidants;
  • Drum-drying;
  • extrusion;
  • flour;
  • purple-flesh sweet potato;
  • total phenolic

Summary

Effects of extrusion and drum-drying treatments on physico-functional and antioxidant properties of flours prepared from purple-flesh sweet potato were evaluated. Extrusion variables were feed moisture contents (MC; 10%, 13%, 16%) and screw speeds (SS; 250, 325, 400 r.p.m.), whereas drum-drying was done at 120, 130 or 140 °C. Effects of MC were generally greater than SS on flour properties. Extruded flours showed higher water absorption and water solubility indices compared with control nonextruded flours. Regardless of SS, total phenolic content and antioxidant activities (DPPH and ABTS) of flours processed at 10% MC were significantly higher than those at 13% and 16%. Both extruded and drum-dried flours exhibited no peak viscosity, indicating complete gelatinisation of starch. Maximum phenolic content and antioxidant activities of drum-dried flours were obtained at 140 °C. Although drum-dried flours had higher antioxidant capacity than extruded flours, both flours could potentially be used as food ingredients.