Sweet potatoes without peeled and sliced

Oct 13, 2025 by miodeya.com 36 views

Exploring the Potential of Orange Sweet Potato Flour: The Effect of Initial Treatment and Drying Temperature

The production of orange sweet potato flour has gained significant attention in recent years due to its potential health benefits and versatility in various food products. However, the quality of the flour can be affected by several factors, including the initial treatment method and drying temperature. This study aims to investigate the effect of these factors on the physical, chemical, and functional quality of orange sweet potato flour.

Methodology

This study employed a random design with two main factors: the initial treatment method and drying temperature. The initial treatment methods included:

Sweet potatoes without peeled and sliced: Sweet potatoes are sliced directly without stripping.
Sweet potatoes are peeled and sliced: Sweet potatoes are peeled first and then sliced.
Sweet potatoes without peeling, sliced, and soaked in a solution of sodium metabisulfite (Na2S2O5) 0.5%: Sweet potatoes are sliced without peeling, then soaked in sodium metabisulfite solution.
Sweet potatoes are peeled, sliced, and soaked in a solution of sodium metabisulfite (Na2S2O5) 0.5%: Sweet potatoes are peeled first, sliced, and then soaked in a sodium metabisulfite solution.

The drying temperatures tested included 50 °C, 55 °C, 60 °C, and 65 °C.

Parameters Analyzed

The parameters analyzed in this study included:

Physical quality: Color value, bulk density, organoleptic test color and aroma.
Chemical quality: Browning index, water content, absorption of water and oil.
Functional quality: Development, solubility, and development power when baked.

Results

The results showed that the initial treatment had a very significant effect on the color value, the organoleptic test of the color and aroma, as well as the water content. The initial treatment also had a significant effect on oil absorption, but had no significant effect on bulk density, browning index, absorption water, development power, solubility, and development power when baked.

Drying temperature has a very significant effect on color organoleptic tests, browning index, and water content. Drying temperature has no significant effect on color value, bulk density, organoleptic aroma test, water and oil absorption, development power, solubility, and development power when baked.

Interaction between the initial treatment method and the drying temperature has a significant effect on water content, but does not have a significant effect on other parameters.

Optimal Treatment Combination

The results showed that the optimal treatment combination is obtained by the initial treatment method of sweet potatoes without being peeled and soaked in a sodium metabisulfite solution (Na2S2O5) 0.5%, and drying temperature 60 °C.

Further Analysis

Further analysis of the best flour is carried out to determine the content of β-carotene, ash, protein, fat, crude fiber, total sugar, reducing sugar, starch, amylose and amylopectin, dextrose equivalent, degrees of polymerization, and vitamin C.

Benefits of this Research

This study provides important information about the effect of the initial treatment method and drying temperature on the quality of orange sweet potato flour. The results can help in choosing an optimal treatment combination to produce flour with the desired quality.

The benefits of this research include:

Provide scientific information: This study provides scientific information that can help in improving the quality of orange sweet potato flour.
Increase the added value of orange sweet potatoes: This study increases the added value of orange sweet potatoes as food.
Encourage the development of more diverse orange sweet potato food products: This study encourages the development of more diverse orange sweet potato food products.

Suggestions for Further Research

Further research is suggested to:

Review further the effect of the initial treatment method and drying temperature on the nature of orange sweet potato paths: Further research is needed to review the effect of the initial treatment method and drying temperature on the nature of orange sweet potato paths.
Test the application of orange sweet potato flour with the best treatment in various food products: Further research is needed to test the application of orange sweet potato flour with the best treatment in various food products, such as cakes, bread, and noodles.
Conduct further research on stability and shelf-life of orange sweet potato flour: Further research is needed to conduct further research on stability and shelf-life of orange sweet potato flour.

Conclusion

In conclusion, this study provides important information about the effect of the initial treatment method and drying temperature on the quality of orange sweet potato flour. The results can help in choosing an optimal treatment combination to produce flour with the desired quality. Further research is suggested to review further the effect of the initial treatment method and drying temperature on the nature of orange sweet potato paths, test the application of orange sweet potato flour with the best treatment in various food products, and conduct further research on stability and shelf-life of orange sweet potato flour.

Q: What is the purpose of this study?

A: The purpose of this study is to investigate the effect of initial treatment method and drying temperature on the physical, chemical, and functional quality of orange sweet potato flour.

Q: What are the initial treatment methods used in this study?

A: The initial treatment methods used in this study include:

Sweet potatoes without peeled and sliced: Sweet potatoes are sliced directly without stripping.
Sweet potatoes are peeled and sliced: Sweet potatoes are peeled first and then sliced.
Sweet potatoes without peeling, sliced, and soaked in a solution of sodium metabisulfite (Na2S2O5) 0.5%: Sweet potatoes are sliced without peeling, then soaked in sodium metabisulfite solution.
Sweet potatoes are peeled, sliced, and soaked in a solution of sodium metabisulfite (Na2S2O5) 0.5%: Sweet potatoes are peeled first, sliced, and then soaked in a sodium metabisulfite solution.

Q: What are the drying temperatures used in this study?

A: The drying temperatures used in this study include 50 °C, 55 °C, 60 °C, and 65 °C.

Q: What parameters are analyzed in this study?

A: The parameters analyzed in this study include:

Physical quality: Color value, bulk density, organoleptic test color and aroma.
Chemical quality: Browning index, water content, absorption of water and oil.
Functional quality: Development, solubility, and development power when baked.

Q: What are the results of this study?

A: The results of this study show that the initial treatment method has a significant effect on the color value, organoleptic test of the color and aroma, and water content. The initial treatment method also has a significant effect on oil absorption, but has no significant effect on bulk density, browning index, absorption water, development power, solubility, and development power when baked.

Q: What is the optimal treatment combination?

A: The optimal treatment combination is obtained by the initial treatment method of sweet potatoes without being peeled and soaked in a sodium metabisulfite solution (Na2S2O5) 0.5%, and drying temperature 60 °C.

Q: What are the benefits of this research?

A: The benefits of this research include:

Provide scientific information: This study provides scientific information that can help in improving the quality of orange sweet potato flour.
Increase the added value of orange sweet potatoes: This study increases the added value of orange sweet potatoes as food.
Encourage the development of more diverse orange sweet potato food products: This study encourages the development of more diverse orange sweet potato food products.

Q: What are the suggestions for further research?

A: The suggestions for further research include:

Review further the effect of the initial treatment method and drying temperature on the nature of orange sweet potato paths: Further research is needed to review the effect of the initial treatment method and drying temperature on the nature of orange sweet potato paths.
Test the application of orange sweet potato flour with the best treatment in various food products: Further research is needed to test the application of orange sweet potato flour with the best treatment in various food products, such as cakes, bread, and noodles.
Conduct further research on stability and shelf-life of orange sweet potato flour: Further research is needed to conduct further research on stability and shelf-life of orange sweet potato flour.

Q: What are the implications of this study?

A: The implications of this study are that the initial treatment method and drying temperature can significantly affect the quality of orange sweet potato flour. The optimal treatment combination can be used to produce flour with the desired quality, which can increase the added value of orange sweet potatoes as food and encourage the development of more diverse orange sweet potato food products.

Q: What are the limitations of this study?

A: The limitations of this study are that it only investigates the effect of initial treatment method and drying temperature on the physical, chemical, and functional quality of orange sweet potato flour. Further research is needed to investigate the effect of other factors on the quality of orange sweet potato flour.