Sugar boiling pre-treatment improves radio frequency explosion puffing quality on modifying the physicochemical and functional properties of purple sweet potato flour

The effects of sugar boiling pretreatment (SBP) with different maltitol concentrations (20 %, 30 %, and 40 %) and boiling time (0 — 6 min) on the physicochemical and functional properties of purple sweet potato flour and the radiofrequency explosion puffing (RFEP) quality were investigated. The resu...

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Bibliographic Details
Published in:International journal of biological macromolecules 2025-03, Vol.294, p.139543, Article 139543
Main Authors: Mao, Chao, Chen, Yurui, Ye, Pengfei, Chang, Zhi, Sun, Shijing, Liu, Rong, Wang, Yequn, Chen, Xiangwei, Fu, Hongfei, Wang, Yunyang, Wang, Ke
Format: Article
Language:English
Subjects:
Anthocyanin
Physicochemical properties
Purple sweet potato flour
Radio frequency explosion puffing
Sugar boiling pretreatment
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Summary:The effects of sugar boiling pretreatment (SBP) with different maltitol concentrations (20 %, 30 %, and 40 %) and boiling time (0 — 6 min) on the physicochemical and functional properties of purple sweet potato flour and the radiofrequency explosion puffing (RFEP) quality were investigated. The results showed that the volume ratio, crispness, anthocyanin retention rate and overall acceptability of the samples were maximized after boiling for 6 min at 40 % maltitol concentration achieving increases of 78.63 %, 437.50 %, 392.25 % and 552.94 %, respectively compared to the control (p 
ISSN:0141-8130
1879-0003
1879-0003
DOI:10.1016/j.ijbiomac.2025.139543