FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23): 119-122.doi: 10.7506/spkx1002-6300-200923025

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Physico-chemical Properties of Different Varieties of Sweet Potato Flour

DUAN Xin,XUE Wen-tong*,ZHANG Hui   

  1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
  • Received:2008-12-19 Online:2009-12-01 Published:2010-12-29
  • Contact: XUE Wen-tong


The chemical composition and physico-chemical properties of four kinds of sweet potato flour were studied. The study showed that Jing 553 had highest water holding capacity and gelatinization while Xu 23 displayed highest oil binding capacity and Jing 6 had the lowest transparency. All the potato flour behaved as a pseudo plastic fluid. The applicability of sweet potato flour was investigated. Results showed that Xu 23 was optimum for the dehydrated product while Jing 6, due to its high amylose content, possessed good resistant ability and hence is easy to mold. High amylopectin content was observed in Jing 553, which could be used to enhance water holding capacity of food. Yi 138 displayed good freeze-thaw stability, suitable for refrigerant food processing.

Key words: sweet potato flour, physico-chemical properties, applicability

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