More
    BusinessPotato Health BenefitsNew Method Discovered to Make Sweet Potato Flour

    New Method Discovered to Make Sweet Potato Flour

    -

    Researchers have found a new method to turn sweet potatoes into gluten-free flours that are packed with antioxidants and perfect for thickening or baking, a Feb. 13 news release said.

    The release noted while wheat flour has been used for tens of thousands of years, for those who have gluten intolerance or have celiac disease, the gluten proteins in wheat flour can lead to stomach pain, nausea, and even intestinal damage. While there are several gluten-free options already available or in development, there is now another option.

    Sweet potatoes are packed with antioxidants and nutrients and have a slightly sweet flavour and hint of colour, the release said. Ofelia Rouzaud-Sández and colleagues investigated how two drying temperatures and grinding processes affected the properties of orange sweet potato flour. In the past parameters around sweet potato flour have been investigated but it hadn’t been determined how to create a sweet potato flour suitable for baking different things.

    To create the flours, the team prepared samples of orange sweet potatoes dried at either 122 or 176 F grinding them once or twice after. The release said they then investigated many parameters for each sample, comparing them to store-bought sweet potato flour and a traditional wheat one.

    “Regardless of drying temperature, grinding once damaged just enough of the starch to make it ideal for fermented products, such as gluten-free breads. Grinding twice further disrupted the starch’s crystallinity, producing thickening agents ideal for porridges or sauces,” the release said.

    It was also found that when baked as a bread, the high-temperature-dried, single-ground sample featured higher antioxidant capacity than both the store-bought version and the wheat flour. The release noted researchers said these findings could help expand the applications for orange sweet potato flour, both for home cooks and the packaged food industry.

    The findings were published in ACS Food Science & Technology.

    Related Articles

    Sweet Potato Raises Vitamin A, Fibre Levels in Bread

    New Sweet Potato Variety Luminance Launching in 2023

    A Growing Appetite for Sweet Potatoes

    Trending This Week

    Tractor in freshly plowed potato field

    Prepping Your Potato Seed for Spring — Webinar and Podcast

    0
    A good potato crop starts with good seed. If you don’t have quality seed then you’re holding back your crops potential. Should you cut...
    Seed potato storage

    Prepping Your Potato Seed for Spring

    0
    What you need to keep in mind to get your potato seed ready for planting this spring. Experts Editor’s note: This interview has been edited for...
    Railway tracks

    CP Rail Purchase of Kansas City Southern Approved

    0
    The purchase of Kansas City Southern Railway Company by Canadian Pacific Railway Limited has been approved by the United States Surface Transportation Board (STB) with conditions, a March 15 decision posted online said.
    Radish Cover Crop

    Servicing Your Soil through Cover Cropping

    0
    Cover cropping is an important part of keeping your soil in good health. Soil is an important part of the farm, just as crucial as...
    Potato field in sunset

    New Study Finds How Potassium Fertilizers Impact Potatoes

    0
    A new study testing potassium fertilizers has found how they impact potato quality, a March 22 news release said. In the study, led by Sarah...