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

Up to 68 Per Cent of Potato Seed Could be Infected With Verticillium

Let me throw a shocking number at you: 68 per cent. A recent scientific research paper stated that up to 68 per cent of...

Tackling Moisture When it’s Too Much / Too Little / Too Late.

0
Moisture is the most universally challenging factor in potato production: there never seems to be the right amount at the right time. On May...
Cell phone

There’s an App for That – Helping Culinarians Pick the Perfect Potato

0
I know not everyone agrees with my stance on the importance of varietal labeling. One thing I think we can all agree on is...

World Potato Congress: Confronting Climate Challenges and Cultivating a Sustainable Future

0
Adelaide is set to host the 12th World Potato Congress from June 23-26, 2024. This global event will bring together farmers, researchers, and industry...

Sam Gagnon is the Future of Potato Breeding

0
As the son of a potato breeder, Sam Gagnon decided he wanted to follow in his father’s footsteps. As a kid, Sam Gagnon would work...