What is it about?
This study examined the functional properties including physical, resistant starch and antioxidant of purple sweet potato powder during 12 months of storage in ambient and cold temperatures. It revealed two findings: (i) The antioxidant content of food powders was not always reflective of its antioxidant capacity and (ii) Chilled storage could not prevent the loss of resistant starch and antioxidant activity upon 12-month storage.
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Why is it important?
While most work focus on maximizing the application of purple sweet potato as food ingredients and products (i.e., powder and starch), little pays attention to the changes in the physical properties and nutritional quality upon long-term storage.
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This page is a summary of: Physical properties, resistant starch content and antioxidant profile of purple sweet potato powder after 12 months of storage, International Journal of Food Properties, January 2019, Taylor & Francis,
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