Effect of multi cycle heating-cooling treatment on the physical and morphological properties of white sweet potato flour

Abstract

We investigated the effect of multi cycle heating-cooling treatment (HCT) (1, 2, and 3 cycles at 85, 95, and 105 °C) on the physical properties (color, pasting, and crystallinity) and morphological properties of sweet potato flour (SPF). The results showed that the lightness, pasting viscosity, and relative crystallinity of SPF decreased gradually as the heating temperature and numbers of cycles were increased. No significant differences on the crystalline pattern of native and HCT samples were observed. The granule surface of HCT samples exhibited cracking.