Some quality properties of yellow-fleshed sweet potato flour as affected by different drying methods

Table 4 Results for the Functional Properties of Yellow-Fleshed Sweet Potato Flour Samples

Samples	WAC (%)	OAC (%)	Gelatinization Temperature (°C.)	Dispersibility (%)
SU	119.00 ± 0.00^b	83.50 ± 3.50^c	81.00 ± 0.50^ab	65.00 ± 0.00^a
OU	112.00 ± 1.00^b	86.50 ± 2.50^c	79.25 ± 0.75^bc	65.00 ± 0.00^a
SB	121.00 ± 1.00^b	106.00 ± 1.00^b	77.75 ± 0.75^c	46.00 ± 0.00^d
OB	126.00 ± 0.00^b	104.00 ± 1.00^b	81.50 ± 0.50^ab	62.50 ± 0.05^b
SS	106.50 ± 2.50^b	100.00 ± 0.00^b	79.50 ± 1.00^abc	50.00 ± 0.00^c
OS	112.00 ± 5.00^b	98.00 ± 0.00^b	82.50 ± 0.50^a	62.00 ± 0.00^b
DD	531.00 ± 2.00^a	168.5 ± 4.50^a	78.50 ± 1.50^bc	35.00 ± 0.00^e

Mean values with the same superscript in a column are not significant (p<0.05)
SU Sun-dried (untreated), OU Oven-dried (untreated), SB Sun-dried (0.02% sulfite, blanched at 85 °C for 3 min 30 s), OB Oven-dried (0.02% sulfite, blanched at 85 °C for 3min 30 s), SS Sun-dried (0.02% sulfite, Steam blanched for 2 min), OS Oven-dried (0.02% sulfite, Steam blanched for 2 min), DD Drum-dried (150 °C, 10 rpm, MC - 84.05%)

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