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

Table 6 Least Gelation Concentration (LGC) of Yellow-Fleshed Sweet Potato Flour Samples

-no gelation + partial gelation ± complete gelation
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%)

ISSN: 2661-8974