| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6404812 | LWT - Food Science and Technology | 2013 | 8 Pages |
Abstract
⺠Maltodextrin was selected as best carrier for spray-dried purple sweet potato flours. ⺠Carrier addition presented protective effects for starch granules against disruption. ⺠Purple sweet potato flour with maltodextrin had excellent antioxidant capacities. ⺠Flavonoids and total phenolics were responsible for antioxidant capacities of flours.
Keywords
β-CDWHCDPPHEMCβ-CyclodextrinLPIWAIWSI1,1-diphenyl-2-picrylhydrazylFlourCarrierSpray dryingglass transition temperatureEquilibrium moisture contentPurple sweet potatowater absorption indexwater solubility indexAntioxidant capacityWater holding capacityMaltodextrinDextrose equivalentLipid peroxidation inhibition
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Zhen Peng, Jing Li, Yufang Guan, Guohua Zhao,