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dc.contributor.authorLimroongreungrat, Kullaya
dc.date.accessioned2014-03-03T20:05:14Z
dc.date.available2014-03-03T20:05:14Z
dc.date.issued2001-12
dc.identifier.otherlimroongreungrat_kullaya_200112_phd
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/limroongreungrat_kullaya_200112_phd
dc.identifier.urihttp://hdl.handle.net/10724/20377
dc.description.abstractDevelopment of new pasta products using sweetpotato flour was investigated. Sweetpotato flour (SPF), prepared from an orange-flesh domestic cultivar (Beauregard), was used as a major ingredient in pasta formulation. Addition of up to 30% tapioca flour in pasta formulation containing 2.0% xanthan gum, 0.1% ascorbic acid and 0.5% monoglyceride, reduced cooking loss and increased firmness of pasta that was fortified with 10% wheat gluten (WG) or 10% whey protein concentrate (WPC). In order to improve the pasting characteristics of flour, sweetpotato flour was modified with sodium hypochlorite (NaOCl) solution under an alkaline condition. Modified sweetpotato flour (MSPF), replaced partially with native SPF (0, 15, 30%) and defatted soy flour (DSF) (0, 15, 30%), was used to make pasta using both extrusion and steaming method. Substitution with native SPF and DSF in pasta formulation increased cooking loss and decreased firmness of cooked pasta (p<0.05). Up to 30% of DSF addition, without SPF replacement, could yield a pasta with the same quality as pasta made from 100% MSPF. The effect of chemical modification on pasting characteristics of sweetpotato flour was studied. SPF and commercial sweetpotato starch (CSPS) suspensions were adjusted to pH 10.5 by using 2M NaOH solution with or without NaOCl addition. The paste viscosity determined by using Brabender viscoamylograph of alkaline treated sweetpotato flour (ASPF) and modified sweetpotato flour (MSPF) significantly increased as compared to that of SPF. However, the viscosity of alkaline treated commercial sweetpotato starch (ACMSPS) just slightly increased. In order to keep sweetpotato nutrients, pasta products were made from MSPF and ASPF. No significant difference among cooking characteristics and color of pasta made from MSPF and ASPF was observed. Soy protein concentrate (SPC) and DSF at 0, 15, 30, and 45% were used to fortify pasta formulation made with ASPF. A 15% DSF and SPC substitution produced the pasta with the same quality as pasta made with 100% ASPF. The protein and ?-carotene contents of products, fortified with 15% DSF or 15% SPC, ranged from 8.9 to 10.4% (dry weight) and 7.8 to 7.9 mg/100g, respectively.
dc.publisheruga
dc.rightsOn Campus Only
dc.subjectSweetpotato flour
dc.subjectModified sweetpotato flour
dc.subjectPasta
dc.subjectDefatted soy flour
dc.subjectSoy protein concentrate
dc.subjectWheat gluten
dc.subjectWhey protein concentrate
dc.subjectBeta-carotene
dc.subjectCooking quality
dc.subjectColor
dc.subjectTexture
dc.titleDevelopment of pasta product using sweetpotato flour
dc.typeDissertation
dc.description.degreePhD
dc.description.departmentFood Science and Technology
dc.description.majorFood Science
dc.description.advisorYao-wen Huang
dc.description.committeeYao-wen Huang
dc.description.committeeRonald R. Eitenmiller
dc.description.committeeRobert L. Shewfelt
dc.description.committeeRobert D. Phillips
dc.description.committeeWilliam L. Kerr


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