Physicochemical, Nutritional, and Antioxidant Properties in Seven Sweet Potato Flours.

Sweet potato flour is a key ingredient for the production of new food products worldwide, which imparts desired properties, nutritional value, antioxidants, and natural color to processed foods. However, little information regarding the functional properties of the sweet potato flour is available. In this study, the genetic diversity in the physiochemical, nutritional, and antioxidant properties of wholemeal flour from seven sweet potato varieties was investigated.

Fine structure and relationships with functional properties of pigmented sweet potato starches.

Variations in fine structure of pigmented sweet potato starches and their relationships with starch functional properties were explored in this study. The amylose content (18.63-20.

Phenolic Compounds and Antioxidant Activities of Potato Cultivars with White, Yellow, Red and Purple Flesh.

The contents of total phenolics (TPC), individual phenolic acid and antioxidant activities in the free and bound fractions of potato with different flesh colors were systematically investigated. The TPC and antioxidant capacity in the bound fraction was significantly lower than that in the free fraction. Chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, caffeic acid, -coumaric acid and ferulic acid were detected in the free fraction with chlorogenic acid being the most predominant, accounting for 35.

Genetic diversity and stability in starch physicochemical property traits of potato breeding lines.

Cross breeding may create wider genetic variation than two parents used in hybridization, but breeding efforts towards starch quality improvement are less reported in potato. A cross was made between Zhongshu-3 and Favorita to select desired starch properties in progenies. Among 206 F clones with potential high yield, starch qualities such as apparent amylose content (AAC), pasting viscosity, and thermal properties were further evaluated.