Impact of Some Processing Factors on the Pasting Properties of Poundo Flour Made from Precooked Sweet Potato Tubers

Abstract

Understanding the impact of processing factors on the pasting properties of flour is critical for optimizing its quality, functionality, and suitability for various food applications. This study investigated the effect of three processing factors: slice thickness, precooking time, and drying temperature on the pasting properties of poundo flour made from precooked tuber crops (sweet potato) using a 3 × 5 central composite rotatable design. Pasting properties, including peak viscosity (PV), final viscosity (FV), trough viscosity (TV), setback viscosity (SBV), breakdown viscosity (BDV), and pasting time (Pt), were analyzed. The measured values ranged as follows: PV (192.46–281.36 𝑅𝑉𝑈), FV (211.37–298.25 𝑅𝑉𝑈), TV (75.3–99.37 𝑅𝑉𝑈), BDV (114.03–195.99 𝑅𝑉𝑈), SBV (116.09–210.97 𝑅𝑉𝑈), and Pt (3.86–6.44 min). The coefficients of determination of the PV, FV, TV, BDV, SBV, and Pt were 0.96, 0.94, 0.80, 0.95, 0.93, and 0.78, respectively. High coefficients of determination indicated strong correlations between processing factors and pasting properties. Optimization aimed to maximize viscosities while minimizing Pt. Predicted optimum values of 281.36 𝑅𝑉𝑈 (PV), 283.81 𝑅𝑉𝑈 (FV), 90.90 𝑅𝑉𝑈 (TV), 190.71 𝑅𝑉𝑈 (BDV), 193.16 𝑅𝑉𝑈 (SBV), and 4.54 min (Pt) were obtained at 2.51 mm slice thickness, 21.38 min precooking time, and 64.79◦C drying temperature. This was experimentally validated to give corresponding values of 282.36 𝑅𝑉𝑈, 282.21 𝑅𝑉𝑈, 91.04 𝑅𝑉𝑈, 190.22 𝑅𝑉𝑈, 193.59 𝑅𝑉𝑈, and 4.46 min, respectively. The developed models could be used to select any combination of the processing parameters that will suit the pasting properties of poundo flour made from precooked sweet potato tubers.