Impact of α-amylase and maltodextrin on physicochemical, functional and antioxidant capacity of spray-dried purple sweet potato flour

Journal of the Science of Food and Agriculture

Volumn 90, Issue 3, 2010, Pages 494-502

  Ahmed, Maruf ^a   Akter, Mst Sorifa ^a   Eun, Jong Bang ^a  

^a Chonnam National University   (South Korea)

Author keywords

amylase; Antioxidant capacity; Maltodextrin; Spray drying; Sweet potato

Indexed keywords

AMYLASE; ANTHOCYANIN; ANTIOXIDANT; MALTODEXTRIN; PHENOL DERIVATIVE; PLANT MEDICINAL PRODUCT; POLYSACCHARIDE; WATER;

ARTICLE; CHEMISTRY; DESICCATION; FLOUR; FOOD HANDLING; METHODOLOGY; NUTRITIONAL VALUE; PARTICLE SIZE; PHYSIOLOGY; PLANT ROOT; POWDER; SOLUBILITY; SWEET POTATO; TEMPERATURE;

ALPHA-AMYLASES; ANTHOCYANINS; ANTIOXIDANTS; DESICCATION; FLOUR; FOOD HANDLING; IPOMOEA BATATAS; NUTRITIVE VALUE; PARTICLE SIZE; PHENOLS; PLANT PREPARATIONS; PLANT ROOTS; POLYSACCHARIDES; POWDERS; SOLUBILITY; TEMPERATURE; WATER;

IPOMOEA BATATAS;

EID: 73349135689     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3845     Document Type: Article

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