| 000 | 02765nam a2200241 c 4500 | ||
|---|---|---|---|
| 003 | CHED | ||
| 005 | 20250122173840.0 | ||
| 007 | ta | ||
| 008 | 250122b2024 ph ||||| |||| 00| 0 eng d | ||
| 040 | _cCommission on Higher Education | ||
| 100 | 1 | _aSanchez, Rowena Grace R. | |
| 245 | 0 | 0 |
_aCharacterization of flour from Philippine sweet potato (ipomoea batatas) varieties as potential functional food ingredient _c / Rowena Grace R. Sanchez |
| 260 | 3 |
_aQuezon City _b : University of the Philippines Diliman _c,2024. |
|
| 300 |
_axvii, 290 leaves _c ; 27 x 24cm. |
||
| 500 | _aDissertation (Doctor of Philosophy in Food Science) -- University of the Philippines, Diliman, January 2024. | ||
| 520 | _aCharacterization of 19 Philippine sweetpotato (Ipomoea batatas) cultivars and its flours in terms of proximate and mineral composition and antioxidant properties were performed. In addition, sweetpotato flour (SPF) samples were evaluated for physico-chemical, pasting and gelatinization characteristics. Principal component (PCA) and hierarchical cluster analyses (HCA) were conducted for information reduction, data visualization and sample classification based on similarities. Significant (p <0.05) variations for almost all parameters were observed among cultivars. Effects of flour processing varied depending on the cultivar. Contributions of phenolics and flavonoids to the antioxidant activities were indicated by significant (p<0.01) and strong positive correlations among TPC, TFC, ORAC, among and DPPH assays. Flour produced from the purple- fleshed cultivar (SG-08-0 consistently exhibited the highest TPC (211.72 mg GAE/100 g), TFC (98.56 mg CE/100 g), ORAC (4251.15 μmol Trolox/100 g), and DPPH (10302.74 μmol TE/100 g) levels and the highest dry matter assuring high flour yields, making it ideal as an alternative flour source with health benefits. Wide variations in terms of physico- chemical, pasting and gelatinization properties of SPF samples were observed. PCA and HCA grouped together similar SPF samples which can guide the selection of suitable applications for each cultivar including those high in antioxidants that are ideal in enhancing health beneficial properties of diverse functional foods and beverages and those with high pasting viscosities that are useful in products requiring high gel strength and elasticity such as noodles or bakery products. | ||
| 650 | 1 | 0 | _aMultivariate analysis. |
| 650 | 1 | 0 | _aSweet potatoes -- Philippines. |
| 650 | 1 | 0 | _aFlour. |
| 856 | 4 |
_uhttp://181.215.242.151/cgi-bin/koha/opac-retrieve-file.pl?id=200861af22b7c58febfda2e755a4531a _zAbstract |
|
| 856 | 4 |
_uhttp://181.215.242.151cgi-bin/koha/opac-retrieve-file.pl?id=74584ef220b70468e8207796a066906d _zTable of Contacts |
|
| 942 |
_2lcc _cCHEDFR _n0 |
||
| 999 |
_c7333 _d7333 |
||