title: Impact of alpha-amylase and maltodextrin on physicochemical, functional and antioxidant capacity of spray-dried purple sweet potato flour.
abstract: BACKGROUND
  Purple sweet potato flour could be used to enhance food products through colour, flavour and nutrients. Purple sweet potato flour has not yet been prepared with maltodextrin and amylase treatment using spray drying. Thus, the investigation was to evaluate the effect of various levels of maltodextrin (30 and 50 g kg(-1) w/v), amylase (3 and 7 g kg(-1) puree) and combined with maltodextrin and amylase on the physicochemical, functional and antioxidant capacity of spray dried purple sweet potato flours.
  
  
  RESULTS
  Amylase and amylase with maltodextrin-treated flours had a higher anthocyanin and total phenolic content than the control and maltodextrin-treated flours. However, the antioxidant capacity was higher in the control and maltodextrin-treated flours compared to the amylase and amylase with maltodextrin-treated flours. The control had a higher water absorption index and lower water solubility index compared to the maltodextrin and combined with amylase and maltodextrin-treated flours. On the other hand, maltodextrin increased whereas alpha-amylase decreased the glass transition temperature. With respect to morphology, the particles of amylase-treated flours were smaller than the control and maltodextrin-treated flours.
  
  
  CONCLUSIONS
  The results showed that good quality flour could be prepared by combining 30 g kg(-1) maltodextrin and 7 g kg(-1) amylase treatment.
authors.affiliation: Department of Food Science and Technology and Institute of Biotechnology, Chonnam National University, Gwangju, South Korea.
authors.forename: Maruf
authors.initials: M
authors.lastname: Ahmed
authors.forename: Mst Sorifa
authors.initials: MS
authors.lastname: Akter
authors.forename: Jong-Bang
authors.initials: JB
authors.lastname: Eun
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000032:analysis*; D003890:Desiccation; D005433:Flour; D005511:Food Handling / Q000379:methods*; D027723:Ipomoea batatas / Q000737:chemistry*; D009753:Nutritive Value; D010316:Particle Size; D010636:Phenols / Q000032:analysis; D028321:Plant Preparations / Q000737:chemistry*; D018517:Plant Roots; D011134:Polysaccharides; D011208:Powders; D012995:Solubility; D013696:Temperature; D014867:Water / Q000502:physiology; D000516:alpha-Amylases
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D010636:Phenols; D028321:Plant Preparations; D011134:Polysaccharides; D011208:Powders; D014867:Water; C008315:maltodextrin; D000516:alpha-Amylases