Effect of steaming on the physicochemical characteristics, color, and antioxidant activity of purple sweet potato (Ipomoea batatas L.) flour
Keywords:
antioxidant activity; physicochemical properties; purple sweet potato; steaming; sweet potato flourAbstract
Purple sweet potato (Ipomoea batatas L.) is a natural source of anthocyanins with potential application as a functional food ingredient. This study aimed to evaluate the effect of steaming on the physicochemical characteristics, color properties, and antioxidant activity of purple sweet potato flour. Two treatments were applied: without steaming (P2) and steaming for approximately 10 minutes prior to drying (P1). Steaming was performed after sorting, washing, and slicing of the raw material and before dehydration. Samples were dried using a food dehydrator at 50°C for 6–8 h, ground, and sieved through an 80-mesh. Each treatment was analyzed in duplicate. The analyzed parameters included moisture content, ash content, pH, antioxidant activity (IC₅₀), water absorption capacity (WAC), oil absorption capacity (OAC), and color values (L*, a*, b*). Data were analyzed using ANOVA at a 5% significance level. Steaming significantly increased moisture content (from 6.85% to 10.15%), ash content (from 2.85% to 3.45%), and pH (from 5.96 to 6.15), and significantly decreased antioxidant activity, with IC50 increasing from 63.57 ppm (strong antioxidant) to 144.70 ppm (moderate antioxidant) (p<0.05). No significant effects were observed on WAC and OAC. Steaming also reduced the L*, a*, and b* values, indicating lower brightness and color intensity. These findings indicate that purple sweet potato can be processed into flour while maintaining favorable physicochemical characteristics and bioactive compounds, highlighting its potential as an ingredient for the development of various functional food products.
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