Nutritional, physico‐chemical, and pasting properties of sweet potato raw powder: effects of color protection combined with different drying methods
The findings indicated that ascorbic acid treatment combined with microwave vacuum drying was an effective technique for processing sweet potato raw powder, and it could also be developed on a larger production scale. © 2025 Society of Chemical Industry.
Authors
- Joysree Roy (ORCID: https://orcid.org/0000-0002-5322-5049)
- Taihua Mu (ORCID: https://orcid.org/0000-0002-1308-0121)
- Mengmei Ma (ORCID: https://orcid.org/0000-0001-6806-9475)
- Hongnan Sun (ORCID: https://orcid.org/0000-0003-0631-4775)
- Zulipiya Maimaiti
Institutions
- Hajee Mohammad Danesh Science and Technology University (BD)
- Xinjiang Academy of Agricultural Sciences (CN)
- Institute of Agro-Products Processing Science and Technology (CN)
- Ministry of Agriculture and Rural Affairs (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-09-16
- DOI
- https://doi.org/10.1002/jsfa.70207
- Primary Topic
- Food Chemistry and Fat Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00