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Influence of portioning geometry and drying method on quality characteristics and carotenoid retention of orange-fleshed sweet potato flour
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DOI：10.1007/s11694-026-04806-9.png)
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Abstract
En 中文
Drying strongly influences the quality of orange-fleshed sweet potato flour (OFSPF), yet the effect of portioning geometry prior to drying remains underexplored. This study evaluated the combined effects of root geometry (cubes vs. chips) and drying method (oven-drying vs. freeze-drying) on the physicochemical, functional, and β-carotene properties of OFSPF. A 2² factorial design showed that both factors significantly affected flour characteristics. Freeze-dried samples exhibited finer particle size distribution (up to 91% <250 μm), higher water holding capacity (up to 2.99 g g⁻¹), and water solubility index (WSI) reaching 28.04%, which are desirable attributes for bakery applications. In contrast, oven-dried chips showed higher WSI (42.96%), whereas oven-dried cubes presented a hydration capacity comparable to freeze-dried samples, indicating reduced structural damage during convective drying. Freeze-dried cubes showed slightly higher β-carotene retention (266.37 µg g⁻¹) and better color preservation, while chips exhibited similar behavior regardless of the drying method. All flours retained considerable provitamin A content, supporting the use of biofortified raw materials for developing nutritionally enhanced products. Principal component analysis differentiated flours according to drying method and geometry, revealing associations among carotenoid retention, color attributes, and functional properties. Pearson correlations showed strong relationships between color parameters and carotenoid content, with redness (a*) positively correlated with β-carotene (r = 0.66) and yellowness (b*) negatively correlated (r = − 0.81). These findings highlight the importance of geometry–drying interactions in optimizing the nutritional quality and functional performance of OFSPF.
Keywords:
Orange-fleshed sweet potato flour
β-carotene retention
Freeze-drying
Functional properties
Color attributes
Particle size distribution
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