Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour
Table 4
Thermal properties of NSP flour.
Thermal properties (g/L)
Treatments
Distil
C6H8O7
Na2S2O7
5
10
15
5
10
15
(°C)
51.26 ± 2.15d
56.28 ± 0.67c
60.92 ± 1.71b
57.81 ± 1.91c
63.40 ± 1.06a
58.12 ± 2.02c
63.65 ± 6.35a
(°C)
67.58 ± 1.97d
70.83 ± 0.25b
72.65 ± 1.26b
69.30 ± 1.56c
75.72 ± 1.56a
70.88 ± 2.46b
73.26 ± 5.25a
(°C)
74.73 ± 2.64c
84.35 ± 0.46a
85.38 ± 1.05a
77.58 ± 3.56b
85.28 ± 5.60a
83.17 ± 3.14a
81.38 ± 2.86b
(J/G)
8.43 ± 3.38
12.78 ± 0.23
9.89 ± 1.63
10.05 ± 2.14
9.15 ± 3.65
9.63 ± 2.94
8.76 ± 1.92
Results are mean ± standard deviation. Values in the same row followed by different letters are significantly different (). Distil: distilled water, C6H8O7 = citric acid, Na2S2O7 = sodium metabisulphite, , Onset temperature, , peak temperature, , conclusion temperature, , enthalpy of gelatinisation.