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Special Issues
Processing and Utilization Technology of Root and Tuber Food
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Processing and Utilization Technology of Root and Tuber Food

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (29 February 2024) | Viewed by 18870

Special Issue Editors

Prof. Gang Liu

E-Mail Website
Guest Editor
Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, China
Interests: storage and insurance materials of the agricultural products; resource-oriented utilization and pollution control of the processing waste from the agricultural products; modified starch of the potatoes; the research of the photo-thermal utilization of solar energy in the drying technology and materials of the agricultural products
Prof. Huachun Guo

E-Mail Website
Guest Editor
College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
Interests: nutrition quality of potato; potato flavor and key aroma substances analysis; cultivation and breeding of quality enhancement in tuber and root crops
Prof. Dr. Fankui Zeng

E-Mail Website
Guest Editor
Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, China
Interests: food nutrition and safety; food biotechnology; food flavor chemistry; analysis and detection technology of pesticide residues
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Root and tuber foods (e.g., potatoes, sweet potatoes and cassava) are an important part of our daily diet. With our aging population and the increasing attention on health, the processed products of roots and tubers will be diversified in the future. The processed products will present the characteristics of low fat (low energy), low salt, high vitamin, high trace elements, high dietary fiber and high antioxidant content. The formation mechanism of texture, flavor and color of root and tuber foods is inseparable from various physical, chemical and biological reactions of major nutrients such as proteins, carbohydrates, lipids and functional phytochemicals during food processing. Studying the content and structural changes of various nutrients during steaming, baking, frying and other processing procedures is helpful to explain the interaction of various main food nutrients and typical exogenous ingredients/processing AIDS in the procedure of processing, and to clarify the mechanism of their influence on digestion, absorption, metabolism and transformation. This Special Issue presents manuscripts mainly on the application of new technologies in the processing of root and tuber food, the related influence rules of internal and external factors on the formation of sensory quality, nutritional value and hazard factors in the processing process, and the latest research progress, providing references which will aid development in the root and tuber food processing industry.

Prof. Gang Liu
Prof. Huachun Guo
Prof. Fankui Zeng
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • potato
  • sweet potato
  • cassava
  • starch
  • protein
  • carbohydrates
  • phytochemicals
  • texture
  • flavor

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Published Papers (6 papers)

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Editorial

Jump to: Research, Review

5 pages, 172 KiB  
Editorial
Processing and Utilization Technology of Root and Tuber Food
by Fankui Zeng, Huachun Guo and Gang Liu
Foods 2024, 13(13), 2082; https://doi.org/10.3390/foods13132082 - 1 Jul 2024
Viewed by 1241
Abstract
Roots and tubers make a great contribution to major staple foods and provide good sources of dietary carbohydrates for the nutrition supply and energy recharge of human [...] Full article
(This article belongs to the Special Issue Processing and Utilization Technology of Root and Tuber Food)

Research

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17 pages, 2366 KiB  
Article
Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion
by John-Nelson Ekumah, Xu Han, Qiufang Liang, Lixin Kang, Benxi Wei, Arif Rashid, Muhammad Safiullah Virk, Abdul Qayum, Selorm Yao-Say Solomon Adade, Nana Adwoa Nkuma Johnson and Xiaofeng Ren
Foods 2023, 12(21), 3992; https://doi.org/10.3390/foods12213992 - 31 Oct 2023
Cited by 4 | Viewed by 1627
Abstract
Producing starch gels with superior mechanical attributes remains a challenging pursuit. This research sought to develop a simple method using ethanol exposure to produce robust starch gels. The gels’ mechanical properties, rheology, structural characteristics, and digestion were assessed through textural, rheological, structural, and [...] Read more.
Producing starch gels with superior mechanical attributes remains a challenging pursuit. This research sought to develop a simple method using ethanol exposure to produce robust starch gels. The gels’ mechanical properties, rheology, structural characteristics, and digestion were assessed through textural, rheological, structural, and in vitro digestion analyses. Our investigation revealed an improvement in the gel’s strength from 62.22 to178.82 g. The thermal transitions were accelerated when ethanol was elevated. The exposure to ethanol resulted in a reduction in syneresis from 11% to 9.5% over a period of 6 h, with noticeable changes in size and color. Rheologically, the dominating storage modulus and tan delta (<0.55) emphasized the gel’s improved elasticity. X-ray analysis showed stable B- and V-type patterns after ethanol exposure, with relative crystallinity increasing to 7.9%. Digestibility revealed an ethanol-induced resistance, with resistant starch increasing from 1.87 to 8.73%. In general, the exposure to ethanol played a crucial role in enhancing the mechanical characteristics of kudzu starch gels while simultaneously preserving higher levels of resistant starch fractions. These findings have wide-ranging implications in the fields of confectioneries, desserts, beverages, and pharmaceuticals, underscoring the extensive academic and industrial importance of this study. Full article
(This article belongs to the Special Issue Processing and Utilization Technology of Root and Tuber Food)
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15 pages, 1018 KiB  
Article
Assessment of Functional Properties of Wheat–Cassava Composite Flour
by Mingjuan Li, Yayuan Zhang, Xiangrong You, Ying Wang, Kui Zhou, Ping Wei and Linyan Wei
Foods 2023, 12(19), 3585; https://doi.org/10.3390/foods12193585 - 27 Sep 2023
Viewed by 2289
Abstract
Cassava flour (CF) was used as a raw material to replace wheat flour (WF) at levels of 0% (control), 10%, 20%, 30%, 40%, and 50% to prepare wheat–cassava composite flour (W-CF) and dough. The effects of different CF substituting levels on the functional [...] Read more.
Cassava flour (CF) was used as a raw material to replace wheat flour (WF) at levels of 0% (control), 10%, 20%, 30%, 40%, and 50% to prepare wheat–cassava composite flour (W-CF) and dough. The effects of different CF substituting levels on the functional properties of the W-CF and dough were investigated. The results show that an increase in CF led to a decrease in the moisture, protein, fat, and b* values of W-CF. The crude fiber, ash, starch, L*, a* values, iodine blue value (IBV), and swelling power (SP) of the composite flour increased gradually. It was found that the water absorption, hardness, and chewiness of the W-CF dough increased with an increase in the CF substitution level. A different trend could be observed with the springiness and cohesiveness of the W-CF dough. The resistance to extension, extensibility, and the extended area of the W-CF dough at all substitution levels was significantly lower than that of the WF dough. The elasticity and cohesiveness of the dough tended to increase for CF content from 10% to 30%, followed by a decrease at a higher replacement. Pearson correlation analysis indicated that the substitution levels of CF had a significant influence on the proximate analysis and functional properties of the W-CF and dough. This study will provide important information on choosing CF substitution levels for different products. Full article
(This article belongs to the Special Issue Processing and Utilization Technology of Root and Tuber Food)
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Graphical abstract

14 pages, 4417 KiB  
Article
Effect of Preliminary Treatment by Pulsed Electric Fields and Blanching on the Quality of Fried Sweet Potato Chips
by Caiyun Liu, Minming Lv, Huihui Du, Haoyu Deng, Lu Zhou, Piaoran Li, Xuxian Li and Baoguo Li
Foods 2023, 12(11), 2147; https://doi.org/10.3390/foods12112147 - 26 May 2023
Cited by 8 | Viewed by 2047
Abstract
The effects of pulsed electric fields (PEF) and blanching pretreatments on frying kinetics, oil content, color, texture, acrylamide (AA) content, and microstructure have been investigated in this paper. The total PEF pretreatment duration was tPEF = 0.2 s with an intensity of [...] Read more.
The effects of pulsed electric fields (PEF) and blanching pretreatments on frying kinetics, oil content, color, texture, acrylamide (AA) content, and microstructure have been investigated in this paper. The total PEF pretreatment duration was tPEF = 0.2 s with an intensity of E = 1 kV/cm; blanching was studied at 85 °C for 5 min. The results demonstrated that pretreatment significantly reduced the moisture ratio and oil content by 25% and 40.33%, respectively. The total color change ΔE value of the pretreated samples was lower than that of the untreated samples. In addition, pretreatment increased the hardness of the sample after frying, and the AA content in the fried samples pretreated with PEF + blanching was reduced by approximately 46.10% (638 μg/kg). Finally, fried sweet potato chips obtained by the combined pretreatment exhibited a smoother and flatter cross-sectional microstructure. Full article
(This article belongs to the Special Issue Processing and Utilization Technology of Root and Tuber Food)
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13 pages, 1012 KiB  
Article
Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes
by Herlina Marta, Christine Febiola, Yana Cahyana, Heni Radiani Arifin, Fetriyuna Fetriyuna and Dewi Sondari
Foods 2023, 12(9), 1892; https://doi.org/10.3390/foods12091892 - 4 May 2023
Cited by 4 | Viewed by 2999
Abstract
Pancakes are fast food snacks that are generally made with wheat flour as the basic ingredients, which is an imported commodity and detrimental for people who are allergic to gluten. To reduce the use of wheat, alternative raw materials derived from local commodities [...] Read more.
Pancakes are fast food snacks that are generally made with wheat flour as the basic ingredients, which is an imported commodity and detrimental for people who are allergic to gluten. To reduce the use of wheat, alternative raw materials derived from local commodities are used, such as modified cassava flour (mocaf), arrowroot flour, and suweg flour. The experiment was carried out by mixing mocaf flour, arrowroot flour, and suweg flour to produce composite flour with a ratio of 70:15:15 (CF1), 70:20:10 (CF2), and 70:20:5 (CF3). The result showed that the ratio of mocaf flour, arrowroot flour, and suweg flour had a significant effect on pasting temperature, peak viscosity, hold viscosity, breakdown viscosity, setback, L*, a*, hue, whiteness, ∆E, as well as swelling volume and solubility on the characteristics of the composite flour. There was also a significant effect on the texture characteristics of hardness, adhesiveness, chewiness, color characteristics L*, a*, whiteness, ∆E, and flavor preference for the gluten-free pancake products. The best formulation to produce pancakes that have characteristics similar to wheat flour-based pancakes was 70% mocaf flour, 15% arrowroot flour, and 15% suweg flour. Full article
(This article belongs to the Special Issue Processing and Utilization Technology of Root and Tuber Food)
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Review

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25 pages, 1311 KiB  
Review
Functional Food Based on Potato
by Jian Xu, Yang Li, Lovedeep Kaur, Jaspreet Singh and Fankui Zeng
Foods 2023, 12(11), 2145; https://doi.org/10.3390/foods12112145 - 26 May 2023
Cited by 8 | Viewed by 6873
Abstract
Potato (Solanum tuberosum L.) has gradually become a stable food worldwide since it can be a practical nutritional supplement and antioxidant as well as an energy provider for human beings. Financially and nutritionally, the cultivation and utility of potatoes is worthy of [...] Read more.
Potato (Solanum tuberosum L.) has gradually become a stable food worldwide since it can be a practical nutritional supplement and antioxidant as well as an energy provider for human beings. Financially and nutritionally, the cultivation and utility of potatoes is worthy of attention from the world. Exploring the functionality and maximizing the utilization of its component parts as well as developing new products based on the potato is still an ongoing issue. To maximize the benefits of potato and induce new high-value products while avoiding unfavorable properties of the crop has been a growing trend in food and medical areas. This review intends to summarize the factors that influence changes in the key functional components of potatoes and to discuss the focus of referenced literature which may require further research efforts. Next, it summarizes the application of the latest commercial products and potential value of components existing in potato. In particular, there are several main tasks for future potato research: preparing starchy foods for special groups of people and developing fiber-rich products to supply dietary fiber intake, manufacturing bio-friendly and specific design films/coatings in the packaging industry, extracting bioactive proteins and potato protease inhibitors with high biological activity, and continuing to build and examine the health benefits of new commercial products based on potato protein. Notably, preservation methods play a key role in the phytochemical content left in foods, and potato performs superiorly to many common vegetables when meeting the demands of daily mineral intake and alleviating mineral deficiencies. Full article
(This article belongs to the Special Issue Processing and Utilization Technology of Root and Tuber Food)
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