Study on basic composition and properties of different varieties of purple sweet potato flour

The chemical composition and properties of six kinds of purple sweet potato flours were studied. The result showed that Xuzi3-73 had the highest starch content, displayed good freeze-thaw stability, suitable for refrigerant food. Yanzi337 and Xuzi201 displayed high oil binding capacity, suitable for fried food. Jing6 had the highest protein content and the lowest transparency, due to its high amylase content, Jing6 was fit for adding to expanded food. Ningzi1 displayed the lowest viscosity, it had a high degree of cell integrity and nutrients retained well. High amylopectin content and high water holding capacity were observed in Shanchuanzi, it showed good resistance to aging and also could improve the water absorption of dough.