Physicochemical Characteristics of Pre-gelatinized Purple Sweet Potato (Ipomoea batatas var. Ayamurasaki) Flour and Their Effects on Analog Rice
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analog rice, anthocyanin, phenolic content, pre-gelatinization, purple sweet potato
Abstract
Purple sweet potato (Ipomoea batatas var. Ayamurasaki), a crop widely cultivated in West Java, is notable for its high anthocyanin content and antioxidant potential. This study examined the effect of pre-gelatinization, via steaming or boiling, on the physicochemical, functional, and bioactive characteristics of purple sweet potato flour, as well as its application in analog rice. Flour samples were prepared in non-pre-gelatinized and pre-gelatinized (steamed or boiled) forms, then dried, milled, and analyzed for color, pasting profile, proximate composition, total phenolic, anthocyanin, and antioxidant activity. The flours were subsequently used to produce analog rice, which was evaluated for cooking and sensory qualities. Pre-gelatinization significantly increased color intensity, with a* values ranging from 13.76 (boiled) to 17.67 (steamed), while non-pre-gelatinized flour exhibited a higher L* value (49.19). Non-pre-gelatinized flour demonstrated a pasting onset temperature of 80.9 °C and the highest final viscosity (1,769 cP), whereas pre-gelatinized flours showed no detectable pasting onset and reduced setback viscosity, decreasing from 668 cP (non-pre-gelatinized) to 611 cP (boiled) and 350 cP (steamed). Total phenolic content increased from 73.41 to 92.73–114.20 mg GAE/100 g, as well as anthocyanin rising from 0.48 to 0.63–0.77 mg CyE/g. In addition, DPPH scavenging activities rose from 74.71% to 84.05–97.70%. Analog rice produced from pre-gelatinized flour exhibited a deeper purple color, shorter cooking time (3.3–3.4 min vs. 4.3 min), and more pronounced sticky, soft, and chewy textures. Steaming was identified as the most effective pre-gelatinization method for improving flour functionality and enhancing bioactive compound retention.
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