Bioscience Methods 2024, Vol.15, No.6, 275-288 http://bioscipublisher.com/index.php/bm 281 5.5 3D food printing with sweet potato ingredients 3D food printing is an emerging technology that allows for the creation of customized food products with intricate designs and precise nutritional content. By using sweet potato ingredients such as puree or flour, 3D food printing can produce novel and visually appealing products that cater to specific dietary needs and preferences. This technology offers opportunities for innovation in product development, enabling the creation of functional foods with enhanced nutritional profiles. Additionally, 3D food printing can reduce food waste by utilizing sweet potato by-products and creating value-added products from otherwise discarded materials (Vorobiev and Lebovka, 2022). The adoption of emerging processing technologies such as PEF, microwave-assisted processing, enzyme-assisted extraction, IoT integration, and 3D food printing holds significant potential for enhancing the efficiency, quality, and sustainability of sweet potato processing. These innovations can address the growing consumer demand for high-quality, natural, and nutritious food products while also providing economic and environmental benefits for the industry. Continued research and development in these areas will be crucial for unlocking the full potential of these technologies and driving the future of sweet potato processing. 6 Case Study: Sweet Potato Flour Production for Industrial Use 6.1 Introduction to sweet potato flour applications Sweet potato (Ipomoea batatas) flour has emerged as a versatile ingredient in the food industry due to its rich nutritional profile and functional properties. It is utilized in a variety of food products such as beverages, noodles, flakes, cookies, ice cream, yogurt, jams, and even as a natural dye (Histifarina et al., 2023). The high carbohydrate content, along with essential vitamins and minerals, makes sweet potato flour a valuable alternative to traditional flours, especially in regions where food diversification is crucial. Additionally, its low glycemic index and high fiber content make it suitable for diabetic-friendly products (Sabahannur et al., 2023). 6.2 Processing steps: washing, slicing, drying, and milling The production of sweet potato flour involves several critical steps to ensure quality and functionality: Washing: The sweet potatoes are thoroughly washed to remove soil and impurities. Slicing: The cleaned sweet potatoes are sliced into thin pieces to facilitate uniform drying. Drying: Various drying methods can be employed, including sun drying, oven drying, and microwave drying. Each method impacts the final quality of the flour differently. For instance, microwave drying has been shown to preserve the nutritional content better and reduce drying time compared to hot air drying (Sebben et al., 2017). Milling: The dried sweet potato slices are milled into fine flour. The milling process must ensure that the flour has a consistent particle size to maintain its functional properties (Figure 5) (Vithu et al., 2019; Belkacemi, 2022). 6.3 Quality control parameters in flour production Quality control is essential in sweet potato flour production to ensure the final product meets industry standards. Key parameters include moisture content: optimal moisture content is crucial to prevent microbial growth and extend shelf life. Studies have shown that drying at 60°C produces flour with a moisture content of around 0.34% (Sabahannur et al., 2023). Nutritional composition: the flour should retain high levels of carbohydrates, vitamins, and minerals. For example, sweet potato flour can have carbohydrate content ranging from 64.83% to 66.90% (Histifarina et al., 2023). Functional properties: these include water absorption capacity, swelling power, and pasting properties. These properties are influenced by the drying method and pretreatment processes such as blanching and soaking in citric acid (Olatunde et al., 2015; Akinoso et al., 2021). Color and aroma: the color and aroma of the flour are important for consumer acceptance. Blanching and drying methods significantly affect these attributes, with boiling and drying at 60°C producing a yellowish-white flour with a slightly distinctive aroma. 6.4 Industrial adoption and market impact The industrial adoption of sweet potato flour has been growing due to its functional benefits and nutritional advantages. It is increasingly used in bakery products, such as bread, to enhance β-carotene content and improve quality (Nogueira et al., 2018). The market impact is significant, as sweet potato flour provides a cost-effective
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