00000nam a22000004a 4500 UP-1685954869149768737 Buklod 20240319144231.0 m |o d | ta 240313s2024 xxu rm |||| u|eng d DCHE rda eng LG 996 2024 F6 S26 Sanchez, Rowena Grace R. author. Characterization of flour from Philippine sweetpotato (ipomoea batatas) varieties as potential functional food ingredient Rowena Grace R. Sanchez; Maria Leonora Lotis dL. Francisco, Ph.D., thesis adviser; Casiana Blanca J. Villarino, Ph.D., thesis reader. Quezon City College of Home Economics, University of the Philippines Diliman [2024] xvii, 290 leaves illustrations 28 cm. text rdacontent unmediated rdamedia volume rdacarrier Dissertation (Doctor of Philosphy in Food Science) -- Univerisity of the Philippines Diliman January 2024. Bibliography: pages 134-153. Thesis classification: P Characterization of 19 Philippine sweetpotato (Ipomoea batatas) cultivars and its flours in terms of proximate and mineral composition and antioxidant properties were performed. In addition, sweetpotato flour (SPF) samples were evaluated for physico-chemical, pasting and gelatinization characteristics. Principal component (PCA) and hierarchical cluster analyses (HCA) were conducted for information reduction, data visualization and sample classification based on similarities. Significant (p <0.05) variations for almost all parameters were observed among cultivars. Effects of flour processing varied depending on the cultivar. Contributions of phenolics and flavonoids to the antioxidant activities were indicated by significant (p<0.01) and strong positive correlations among TPC, TFC, ORAC, and DPPH assays. Flour produced from the purple- fleshed cultivar (SG-08-09-11) consistently exhibited the highest TPC (211.72 mg GAE/100 g), TFC (98.56 mg CE/100 g), ORAC (4251.15 micromol Trolox/ 100g), and DPPH (10302.74 micromol Trolox equivalent/ 100g) levels and the highest dry matter assuring high flour yields, making it ideal as an alternative flour source with health benefits. Wide variations in terms of physicochemical, pasting and gelatinization properties of SPF samples were observed. PCA and HCA grouped together similar SPF samples which can guide the selection of suitable applications for each cultivar including those high in antioxidants that are ideal in enhancing health beneficial properties of diverse functional foods and beverages and those with high pasting viscosities that are useful in products requiring high gel strength and elasticity such as noodles or bakery products. Multivariate analysis. Sweet potatoes Philippines. Flour. dL. Francisco, Maria Leonora Lotis thesis adviser. Villarino, Casiana Blanca J. thesis reader. Available for University of the Philippines Diliman via Digital Archives. Click here to access https://digitalarchives.upd.edu.ph/item/61003/971/BABKKLmjJC5AbbJL25d5CcjM FI UP UPD DCHE LG 996 2024 F6 S26 Thesis