Abstract
The purpose of this study is to investigate the effects of belt catalytic infrared drying (BCIRD), belt catalytic infrared blanching BCIRD (BCIRB-BCIRD), and hot water BCIRD (WB-BCIRD) on the structural and functional properties of sweet potato starch (SPS). The results revealed a decrease in the starch content of SPS by 5% after WB-BCIRD treatment. The starch granules subjected to BCIRD and BCIRB-BCIRD remained intact while the surface of WB-BCIRD treated granules cracked or even collapsed. In comparison with WB-BCIRD, the solubility of BCIRB-BCIRD SPS decreased by 2.725%, the water absorption decreased by 3.4024%, and the oil absorption decreased by 3.7904%. While the degradation temperature increased by 20 °C and the transparency increased by 0.9745%, and. The heat treatment breaks the starch chain and destroys the arrangement of the crystal zone, which affects its functional properties. BCIRB-BCIRD is better at retaining the structural and functional properties of SPS.
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•The integration of blanching and drying of sweet potato chips was realized.•After integrated processing, starch granules maintained their complete shape.•The starch obtained by integrated processing had higher thermal stability.