Recent research, published in ACS Food Science & Technology, has reported on a method to turn sweet potatoes into gluten-free flours that are packed with antioxidants and perfect for thickening or baking. For those who face gluten intolerance or have celiac disease, the gluten proteins in wheat flour can lead to stomach pain, nausea and even intestinal damage. Several gluten-free options are either already available or in development, including those made from banana peels, almonds and various grains. But an up-and-coming contender is derived from sweet potatoes, as the hearty tuber is packed with antioxidants and nutrients, along with a slightly sweet flavor and hint of color.
A team had prepared samples of orange sweet potatoes (Ipomoea batatas) dried at either 122 or 176 degrees F, then ground them once or twice. They investigated many parameters for each sample, comparing them to store-bought sweet potato flour and a traditional wheat one. Regardless of drying temperature, grinding once damaged just enough of the starch to make it ideal for fermented products, such as gluten-free breads. Grinding twice further disrupted the starch’s crystallinity, producing thickening agents ideal for porridges or sauces. When baked into a loaf of bread, the high-temperature-dried, single-ground sample featured higher antioxidant capacity than both the store-bought version and the wheat flour. The researchers say that these findings could help expand the applications for orange sweet potato flour, both for home cooks and the packaged food industry.
Source: acs.org