ABSTRACT Producing food products from sweet potato flour are very feasible in worldwide due to wide availability, natural color, high-energy, low-protein, good biological activity in the human diet and low cost, as a result, become a key ingredient for the production of new products in the current global habitation. Sweet potato flours can be used for imparting desired properties, nutritional value, antioxidants, and natural color to processed foods and also used as thickeners and gelling agents. However, the paucity of information regarding the functional properties of the sweet potato flour greatly limits its exploitation. This review attempts at gathering data available on the functional properties of sweet potato flour, highlighting their unique properties and potential field of applications. A significant variation was observed in functional properties upon the variety and some processing methods. Also, the differences in the size of the granules and the various contents of starch, protein and amylose influenced functional characteristics such as viscosity, pasting temperature, gelatinization temperature, swelling power and solubility. The modified flours using steam and blanching are useful in food preparations to reduce paste thickness in food products such as confectioneries, as well as in pharmaceuticals industry as a drug binder and disintegrant as they exhibited high bulk density. Low-paste viscosity of the acetylated flour makes these flour to be used in formulations that require a high volume of solids. As thickening agents, enzymes modified that have high viscosity paste are good. The use of modified flours in food products would guarantee a suitable amount of digestible starch. This information can also be used to design protocols for the food processing industry, aiming at consumer’s needs, such as diabetics and obese people who may benefit from low digestibility of starch. The range of characters and food developments observed makes the sweet potato flour amenable to different applications in food industries based on their properties. An awareness of their potential uses can help in large-scale cultivation of these crops and the production of flour from them.

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红薯粉的功能特性及其在产品开发中的作用：综述

摘要 用红薯粉生产食品在世界范围内是非常可行的，因为它具有广泛的可用性、天然的颜色、高能量、低蛋白质、在人类饮食中具有良好的生物活性以及成本低等特点，因此成为食品生​​产的关键成分。在当前的全球居住环境中生产新产品。甘薯粉可用于赋予加工食品所需的特性、营养价值、抗氧化剂和天然颜色，还可用作增稠剂和胶凝剂。然而，关于甘薯粉功能特性的信息缺乏极大地限制了其开发。本综述试图收集有关甘薯粉功能特性的可用数据，突出其独特的特性和潜在的应用领域。根据品种和一些加工方法，观察到功能特性的显着变化。此外，颗粒大小的差异以及淀粉、蛋白质和直链淀粉的不同含量影响了功能特性，例如粘度、糊化温度、糊化温度、溶胀力和溶解度。使用蒸汽和热烫的改性面粉可用于食品制备以降低食品（如糖果）中的糊状物厚度，以及在制药工业中作为药物粘合剂和崩解剂，因为它们具有高堆积密度。乙酰化面粉的低糊状粘度使这些面粉可用于需要大量固体的配方中。作为增稠剂，具有高粘度糊状物的改性酶是好的。在食品中使用改性面粉将保证适量的可消化淀粉。该信息还可用于为食品加工业设计方案，针对消费者的需求，例如可能受益于淀粉消化率低的糖尿病患者和肥胖人群。观察到的特性范围和食品发展使红薯粉根据其特性适用于食品工业中的不同应用。了解它们的潜在用途有助于大规模种植这些作物并用它们生产面粉。观察到的特性范围和食品发展使红薯粉根据其特性适用于食品工业中的不同应用。了解它们的潜在用途有助于大规模种植这些作物并用它们生产面粉。观察到的特性范围和食品发展使红薯粉根据其特性适用于食品工业中的不同应用。了解它们的潜在用途有助于大规模种植这些作物并用它们生产面粉。