Physical and Functional Properties of Sweet Potato Flour: Influence of Variety and Drying Method

required lower LGC (10% vs. 16% for others). All flours exhibited high WS (24-39.5%) and emulsifying capacity (≈44%). These results underscore the importance of selecting the appropriate drying method and variety to optimise SP flour functionality for targeted food applications. Freeze-dried flours might suit aerated/oil-retentive products, while hot-air-dried flours could be ideal for moisture-sensitive formulations.