Comparative Physicochemical and Functional Properties of Yellow- and Purple-Fleshed Sweet Potato (Ipomoea batatas Lam.) Flours and Their Application in Macaron Shells
Diversification of food systems creates opportunities for locally grown tropical crops. This study characterized flours obtained from purple-fleshed (PSP) and yellow-fleshed (YSP) sweet potato (Ipomoea batatas Lam.) roots cultivated in Guadeloupe and evaluated their use as the sole flour component of macaron shells. Ch...