Abstract
Abstract Date syrup (DS), sugars (SG) and sweet potato starch (SPS) composites were investigated using dynamic rheometry, rapid visco-amylograph (RVA), and texture analysis (TPA). HPLC analysis revealed that DS sugar composition was 55% glucose and 45% fructose. Starch gels (0% to 50% DS or SG) were precooked in RVA. SPS starch gel is considered elastic because the elastic modulus (G`) was much greater than the viscous modulus (G``). The comparison between the effect of DS versus SG revealed differences on the peak viscosity, setback, G` and G``, complex viscosity (η*), tan δ, and gel hardness. The decline in complex viscosity (η*) indicates shear thinning behavior. Despite the similarity in sugar content between DS and SG, as shown by the HPLC analysis, the data presented here disclosed how DS had more impact on the pasting and rheological properties of sweet potato starch compared to SG.
Highlights
Sweet potato is a native of Africa used mostly in baked products, noodles and different sauces and is a major source of starch
When calculating the theoretical parameters, we are assuming that the magnitude of peak viscosity (PV) or SB of plain starch has changed by the same change in starch percent in the event of addition or replacement of the starch with date syrup (DS) or SG
The replacement study was done by replacing portion of the starch with DS or SG, whereas in the addition study DS or SG were added to a fixed amount of sweet potato starch (SPS) starch
Summary
Sweet potato is a native of Africa used mostly in baked products, noodles and different sauces and is a major source of starch. It has granules size around 3-40 μm, 17-30% amylose content, gelatinization temperature between 60 and 70°C, and a mixed x-ray diffraction pattern of A- and C-type (Noda et al, 1998). The addition of date syrup was reported to increase the pasting temperature, and G, with possible reduction on starch retrogradation (Mohamed & Babucurr, 2015). Date syrup was found to decrease the peak viscosity of low amylose rice starch and increases the final viscosity and the setback, whereas the Gwas unchanged (Mohamed & Babucurr, 2017)
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