Abstract
Effect of hydrocolloids (arabic, xanthan, cress seed, fenugreek, flaxseed, and okra gums) at 0.5 and 2.0% concentrations on sweet potato starch pasting, viscoelastic, textural, and thermal properties was studied. Rapid Visco Analyzer (RVA) measurements showed that the final viscosity was increased as a function of gum irrespective of their concentration except with cress seed gum. Dynamic rheological data revealed that the magnitude of the moduli was increased as a function of angular frequency and no crossovers were perceived among them. Consistency coefficient (k) was decreased by the addition of any gum and also with increasing concentration of gums except with xanthan gum at 25°C. Flow behavior index (n) data showed that starch gum blends possessed more pseudoplastic shear thinning behavior than those for the control at 25°C and pseudoplasticity was further increased with increasing concentration of xanthan, fenugreek, flaxseed, and okra gums. Texture analysis data displayed that after overnight storage of starch gels at room temperature, hardness was significantly increased by the addition of gums except for xanthan. Differential scanning calorimeter (DSC) profile showed that enthalpy was decreased by the inclusion of xanthan gum.
Highlights
Sweet potato (Ipomoea batatas L.) is a tuber like a potato that belongs to the family Convolvulaceae, widely cultivated in China, Nigeria, and America
The peak viscosity (PV) of the control significantly decreased in the presence of arabic, cress seed, and okra gums regardless of their concentrations and with 2.0% fenugreek and flaxseed gums
Addition of arabic gum caused the maximum reduction, i.e., 4359 and 4265 mPa·s, as compared to the control for 0.5 and 2.0% concentrations, respectively. This could be attributed to the gum ability to mask the surface of the starch granules, limit water absorption, and enhance granule-granule interactions which result in reduced swelling and limited increase in the PV [14, 15]
Summary
Sweet potato (Ipomoea batatas L.) is a tuber like a potato that belongs to the family Convolvulaceae, widely cultivated in China, Nigeria, and America It is a rich source of starch as it accounts for 58-76% on a dry basis. Appropriate hydrocolloid inclusion may change the enthalpy of gelatinization, reduce the firmness of the gel, and retard the retrogradation which reduces the syneresis [7]. It may play a crucial role in enhancing or keeping the desirable textural characteristics and stabilizing the products over a prolonged storage [8].
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