Sweet Potato Starch Research Articles

Effect of Edible Coating Material Formulation and Storage Long on The Response of Tomato (Solanum Lycopersicum L.) at Cooling Temperature (Lycopersicon Esculentum Mill)

Post-harvest handling of horticultural products is very influential on product quality, because storage temperature is one of the important factors to maintain product quality, especially fresh fruits and vegetables. The purpose of this study were to determined the effect of calcium chloride concentration (CaCl2) and starch type as edible coating material against inhibition of chilling injury of tomato. The research method were carried in two stages, namely the preliminary research and main research. The preliminary research was conducted to determine the temperature and time of starch drying. The main research using Randomized Block Design (RAK) method with 3x4 factorial with 2 replications. The first factor was chloride calcium concentration consisting of 3 levels of a1 (1%), a2 (2%) and a3 (3%). The second factor is type of starch as edible coating material which consists ogf 4 levels of b1 (without edible coating), b2 (sweet potato starch), b3 (cassava starch) and b4 (ganyong starch). The main research responses include chemical responses (vitamin C and total soluble solid), physical responses (weight loss and firmness), and organolptic reponses (color and appearance). Preliminary research results were obtained the temperature of 60 ° C and the best 5 hours for starch drying. The main research results showed that the concentration factor of calcium chloride (A) affected the color and appearance either on day 5 or day 10. The type of starch as an edible coating material (B) had an effect on vitamin (C) content, total soluble solid, color and appearance on day 5 and day 10. Factor interaction of calcium chloride concentration and type of starch as edible coating material influenced to shrinkage oweight, color and appearance on day 5 and day 10. Ganyong starch has better results based on the response of vitamin C, total soluble solid and weight loss.

Effects of Lycium barbarum Polysaccharide on Pasting, Rheology, and In Vitro Digestibility of Starch

AbstractLycium barbarum polysaccharide (LBP) is widely used in functional foods, but it is rarely used in starchy foods. This study aims to evaluate the effects of LBP on the pasting, rheological, textural properties, and digestibility of different types of starch (wheat starch (WS), sweet potato starch (SPS), and pea starch (PS)). Results show that LBP increases the pasting characteristics of PS but shows decreasing and no influence on these characteristics in WS and SPS, respectively. The apparent viscosity of SPS paste decreases with the increase in the LBP content. LBP reduces the hardness, adhesion, and chewiness of PS gels, as also evidenced by the alterations in the microstructure. The results of FT‐IR and X‐ray diffraction indicate that LBP promotes the formation of ordered structures within retrograded starch. LBP increases the slowly digested starch and resistant starch content, implying that LBP decreases the digestibility of starches. The changes in the physicochemical properties of starches depend on the interactions between starch and LBP.

The Physical, Mechanical, Barrier Characteristics, and Application of Edible Film from Yellow Sweet Potato and Aloe Vera Gel

This study aimed to determine the effect of the concentrations of yellow sweet potato starch and aloe vera gel on the physical, mechanical, and barrier characteristics of the edible film, which is applied as packaging for strawberries. It was carried out using a factorial randomized block design (RBD) consisting of 2 stages where the first step was making edible with varied yellow sweet potato starch and aloe vera gel, followed by the application of the selected edible film. The two factors used as edible films were yellow sweet potato starch (Ipomea batatas) at 2%, 3%, and 4% w/v, as well as aloe vera gel (Aloevera barbadensis) at 5%, 10%, and 15% v/v concentrations. The formulation was applied to the strawberries to examine their ability to extend shelf life. The parameters tested in the first step were thickness, color, solubility, transparency, tensile strength, elongation, and WVTR, while weight loss, texture, and color were examined in the second stage for four days of storage. The results showed an interaction between yellow sweet potato starch and aloe vera gel on thickness with a range of 0.07-0.16 mm, L value of 66.73-73.23, a* value of 0.8-2.5, b* value of 11.1-14.4, solubility of 33.24-56.16%, transparency 2.68-3.43 A/mm, tensile strength 0.08-0.70 MPa, elongation in the range of 10.95-51.14%, and WVTR of 3.97-4.90 g/m 2 /24 hours. This showed that the application of edible coating with the best treatment can prevent a decrease in weight loss, texture andcolor intensity as well as extend the shelf life of strawberries up to two times.

Effect of Pullulanase Debranching Time Combined with Autoclaving on the Structural, Physicochemical Properties, and In Vitro Digestibility of Purple Sweet Potato Starch

The effects of pullulanase debranching combined with autoclaving (PDA) at various debranching times (0 h, 5 h, 10 h, 15 h, 20 h, and 25 h) and 121 °C/20 min of autoclave treatment on the structural and physicochemical characteristics of purple sweet potato (Jinshu No.17) starch were investigated. The results indicated that the native starch (NS) was polygonal, round, and bell-shaped with smooth surfaces. After debranching treatment, the surface of the starch samples became rough and irregular. The molecular weight became smaller after treatments. X-ray diffraction C-type pattern was transformed into a B-type structure in treated samples with increased relative crystallinity. 13C NMR indicated an increased propensity for double helix formation and new shift at C1, 3, 5 region compared to NS. The apparent amylose content was 21.53% in the NS. As the swelling power decreased, the percentage of soluble solids increased and different thermal properties were observed. A higher yield of the resistant starch (RS) was observed in all treated starch except PDA 25 h. The findings of our study reveal that a combination of pullulanase debranching time (15 h) and autoclaving (121 °C for 20 min) is a great technique that can be used to produce a higher amount of resistant starch in the Jinshu No.17 starch.

Red onion skin extract rich in flavonoids encapsulated in ultrafine fibers of sweet potato starch by electrospinning

Electrospinning encapsulation is a highly viable method to protect bioactive compounds and prevent their degradation. Hence, this study produced ultrafine fibers based on yellow and white sweet potato starches and a red onion skin extract (ROSE; 0, 3, 6, and 9 %, w/w) using electrospinning. The fibers were evaluated for morphology, thermogravimetric properties, antioxidant, in vitro release simulation, thermal resistance (100 and 180 °C), and wettability. The fibers with ROSE presented 251–611 nm diameters, 67–78 % loading capacity, and 51.6–95.4 and 13.4–99.4 % thermal resistance (100 and 180 °C, respectively); apigenin presented the highest thermal protection. The phenolic compounds showed low release using 10 % ethanol and greater release with 50 % ethanol. The fibers with 9 % ROSE showed 2,2′-azino-bis(3-ethylbenzothiazoline) 6-sulfonic acid radical inhibition above 92 %. The ultrafine fibers and the unencapsulated ROSE showed inhibitory action against Escherichia coli and Staphylococcus aureus; only unencapsulated ROSE showed bactericidal activity.

Preparation and physicochemical properties of Cyperus esculentus starch from its tubers using ultrasound-assisted alkali method

Cyperus esculentus tubers are rich in starch, oil, protein, dietary fiber, and other nutrients. Ultrasonic treatment can reduce the combination of starch, protein, and dietary fiber in C. esculentus tubers during extraction of C. esculentus starch, thereby improving the extraction yield and shortening of the extraction time. In this study, the extraction yield of C. esculentus starch was 92.2% using ultrasound-assisted alkali method. The microstructure analysis showed that the granule characteristics of C. esculentus starch and other starches were similar. X-ray diffraction analysis showed that C. esculentus starch possessed an A-type crystal structure. The onset temperature of gelatinization endotherm and peak temperature of gelatinization of C. esculentus starch were only lower than those of sweet potato starch, and higher than other starches, which is 67.9 °C. The content of resistance starch (RS) (11.0%) in C. esculentus starch was the highest among the six starches. As an underutilized resource, C. esculentus is a new crop with high quality, high yield, and high comprehensive utilization value. Its aerial parts can be used as feed, green manure, and its underground parts can be edible and oily. C. esculentus starch can be a valuable source to develop into new functional food.

Antibacterial Edible Coating of Ipomea batatas Incorporated with Lactobacillus acidophilus

This study was conducted to analyze the effect of variations concentration of Lactobacillus acidophilus in edible coatings and their antibacterial activity against E. coli using the well diffusion method. This study used an edible coating of Prebiotic from purple sweet potato starch and Lactobacillus acidophilus with dilution variations (10-6, 10-7, 10-8, 10-9) as probiotics. In this study physical properties were tested for edible coatings such as color tests with visual observations, water content by the gravimetric method and viscosity using Viscometer Ostwald. The content of organic acids in edible coating solutions was measured using the HPLC method. Organoleptic test was conducted with taste and color parameters on the A-E scale of 30 respondents. Research results showed edible coating discoloration before and after incorporation from deep purple to brown. The value of water content and viscosity also changed from 62,8% to 71,4% and 569,97 cp to 486,64 cp respectively. The best antibacterial activity of edible coating incorporation with Lactobacillus acidophilus was 263,76 mm2. Organoleptic test on grapes that have been coated with edible coating showed that covered with edible coating contains probiotics (Lactobacillus acidophilus) has no effect on respondents' perception. Lactic acid and acetic acid were exist in edible coating which were incorporated with Lactobacillus acidophilus.

Effect of three natural antioxidants on the structure and physicochemical properties of sweet potato starch noodles.

The study aimed to investigate the effect of three kinds of natural antioxidants (NAs), such as curcumin, tea polyphenols (TP), and lycopene, on sweet potato starch's structure and physicochemical properties of starch noodles. We found that the broken rates, iodine blue values, hardness, and chewiness of natural antioxidant starch noodles (NASN) were increased with the addition of the NAs. Additionally, the elasticity decreased with the addition of curcumin and lycopene, but it increased with the addition of TP. The cross-section structure of NASN obtained by scanning electron microscope (SEM) showed more holes appeared when adding NAs, and the additional amount had a pronounced effect on the microstructure of starch noodles (SN) regardless of the kind of NA added. The X-ray diffraction detection showed that some crystal forms were significantly damaged, and the addition of NAs affected the crystallization process of starch and produced a small proportion of new crystals in the NASNs. The protective effects of SN on NAs and their antioxidant capacities under dry and room temperature storage (DRTS) and wet and frozen storage (WFS) conditions were optimal as compared to those of flour noodles (FN). The results showed that adding NAs could improve the sensory quality and antioxidant function of starch noodles. In turn, the dense structure of starch noodles can also have a significant protective effect on antioxidants and their antioxidant activities, which is especially obvious under WFS conditions.

Establishment of a quality evaluation system of sweet potato starch using multivariate statistics.

The quality of starch greatly affects the quality of processed products. There are many indexes for quality evaluation of starch. Currently, amylose content is considered the chief index in the quality evaluation of sweet potato starch, which is entirely based on tradition (experience) method. The existing evaluation standards lack quality evaluation standards for sweet potato starch. To screen reasonable evaluation indexes of sweet potato starch, and establish a scientific and systematic evaluation system of sweet potato starch. Twenty-two components and quality indexes of sweet potato starch were measured. The evaluation indexes of sweet potato starch were screened based on a statistical description, correlation analysis, and principal component analysis (PCA), and a quality evaluation model of sweet potato starch for brewing was established based on analytic hierarchy process. The calculated values of the model were verified by linear fitting with standardized sensory evaluation values. The coefficient of variation of total starch content (%), amylose content (%), amylopectin content (%), L* value, ΔE, water absorption capacity (g/g), and pasting temperature was less than 6%, while the coefficient of variation of other indexes was larger. In addition, there were different degrees of correlation among the indexes. PCA was used to identify interrelated variables, and the first six principal components together account for 82.26% of the total variability. Then, seven core indexes - setback (cp), rate of regression (%), ratio of amylose to amylopectin (%), gel strength (kgf/cm2), a* value, ash content (%), and solubility (%) - were selected from the six principal components according to the load value of the rotation matrix. These seven core indexes replaced the original 22 indexes to simplify the evaluation of sweet potato starch. The quality evaluation model of sweet potato starch was Y = 0.034X2 + 0.321X6 + 0.141X8 + 0.08X17 + 0.023X19 + 0.08X21 + 0.321X22. The comprehensive evaluation system of sweet potato starch can accurately predict the quality of sweet potato starch. The development of such a system is of great significance to the post-harvest processing of high-starch sweet potato and the breeding of high-quality and high-starch sweet potato varieties.

High-density cultivation of Phaffia rhodozyma SFAS-TZ08 in sweet potato juice for astaxanthin production

BackgroundAstaxanthin is an important commercially valuable secondary metabolite produced during fermentation of the yeast Phaffia rhodozyma that can be used in aquatic feedstock. ResultsIn this study, we used sweet potato juice (SPJ), the by-product of sweet potato starch, to obtain a high-density culture of P. rhodozyma. We confirmed that hydrochloric acid deproteinized SPJ is suitable for the culture of P. rhodozyma, and using this as a substrate, supplemented with 0.05% yeast extract, we performed batch fermentation in a 5 L fermenter. Compared to shaking flask fermentation, we obtained an 18.86% increase in yeast biomass and a 32.5% increase in astaxanthin yield using the batch process. After culturing P. rhodozyma in a 5 L fermenter for 120 h, we achieved biomass and astaxanthin yield of 45.2 g/L and 19.465 mg/L, respectively. ConclusionsIn this study, we found that deproteinized SPJ was the most suitable for P. rhodozyma through experiments on different cultivars and different processing stages of SPJ. On the basis of deproteinized SPJ, supplemented with yeast extract, the biomass and astaxanthin yield reached a high level. The optimized system can substantially reduce the costs of raw material for astaxanthin yield by P. rhodozyma and enhance the comprehensive utilization of sweet potato resources.How to cite: Zhang C, Zhao X, Yao M, et al. High-density cultivation of Phaffia rhodozyma SFAS-TZ08 in sweet potato juice for astaxanthin production. Electron J Biotechnol 2023;61. https://doi.org/10.1016/j.ejbt.2022.09.007.

Quality attributes of gluten free fried products from defatted peanut flour and starches of selected tropical roots and tubers

The aim of this study was to develop and evaluate gluten free fried products from defatted peanut flour and starches of common tropical roots. The result of the analysis showed that moisture content ranged from 3.52% to 5.89%; fat content ranged from 11.22% to 13.84%; crude fibre content ranged from 5.54% to 7.50%; colour (lightness) ranged from 22.21% to 69.88%; colour (redness) ranged from 9.95% to 26.54%;colour (yellowness) ranged from 10.15% to 43.17% and shrinkage ranged from 1.32% to 8.75%. The sample which was a composite of 90% sweet potato starch and 10% defatted peanut fried at 170 °C for 1 min had the lowest fat content. This study is very significant in meeting the demand in the management of celiac disease and gluten-related disorders, since gluten free diet is the only medically accepted treatment in resolving the challenge attributed to the consumption of foods containing gluten.

The effect of substrate consumption on the increasing of biofloculans productivity and activity of cultivation by Alcaligenes latus

The efficient technology cultivation is developed as a respond to the emergence of clean technology trend issue to produce biogically degraded product. This research aims to review the effect of sweet potato hydrolysis concentration on biofloculan cultivation productivity and its effect on flocculation activity. Cultivation starts from cell refreshment to propagation and inoculation into cultivation medium which has been sterilized. Enzymatically, the sweet potato starch hydrolyzate supernatant usage (S) as a cultivation medium is expected can substitute glucose (G) synthetic medium and able to increase bioflocculant activity and bioabsorbent formation, while the Nitrogen substrate usage from CSL (C) and yeast extract (Y) into the medium. Cultivation of Alcaligenes latus can stimulate the formation of acid biopolymers which have large molecular weights. Furthermore, made a notation like SC-10 which is a medium of glucose supernatant factor with Corn steep liquor (CSL) with an initial sugar concentration level of 10 g/l. Control process including the analysis of reduced sugar (RS) and nitrogen, viscosity, pH, measurement of dry cell weight (DC), and flocculation activity (AF) is conducted during cultivation. The research results indicates the usage of sweet potato supernatan hydrolysate is to subsitute the synthetic mediums due to its ability to increase biofloculan activity. The best medium for biofloculan cultivation is SC-10 with kinetic parameter μ, 0,0834 hours-1; Xmax,12,54 g/l; m, 0,641 and n, 0,0105 g product/g biomass/hours; α, 0,409 and β, 0,0006 g biomass/g substrate/ hours; Yp/s, 68%; Yx/s, 97%. There is no significant viscosity changes during cultivation so that it can not be used as a production index. Flocculation Activity resulting from the cultivation of SC-10 medium is the strongest process in forming flok-flok while SC-30 medium is the least.

Effects of growth temperature on multi-scale structure of root tuber starch in sweet potato

Sweet potato was planted at three soil and air temperatures (21, 25 and 28 °C) with the same humidity and light time/intensity. Root tuber starches were isolated, and their multi-scale structures were investigated to reveal the effects of growth temperature on starch properties. Growth temperature did not change the morphology and amylose content of starch, but markedly increased the size of starch from volume-weighted mean diameter 12.2 μm to 17.0 μm. Starch grown at high growth temperature exhibited less A branch-chains and lower branching degree of amylopectin and more B2 and B3+ branch-chains of amylopectin than at low growth temperature. With increasing growth temperature, starch changed from CC-type to CA-type, its relative crystallinity and lamellar peak intensity increased, and the thickness of crystalline and amorphous lamellae did not significantly change. Starch grown at high growth temperature exhibited significantly higher gelatinization temperature than at low growth temperature, but had similar gelatinization enthalpy.

Formation of sweet potato starch nanoparticles by ultrasonic-assisted nanoprecipitation: Effect of cold plasma treatment.

Starch nanoparticles (SNPs) were produced from sweet potato starches by ultrasonic treatment combined with rapid nanoprecipitation. The starch concentration, ultrasonic time, and the ratio of starch solution to ethanol were optimized through dynamic light scattering (DLS) technique to obtain SNPs with a Z-average size of 64.51 ± 0.15 nm, poly dispersity index (PDI) of 0.23 ± 0.01. However, after freeze drying, the SNPs showed varying degrees of aggregation depending on the particle size of SNPs before freeze-drying. The smaller the particle size, the more serious the aggregation. Therefore, we tried to treat SNPs with dielectric barrier discharge cold plasma before freeze drying. Properties including morphological features, crystalline structure and apparent viscosity of various starches were measured by field emission scanning electron microscopy (FE-SEM), X-ray diffraction (XRD), and rheometer, respectively. The results showed that, after cold plasma (CP) treatment, the aggregation of SNPs during freeze drying was significantly inhibited. Compared to the native sweet potato starch, SNPs showed a higher relative crystallinity and a lower apparent viscosity. After CP treatment, the relative crystallinity of CP SNPs was further higher, and the apparent viscosity was lower. This work provides new ideas for the preparation of SNPs and could promote the development of sweet potato SNPs in the field of active ingredient delivery.

Discovery of novel secretome CAZymes from Penicillium sclerotigenum by bioinformatics and explorative proteomics analyses during sweet potato pectin digestion.

Novel selective enzymatic refining of sweet potato processing residues requires judicious enzyme selection and enzyme discovery. We prepared a pectinaceous cell wall polysaccharide fraction from sweet potato using an enzymatic a treatment to preserve the natural linkages and substitutions. Polysaccharide composition and linkage analysis data confirmed the pectinaceous polysaccharide fraction to be a rhamnogalacturonan I-rich fraction with a high content of arabinogalactan Type I. We hypothesized that the post-harvest tuber pathogenic fungus Penicillium sclerotigenum would harbor novel enzymes targeting selective sweet potato pectin modification. As part of the study, we also report the first genome sequence of P. sclerotigenum. We incubated the sweet potato pectinaceous fraction with P. sclerotigenum. Using proteomics accompanied by CUPP-bioinformatics analysis, we observed induced expression of 23 pectin-associated degradative enzymes. We also identified six abundantly secreted, induced proteins that do not correspond to known CAZymes, but which we suggest as novel enzymes involved in pectin degradation. For validation, the predicted CUPP grouping of putative CAZymes and the exo-proteome data obtained for P. sclerotigenum during growth on sweet potato pectin were compared with proteomics and transcriptomics data reported previously for pectin-associated CAZymes from Aspergillus niger strain NRRL3. The data infer that P. sclerotigenum has the capacity to express several novel enzymes that may provide novel opportunities for sweet potato pectin modification and valorization of sweet potato starch processing residues. In addition, the methodological approach employed represents an integrative systematic strategy for enzyme discovery.

Morphological and thermo-mechanical characterization of sweet potato starch based nanocomposites reinforced with barley starch nanoparticles.

The aim of present study was to develop and characterize the biodegradable sweet potato starch-based nanocomposite films reinforced with barley starch nanoparticles (SNP). Sweet potato starch-based films with varying concentrations of barley SNP (5-25% w/w) were manufactured by adopting solution casting method using glycerol as a plasticizer. The morphology, thickness, transparency, water solubility, water vapor transmission rate (WVTR), tensile strength, elongation at break and thermal stability properties of nanocomposite films were evaluated. The results showed that the incorporation of barley SNP led to a significant increase in tensile strength from 2.63 (control film) to 8.98MPa (nanocomposite with 15% (w/w) SNP). Compared with the native starch film, the surface of the nanocomposite films became more rough and uneven with the increasing concentration of nanofillers. High concentration of SNP (upto 25%, w/w) significantly decreased the transparency and WVTR, and water solubility (upto 20%, w/w) of nanocomposite films. The WVTR decreased from 3294.53 to 349.06g/m2/24h. In addition, the thermal stability of nanocomposites got improved after incorporation of SNP into starch-film matrix.

Evaluation of Cassava (Manihot esculenta) and Sweet Potato (Ipomea batatas) Starch from South East Nigeria in the Separation of Deoxyribonucleic Acids as Alternative to Agarose Gel

Gel electrophoresis technique is an indispensable tool in biotechnology and among other related fields for separation of nucleic acids and proteins. This study determined the potential of selected cassava and sweet potato starch in the separation of DNA as alternative to agarose gel. The sample pH, gelling temperature and time were determined by Light transmittance method proposed by Craig et al. [1] Standard electrophoresis procedure was used for the starch gel electrophoresis. The result showed that composite starch gelled within 18-21 minutes while agarose and agar-agar gelled after 12 minutes. Cassava starch blended with agar-agar gelled at a temperature of 58oC while sweet potato starch blended with agar-agar gelled between 35oC - 47oC. Agarose and agar-agar maintained 54oC and 53oC respectively. There was no significant difference (P > 0.05) in pH value of the composite starch when compared to 1% agarose gel. Unblended starch samples did not form solid gel except when blended with some amount of agar-agar or agarose powder. Cassava and sweet potato composite starch formed good gel strength at 3% (2.2 g of starch and 0.8 g of agar-agar) but solid gel at 4% (3.6 g of starch and 0.8 g of agar-agar). This study demonstrated the possibilities for agarose cost reduction by 60% when cassava starch (3.6 g) was blended with 0.4 g of agarose. The cassava composite starch (4%) separated DNA molecules comparably to that of 1% agarose. Therefore, the use of these cheaper, accessible and readily available blended starch sources is highly recommended for separation of biomolecules such as DNA.

PRODUCTION AND QUALITY EVALUATION OF READY TO EAT EXTRUDED SNACKS FROM FLOUR BLENDS OF ACHA-COWPEA AND SWEET POTATO STARCH

Acha is a potential food security crop that contributes significantly to people’s diet, especially in developing countries such as Nigeria. The suitability of acha-cowpea composite flour and sweet potato starch in the production of extruded snacks was investigated. Acha flour (ACF), cowpea flour (CPF)and sweet potato starch (SPS),were mixed in various proportions of percentage weights (ACF:CPF:SPS)and were used to produce extruded snacks totaling 7 samples: 100:0:0, 90:5:5, 85:5:10, 75:5:20, 70:5:25:, 65:5:30 and50:0:50.The flour blends and starch mixes were analyzed for functional properties while the extruded snacks were evaluated for proximate, physicochemical and sensory properties. There was significant differences (p<0.05) in the functional properties of the flour and starch blends. Oil and water absorption capacity reduced as the proportion of SPS increased while the wettability followed the same trend. Foam capacity and foam stability were higher in all the blends containing cowpea flour. Gelatinization temperature was highest in blends with equal proportions of acha and sweet potato starch.The proximate composition of the extruded snacks were significantly difference (p<0.05) amongst the samples. The result showed that all the samples with cowpea flour had higher protein and ash contents than the control. Samples with 90% AF, 5% SPS and 5% CF performed best in sensory scores particularly in terms of appearance, taste, texture and general acceptability. However, all the samples were generally accepted. It was concluded that nutritious extruded snacks with acceptable sensory qualities can be produced from blends of acha-cowpea flour and sweet potato starch.

STUDIES ON THE PHYSICOCHEMICAL AND PASTING PROPERTIES OF OXIDIZED SWEET POTATO (Ipomoea batatas L. (Lam) STARCH

Starch isolated from sweet potato (Ipomoea batatas L.) was chemically modified by sodium hypochlorite (NaOCl). The physicochemical and pasting properties of the native and oxidized sweet potato starches (NSPS and OSPS) were investigated and they were also characterized by Fourier Transform Infrared Spectroscopy. In addition to the pH change from 6.40-7.40 on oxidation, other physicochemical properties such as; foaming capacity, water and oil absorption, moisture content, dispersibility, peak viscosity (PV), trough holding viscosity (TV) and final viscosity (FV) values increased by 2.27%, 0.83 and 0.46mL, 2.02%, 0.76%, 44.34 RVU, 138.34 RVU and 120.33 RVU respectively. However, the breakdown viscosity (BV) and setback viscosity (SV) experienced a decreased in value by 94.7 RVU and 18 RVU respectively following the oxidation process. In all, higher stability and reduced retrogradation to the starch characterized the oxidation process. The improved properties of the oxidized sweet potato starch (OSPS) are some of the essential properties in starch for its application in the pharmaceutical and other biodegradable industries which are lacking in native sweet potato starch (NSPS).

Regular Paper] Physicochemical Properties of Sweet Potato Starch with Different Texture of Baked Sweet Potatoes and the Effect of β-Amylase Activity on Free Sugar Content

Regular Paper] Physicochemical Properties of Sweet Potato Starch with Different Texture of Baked Sweet Potatoes and the Effect of β-Amylase Activity on Free Sugar Content