Download fulltext HTML
Marta, H., & Tensiska, T. (2017). Functional and Amylographic Properties of Physically-Modified Sweet Potato Starch. KnE Life Sciences, 2(6), 689-700. https://doi.org/10.18502/kls.v2i6.1091

https://doi.org/10.18502/kls.v2i6.1091

statistics

  • 2257 Abstract Views
  • 745 PDF Views
  • 0 HTML Views

authors

  • Herlina Marta
    No author data available.
  • Tensiska Tensiska
    No author data available.

Published Date

  • Nov 26, 2017

Functional and Amylographic Properties of Physically-Modified Sweet Potato Starch

KnE Life Sciences / 2nd International Conference on Sustainable Agriculture and Food Security: A Comprehensive Approach (ICSAFS) / Pages 689-700

Abstract

In general, native sweet potato starch has inferior characteristics such as it swells easily, does not gel firmly and low paste clarity. The characteristics of native sweet potato starch cause limitation in its utilization. This research aimed to study the effect of physically modified starch on the functional and amylographic properties of native sweet potato starch. The study used a descriptive method with 4 treatments and 2 replications: a) a native sweet potato starch, b) sweet potato modified starch by heat moisture treatment, c) sweet potato starch modified by annealing and d) sweet potato starch modified by pre-gelatinization. The results showed that all three treatments modified starches largely alter the functional and amylographic properties of native sweet potato starch. Heat moisture treated and annealed sweet potato had starches with decreased swelling volume, solubility, peak viscosity, and breakdown viscosity, increased pasting temperature and setback viscosity than its native starch. Pre-gelatinized sweet potato starch has lower bulk density, peak viscosity, breakdown viscosity, setback viscosity and increased swelling volume, solubility and water absorption capacity than its native starch.

 

Key word: functional properties; amylographic properties; sweet potato starch; physically modified

References
[1] Zhu, F., Yang, X., Cai, Y.J., Bertoft, E., and Corke, H. 2010. Physicochemical properties of sweet potato starch. Starch/Starke 63: 249-259.

[2] Cho, S.A., and Yoo, B. 2010. Comparison of the effect of sugars on the viscoelastic properties os sweet potato starch pastes. Internastional Journal of Food Science and Technology, 45:410-414.

[3] Eliasson, AC., and Gudmundson, M. 1996. Starch: Physicochemical and Functional Aspects. In: AC Eliasson (Ed): Carbohydrates in Foods. Marcel Dekker New York. pp. 431–504.

[4] Collado, LS, and Corke, H. 1999. Heat Moisture Treatment Effects on Sweet Potato Starches Differing in Amylose Content. Food Chem. 65: 239–346.

[5] Jacobs, H., Eerlingen, R.C., Clauwaert W., Delcour, J.A. 1995. Influence of Annealing on the Pasting Properties of Starches from Varying Botanical Sources. Cereal Chemistry 72: 480–487.

[6] Anastasiades, A., Thanou, S., Loulis, D., Stapatoris, A., and Karapantsios, T. D. 2002. Rheological and Physical Characterization of Pre-gelatinized Maize Starches. J. Food Eng.,52: 57–66.

[7] Kalogianni, E.P., Xynogalos, V.A., Karapantsios, T.D., and Kostoglou, M. 2002. Effect of Feed Concentration on the Production of Pre-gelatinized Starch in a Double Drum Dryer. Lebensm.-Wiss. U.-Technol., 35: 703–714

[8] Majzoobi, M., Radi, M., Farahnaky, A., Jamalian, J., Tongdang, T. and Mesbahi, Gh. 2011. Physicochemical Properties of Pre-gelatinized Wheat Starch Produced by a Twin Drum Drier. J. Agr. Sci. Tech.,13: 193-202.

[9] Shih, F., King, J., Daigle, K., An, H.J. and Ali, R. 2007. Physicochemical Properties of Rice Starch Modified by Hydrothermal Treatments. Cereal Chem., 84(5): 527-531.

[10] Okaka, J.C., and Potter, N.N. 1979. Physicochemical and functional properties of cowpea powders processed to reduce beany flavour. J. Food Sci,. 44: 1235-1240.

[11] Crosbie, G.B. 1991. The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours. Journal of Cereal Science, 13: 145-150.

[12] Beuchat, L.R. 1977. Functional and electrophoretic characteristics of succinylated peanut flour protein. Journal of Agricultural and Food Chemistry, 25: 258-261.

[13] Olayinka, O.O., Adebowale, K.O., Olue-Owolabi, B.I. 2008. Effect of heat-moisture treatment on physicochemical properties of white sorghum starch. J. Food Hydrocolloids 22:225-230.

[14] Kurahashi, Y., and Hizukuri, S. 1998. Modification of maize starch and wheat flows by heat moisture treatment. In: Program Book 1998. ACC Annual Meetting: 293-294. Minneapolis, MN.

[15] Lu, S., Chen, C.Y., and Lii, C.Y. 1996. Gelchromatography fractionation and thermal characterization of rice starch affected by hydrothermal treatment. Cereal Chemistry 73: 5-11.

[16] Tester, R.F. And Morrison, W.R. 1990. Swelling and gelatinization of cereal starches I effects of amylopectin, amylose, and lipids. CerealChemistry 67: 551-557

[17] Eerlingen, R.C., Jacobs, H., Block, K., and Delcour, J.A. 1997. Effects ofhydrothermaltreatments on the rheological properties ofpotato starch. Carbohydr Res. 297: 347-356.

[18] Tan, Y and R Chinnaswamy. 1993. Molecular properties of cereal based breakfast foods. Staerke 11: 391-396.

[19] De la Torre-Gutiérrez, L, Chel-Guerro, L.A, Betancur-Ancona, D. 2008. Functional properties of square banana (Musa babisiana) starch. J Food Chem. 106: 1138-1144.

[20] Elkhalifa, A.O., Schiffler, B., Bernhardt, R. 2005. Effect of fermentation on the functional properties of sorghum flour. J Food Chem. 92: 1-5.

[21] Hodge, J.E., and Osman, E.M. 1976. Carbohydrates. In Fennema, OR (Ed): Principles of Food Science part I Food Chemistry. New York: Marcel Dekker Inc.

[22] Hoover, R and Sosulski, F. 1986. Effect of cross linking on functional properties of legume. Starches/Stärke 38: 149–155.

[23] Adebowale, K.O., Olu-Owolabi, B.I., Olayinka, O.O and Olayide, S. 2005. Effect of heat moisture treatment and annealing on physicochemical properties of red sorghum starch. Afican Journal of Biotechnology 4: 928-933.

[24] Ma, Z. et al. 2011. Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours. Articel in Press. Food Research International.

[25] BeMiller, J.N. and Whistler, R.L. 1997. Carbohydrate in R. Fennema Owen (Ed). Food Chemistry. Ohio State: Columbus.

[26] Lawal, S.O. 2005. Studies on the hydrothermal modifications of new cocoyam (Xanthosoma sagittifolium) starch. International Journal of Biological Macromolecules. 37: 268–277.

[27] Doublier, J.L., Colonna, P., and Mercier, C. 1986. Extrusion cooking and drum drying of wheat starch. II. Rheological characterization of starch pastes. Cereal Chem. 63: 240-246.

[28] Lai, H.M. 2001. Effects of hydrothermaltreatment on the physicochemical propertiesof pregelatinized rice flour.Food Chemistry72: 455-463.

[29] Gunaratne, A., and Hoover, R. 2002. Effect of heat- moisturetreatment onthe structure and physicochemical properties of tuber and root starches.Carbohydr. Polym. 49:425.437.

[30] Hagenimana, A., Ding, X., Fang, T. 2006: Evaluation of rice flour modified by extrusion cooking. Journal of Cereal Science 43 (1): 38-46.

[31] Winarno, F.G. 2004. Kimia Pangan dan Gizi. PT Gramedia Pustaka Utama. Jakarta.

[32] Beta, T. and Corke, H. 2001. Noodle quality as related to sorghum starchproperties. Cereal Chemistry 78: 417-420.

[33] Collado, L, Mabesa L, Oates C, Corke, H. 2001. Bihon-type noodles from heatmoisture-treated sweetpotato starch. J. Food Sci. 66: 604-609.

[34] Stute, R. 1992. Hydrothermal modification of starches: The difference between annealing and heat-moisture treatment. Starch 44:205-214.

[35] Singh J., McCarthy, O., Singh, H. 2006. Physico-chemical and morphological characteristics of new Zealand Taewa (Maori potato) starches. Carbohydr. Polym. 64: 569-581.

[36] Muyonga, J.H., Ramteke, RS., Erpeson, W.E. 2001. Prehydration steaming changes – physico-chemical properties of unripe banana flour. Journal of Food Processing and Preservation 25: 35-47.