Characterization and comparative study of starches from seven purple sweet potatoes

Zhang, Long; Zhao, Lingling; Bian, Xiaofeng; Guo, Ke; Zhou, Lü; Wei, Cunxu

doi:10.1016/j.foodhyd.2018.02.006

Cited by 117 publications

(90 citation statements)

References 42 publications

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“…Alternatively, PSP starch is isolated for different purposes in food and non-food industries, such as noodles, candy products and textile industry, due to its outstanding structural and functional properties. [7] While most work focus on maximizing the application of PSP as food ingredients and products (i.e., powder and starch), little pays attention to the changes in the physical properties and nutritional quality upon long-term storage. Powdered product is shelf-stable and remains edible for a couple of years.…”

Section: Introductionmentioning

confidence: 99%

Physical properties, resistant starch content and antioxidant profile of purple sweet potato powder after 12 months of storage

Yea

Nevara

Muhammad

et al. 2019

International Journal of Food Properties

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Current work evaluated the effects of 12-month storage, at chilled (4ºC) and ambient (25ºC) temperatures, on the physical properties, resistant starch (RS) content and antioxidant profile of purple sweet potato (PSP) powder. This study revealed two findings: (i) The antioxidant content of food powders was not always reflective of its antioxidant capacity and (ii) Chilled storage could not prevent the loss of RS and antioxidant activity upon 12-month storage. It is suggested that measurements of antioxidant content and antioxidant activity should be performed concurrently on the same sample.

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Section: Introductionmentioning

confidence: 99%

Physical properties, resistant starch content and antioxidant profile of purple sweet potato powder after 12 months of storage

Yea

Nevara

Muhammad

et al. 2019

International Journal of Food Properties

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“…The supernatant was evaporated in an air oven at 105 • C for 3 h. The dried residue from the supernatant and sediment were weighed. The swelling power (SP) and water solubility index (WSI) were calculated using Equations (1) and (2). The mean is obtained from three replicates:…”

Section: Functional Propertiesmentioning

confidence: 99%

“…These starches/flours are available commercially in native state but not much research has been done in terms of systematically characterizing them and studying their functional properties. Some characterization work of these starches/ flours have been carried out comparing between species after starch isolation [2][3][4], or in comparison with wheat flour or rice starch [5]. However, there is no paper that has done comprehensive physicochemical characterization looking at the structural, morphological, crystallinity, thermal, rheological and gelation properties using the same analytical instruments and parameters in a way that allows meaningful comparison of the starches/flours of interest in this paper.…”

Section: Introductionmentioning

confidence: 99%

The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia

Grace

Henry

2020

Foods

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Starches and flours used commonly in Asia (tapioca, sweet potato, sago, water chestnut, and high amylose maize starch, red rice and kithul flour) were characterized in terms of their chemical composition, morphological, functional, pasting, thermal, gelling and in vitro digestibility properties. It was observed that the differences in their chemical composition and structure influenced their properties. High amylose maize was the most stable, thus it required the highest gelatinization temperature which was observed in both the differential scanning calorimetry (DSC) and pasting profiles. Kithul flour had a significantly lower rate of digestion (p < 0.05) than the other samples (except for high amylose maize starch). Unlike high amylose maize starch, it had a gelatinization temperature that could be achieved during cooking, and had good gelling properties.

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“…Sweet potato (Ipomoea batatas (L.) Lam., Convolvulaceae) is a perennial species native to Latin America which is highly appreciated for its fleshly tuberous roots that are widely used in the food and non-food industry depending on starch content and properties [109,110]. In Japan, purple sweet-potato anthocyanins are used as ingredients in several food products and beverages [111,112].…”

Section: Sweet Potatomentioning

confidence: 99%

Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables

et al. 2019

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During the last few decades, the food and beverage industry faced increasing demand for the design of new functional food products free of synthetic compounds and artificial additives. Anthocyanins are widely used as natural colorants in various food products to replenish blue color losses during processing and to add blue color to colorless products, while other compounds such as carotenoids and betalains are considered as good sources of other shades. Root vegetables are well known for their broad palette of colors, and some species, such as black carrot and beet root, are already widely used as sources of natural colorants in the food and drug industry. Ongoing research aims at identifying alternative vegetable sources with diverse functional and structural features imparting beneficial effects onto human health. The current review provides a systematic description of colored root vegetables based on their belowground edible parts, and it highlights species and/or cultivars that present atypical colors, especially those containing pigment compounds responsible for hues of blue color. Finally, the main health effects and antioxidant properties associated with the presence of coloring compounds are presented, as well as the effects that processing treatments may have on chemical composition and coloring compounds in particular.

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Characterization and comparative study of starches from seven purple sweet potatoes

Cited by 117 publications

References 42 publications

Physical properties, resistant starch content and antioxidant profile of purple sweet potato powder after 12 months of storage

Physical properties, resistant starch content and antioxidant profile of purple sweet potato powder after 12 months of storage

The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia

Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables

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