Fat Mimicking Properties of Citric Acid Treated Sweet Potato Starch

Abstract

Fat mimicking properties of citric acid treated sweet potato starch were investigated in this present study. Citric acid treated sweet potato starch was prepared by treating the native sweet potato starch with 3% citric acid for 6 h at a temperature of 45°C. Dextrose equivalent value of citric acid treated sweet potato starch was 2.05%. A significant increase in amylose content was noticed in citric acid treated sweet potato starch possibly due to the lyses of amylopectin fractions. The melting temperature of citric acid treated sweet potato starch was 51.44°C, which was close to the melting point of fat. Citric acid treated sweet potato starch exhibited superior water holding capacity and in vitro digestibility. Gel strength and enthalpy (ΔH) of citric acid treated sweet potato starch were comparatively lower than native sweet potato starch; correspondingly, citric acid treated sweet potato starch confirmed a low pasting profile. Native sweet potato starch and citric acid treated sweet potato starch exhibited a shearthinning behavior. Acid treatment did not alter the granule size of native sweet potato starch (≈8 µm). Hence, this study concluded that citric acid treated sweet potato starch would be used as a potential fat replacer in food preparations due to its fat mimicking properties.

Effect of citric acid concentration and hydrolysis time on physicochemical properties of sweet potato starches

“…Starch granules were found to conglutinate in CTS2 and CTS4 which was due to the acid erosion on the core part of the granules. Similar result was noticed in the study conducted by Babu et al [65]. The extent of visible degradation was increased when the granules were subjected to a higher hydrolysis time and acid concentration.…”

Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten‐free ingredients for baked goods

“…Regarding thermal parameters of the starches (Table 3), acidification reduced the onset temperature (To) for CS. Reduction in To by acid treatment has been previously reported for sweet potato and corn starches (Wang et al, 2003;Surendra Babu et al, 2016). However, the addition of proteins reversed this effect (Table 3).…”

Morphological, physicochemical, and pasting properties of modified water chestnut (Trapabispinosa) starch

“…This is in conformity to the earlier studies by Tulyathan et al [12] In previous studies, oval and round shapes have been reported for potato starches and native beans, [24] while oval and spherical shapes were reported for the field pea. [11] Roughness on the surface of acid-thinned ( Fig. 4) and acetylated ( Fig.…”

“…[10] Another most important use of modified starches with respect to the health is as fat replacer, which gives more benefits to product developers and at last consumer can use a reduced fat food. [11] The aim of this work was to characterize selected properties of the native starch isolated from water chestnuts by means of chemical composition, scanning electron microscopy (SEM), swelling properties, solubility, and pasting properties. The present study will contribute to improved knowledge of physicochemical properties of water chestnut starch and explore its effective utilization in food products.…”