Fine structure and relationships with functional properties of pigmented sweet potato starches

Tong, Chuan; Ru, Weidong; Wu, Liehong; Wu, Weicheng; Bao, Jinsong

doi:10.1016/j.foodchem.2019.126011

Cited by 29 publications

(23 citation statements)

References 33 publications

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“…[ 10 ] and Tong et al. [ 16 ] in their studies with six colored potato starches and seven colored sweet potato starches, respectively, found a wide diversity in pasting and thermal properties and some significant variations in structural parameters. These properties were influenced by the fine structure of both the amylopectin and amylose of the de‐branched sweet potato starch, while the textural properties were mainly affected by the fine structure of the amylopectin.…”

Section: Introductionmentioning

confidence: 99%

“…These properties were influenced by the fine structure of both the amylopectin and amylose of the de‐branched sweet potato starch, while the textural properties were mainly affected by the fine structure of the amylopectin. [ 16 ]…”

Section: Introductionmentioning

confidence: 99%

“…Thus, exploring the molecular structures and the relationships between the starch properties should contribute to sweet potato breeding programs, and principally enable the production of the desired starches for various purposes and for value added products. [ 6,13,14b,d,16 ] Therefore, when considering the use of alternative raw materials, it is essential to determine their structural, thermal, chemical, and functional properties in order to contribute to successful applications in the formulation of foods.…”

Section: Introductionmentioning

confidence: 99%

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Application Potential and Technological Properties of Colored Sweet Potato Starches

et al. 2020

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The objective of this study is to demonstrate the application potential of starches extracted from four varieties of colored sweet potatoes by determining their technological, thermal, and pasting properties. The purple sweet potato (PSP) starch presents the largest mean diameter (14.2 µm). The white sweet potato (WSP), orange sweet potato (OSP), beige sweet potato (BSP), and PSP starches present an inconspicuous triplet on the nuclear magnetic resonance (NMR). The WSP and OSP starches show CA‐Type and the BSP and PSP starches show A‐Type characteristics on the X‐ray spectrum. The BSP and PSP starches show the presence of peaks in amorphous regions on the Fourier transform infrared (FT‐IR) spectroscopy. The differential scanning colorimetry (DSC) thermogram of the BSP and PSP starches show lower gelatinization energies and wider gelatinization temperature ranges (difference between the conclusion and onset temperatures). The viscoamylographic profiles of the WSP and OSP starches show greater thermal stability. These technological properties demonstrate the potential application of these starches in sauces, snacks, instant soups, dairy desserts, yogurts, and bread.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Application Potential and Technological Properties of Colored Sweet Potato Starches

et al. 2020

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“…Several studies have related this fact to the crystalline organization and chain sizes, with larger chains resulting in less solubility. [24]…”

Section: Wsi and Waimentioning

confidence: 99%

Purple and Beige‐Fleshed Sweet Potato Starches Modified by Autoclaving

et al. 2021

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In this study, the effects on the morphological, functional, pasting, and thermal properties of purple (PSP) and beige (BSP)‐fleshed sweet potato starches, resulting from the application of the physical autoclave method (at 121 °C and 1.1 Kgf cm−2) under different moisture conditions and exposure times, are evaluated. The micrograph shows cracks on the surfaces of the starch granules exposed for 15 and 60 min with 30% moisture. The maximum points on the response surface graphs show that the treatment increases the initial and peak gelatinization temperatures, as well as the pasting temperature and the water absorption and solubility values. In relation to the pasting properties, there is a reduction in both the final viscosity and setback values of the autoclaved starches. Thus, the method proves to be useful for the modification of these native starches and for future research with their applications in different processed foods.

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“…The sweet potato, Ipomoea batatas (L.), belonging to the convolvulaceae family, is a plant cultivated in the tropics and subtropics for the tubers it produces [1]. It is the sixth largest crop in the world after rice, wheat, potatoes, maize and cassava with more than 133 million tons produced each year [2]. This strong production concerns the countries of the tropical and subtropical zones in Asia, America and Africa.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Some Biochemical Properties of the Juice of Two Varieties of Sweet Potato Grown in the North of Côte d’Ivoire During a Fermentation Process

Aboya¹,

Philomène²,

Detto³

et al. 2020

IJISRT

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Like cassava flour for making “attiéké” (cassava semolina), the sweet potato tuber, after grinding followed by pressing, produces flour and juice. The present work aims to enhance this juice from the sweet potato by a fermentation which leads to an alcoholic drink. The process consists of five steps including juice extraction, gelation, enzymatic hydrolysis by millet malt, pasteurization and fermentation. We have followed the evolution of some chemical and biochemical parameter at each step of the process. The results indicate that enzymatic hydrolysis with millet malt increases the reducing sugar level by 10 times which was 0.074 g/ml ± 0.013 and 0.041 mg/ml ± 0.011 respectively for white-fleshed sweet potato and yellow flesh after extraction. However, the process drops the vitamin C level from 0.1 mg / ml ± 0.013 of white-fleshed potato juice and 0.05 mg / ml ± 0.002 of yellow-fleshed potato juice to 6.6 10-3 mg/ml ± 1.9.10-3 and 5.9.10-3 mg / ml ± 0.8.10-3 in the same order. The optimal production of alcohol during fermentation is obtained with a concentration of 40 mg / L of yeast to reach an alcohol level of 5.56% ± 0.1 and 4.60% ± 0.1 respectively for the potatoes. sweet with yellow flesh and white flesh after 6 hours.

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Fine structure and relationships with functional properties of pigmented sweet potato starches

Cited by 29 publications

References 33 publications

Application Potential and Technological Properties of Colored Sweet Potato Starches

Application Potential and Technological Properties of Colored Sweet Potato Starches

Purple and Beige‐Fleshed Sweet Potato Starches Modified by Autoclaving

Evaluation of Some Biochemical Properties of the Juice of Two Varieties of Sweet Potato Grown in the North of Côte d’Ivoire During a Fermentation Process

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