Optimization of starch isolation process for sweet potato and characterization of the prepared starch

Vithu, P; Dash, Sanjaya K.; Rayaguru, Kalpana; Panda, Manoj; Nedunchezhiyan, M.

doi:10.1007/s11694-020-00401-8

Cited by 38 publications

(17 citation statements)

References 32 publications

(49 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In general, the best tissue quality was observed in the samples packed with typical atmospheres, and the difference in this variable compared with the other treatments was significant ( p < .05; Table 1). Material firmness is an important aspect affecting the acceptability of fresh fruit to customers (Vithu et al., 2020). Degradation of the middle lamella of the cortical parenchyma cell wall, strength of the cell wall, cell to cell contact, and cellular turgor can affect the firmness of strawberries during storage.…”

Section: Resultsmentioning

confidence: 99%

The synergistic effects of aloe vera gel and modified atmosphere packaging on the quality of strawberry fruit

Esmaeili

Zamindar

Paidari

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

The aim of this study was to evaluate modified atmospheric packaging containing 500 ppm cinnamon essential oil, aloe vera concentrated gel (1:3 with distilled water), calcium lactate, and ascorbic acid on the shelf life of strawberry. Acidity, antioxidant activity, soluble solids, phenolic compound, anthocyanin content, vitamin C content, weight loss, firmness, color, gas composition as well as microbial quality were determined during 15 days of shelf life. According to the results, the antioxidant activity was significantly higher in samples stored in aloe vera packaging (89 ± 5.43%); besides, a higher percentage of anthocyanin content (66.57 ± 20.55 mg/L) and vitamin C values were proved in modified atmospheric aloevera packaging. Also, aloe vera packaging could reduce decay by significantly suppressing the total aerobic mesophilic bacteria, yeast, and mold growth (p < .05). In summary, aloe vera gel, ascorbic acid, calcium lactate, cinnamon EO, and modified atmosphere packaging could significantly prevent the quality loss of strawberries and extend its shelf life. Novelty impact statement A combination of Aloe Vera gel coating ascorbic acid, calcium lactate, cinnamon essential oil and modified atmosphere packaging preserved the postharvest quality of strawberry fruit stored at 4°C for 15 days. The efficacy of Aloe Vera gel coating enriched with ascorbic acid, calcium lactate, and cinnamon essential oil, packed in the modified atmosphere on the protection of phenolic, and antioxidant content was evaluated. The addition of cinnamon essential oil to coating reduced the microbial load of strawberry fruit.

show abstract

Section: Resultsmentioning

confidence: 99%

The synergistic effects of aloe vera gel and modified atmosphere packaging on the quality of strawberry fruit

Esmaeili

Zamindar

Paidari

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

show abstract

“…Similar behaviors were observed in arracacha biofilms, where high whiteness values were obtained with 3-5% arracacha starch and 1% glycerol (Figure 1b). The similarities in the whiteness values of the biofilms may be attributed to the starch extraction process, [32,33] which may remove the pigment or other light-absorbing substances present in potato tubers and arracacha roots. [34][35][36] Whiteness values between 87 and 89.8 were previously obtained in biofilms made from 2-3% olluco starch.…”

Section: Optimization Of Variables Using Response Surface Methodologymentioning

confidence: 99%

Development and Optimization of Biofilms Made from Potato or Arracacha Starch

et al. 2021

View full text Add to dashboard Cite

Arracacha starch and potato starch are alternatives to synthetic polymers as starting materials for the production of biofilms. Herein, we determined the optimal concentrations of glycerol and potato or arracacha starch to obtain biofilms with high whiteness, transparency value (TV), and elastic modulus (E). Central composite design with the response surface methodology and desirability function are used to optimize the concentration of starch and glycerol. The biofilms are formed by the casting method using gelatinized starch suspensions (3-5%) mixed with glycerol (1-3%). The solubility and swelling power differences of the potato and arracacha starches indicated differences in the starch structures, which affected the properties of the biofilms. The potato and arracacha biofilms with the same starch and glycerol concentrations exhibited different TV and E. Linear effects, quadratics, and the interaction of the starch and glycerol have significant effects on the whiteness, TV, and E of the potato and arracacha biofilms (p < 0.05). The coefficient of variation for the obtained models is >0.98%. The optimal conditions determined using the desirability function are 5% starch and 1.02% glycerol for potato biofilms and 5% starch and 1% glycerol for arracacha starch biofilms.

show abstract

“…The sweet potato starch was prepared according to the method described by Vithu et al [12] with some modification as shown in Fig. 1.…”

Section: Processing Of Sweet Potato Starch Powdermentioning

confidence: 99%

Quality Evaluation of Custard Produced from Blends of Sweet Potato and Corn Starch Enriched with Defatted Soybean

Ezegbe

Agu

Ezeh

et al. 2021

EJNFS

View full text Add to dashboard Cite

Custard is a thick, rich, creamy sweet or savory dessert, made mixtures of eggs or egg yolks, milk or cream and commonly consumed in most part of Africa especially Nigeria. This research was carried out to determine the physicochemical properties and sensory characteristics of custard produced from the blends of sweet potato and corn starch enriched with defatted soybean flour. The sweet potato was peeled, washed and diced into small cubes to aid milling while the maize grains were cleaned and soaked in water for 24 hours, and they were separately milled and filtered. The filtrates were allowed to settle for four hours, the starches were obtained and dried at 70°C and 60°C for 8 hours and 5 hours respectively. The soybean was cleaned, soaked, boiled, toasted, dehulled, milled and defatted in petroleum ether. Ten custard samples were then formulated using sweet potato starch, corn starch and defatted soybean flour respectively in the following ratios: 100:0:0; 80:10:10; 70:20:10; 60:30:10; 50:40:10; 40:50:10; 30:60:10; 20:70:10; 10:80:10; 0:100:0. The custard formulations were evaluated for their physicochemical and sensory characteristics, using commercial custard (Checkers custard) as control. The result of the proximate composition showed that moisture, ash, crude fibre, crude protein and carbohydrate content in % ranged from 5.40-18.08, 0.70-3.07, 1.16-6.52, 0.82-5.23, 1.31-9.91 and 68.87-85.25, respectively. The functional properties also showed that least gelation concentration (%), bulk density (g/cm), swelling power and gelatinization temperature (oC) ranged from 4.00-10.00; 0.59-0.83; 6.37-8.02 and 69.2-80.1, respectively. The result showed that the swelling power differed significantly (p<0.05) from each other and some of the samples differed significantly in bulk density, least gelation and gelatinization temperature, respectively. Sensory evaluation carried out on different samples of the custard formulation showed that the control sample (Checkers custard) had the highest score of overall acceptability. The 100% corn starch and 100% sweet potato starch were accepted by the consumers as an alternative to the commercial custard product. The enrichment of custard with soybean contributed to an increase in the nutritional value of the custard.

show abstract

Optimization of starch isolation process for sweet potato and characterization of the prepared starch

Cited by 38 publications

References 32 publications

The synergistic effects of aloe vera gel and modified atmosphere packaging on the quality of strawberry fruit

The synergistic effects of aloe vera gel and modified atmosphere packaging on the quality of strawberry fruit

Development and Optimization of Biofilms Made from Potato or Arracacha Starch

Quality Evaluation of Custard Produced from Blends of Sweet Potato and Corn Starch Enriched with Defatted Soybean

Contact Info

Product

Resources

About