Physicochemical Properties of Caribbean Sweet Potato (Ipomoea batatas (L) Lam) Starches

Abstract

The proximate compositions and physicochemical properties of 21 Caribbean sweet potato (Ipomoea batatas (L) Lam) starches were investigated. Proximate composition, amylose, reducing and non-reducing sugars were determined using standard methods. Swelling power and solubility were evaluated and pasting properties of the starches were determined using Rapid Visco Analyzer. Moisture (8.0-12.4%), protein (0.0-0.2%), ash (0.1-0.5%), and reducing (0.3-2.3%) and non-reducing sugar (0.1-0.2%) contents of starches were significantly different (P<0.05) among the cultivars. Amylose content varied significantly between 12.8-21.3%. Swelling power and solubility ranged between 7.8-31.1% and 1.5-9.6%, respectively. Pasting properties such as peak viscosity measured in Rapid Visco Units (143.2-288.8 RVU), breakdown viscosity (29.4-162.6 RVU), and setback viscosity (15.0-78.8 RVU), pasting temperature (73.5-87.7°C) and time to pasting temperature (3.6-4.5 min) varied significantly among the cultivars. Breakdown viscosity was poorly correlated with final viscosity attained (r=−0.0507, P<0.05); however, pasting temperature was correlated (r=0.479, P<0.05) with setback viscosity. The variability observed in the physicochemical properties of the starches was related to specific requirements for use in the production of noodles, pasta, and inclusion in bread and weaning food formulations.

Properties of Starch Separated From Ten Mung Bean Varieties and Seeds Processing Characteristics

“…Swelling power and solubility can provide evidence in assessing the extent of interaction between starch chains within the amorphous and crystalline domains of the starch granule (Ratnayake et al 2002;Adebisola et al 2010).…”

Morphological, structural, and functional properties of maranta (Maranta arundinacea L) starch

“…Limited studies have been reported on characterization of arrowroot starches (14,16). Starches isolated from some rhizomes and tubers like yam, cocoyam, cassava, sweet potato, and ginger were characterized (8,17). However, maranta starch has received less attention despite its enormous potential in food applications.…”

Effect of Cultivar on Quality Attributes of Sweet Potato Fries and Crisps

“…Sweet potato roots can be processed into products with improved characteristics and longer shelf life. The occurrence of natural hybrids and mutations and artificial selection of sweet potatoes have resulted in the existence of large number of cultivars [2,3]. These cultivars differ in many of their properties, ranging from the physical appearance and texture of the tuber to structure-function properties of the starch [4].…”