Physicochemical properties of sweet potato starch

Tian, Shuangqi; Rickard, J. E.; Blanshard, J. M. V.

doi:10.1002/jsfa.2740570402

Cited by 159 publications

(133 citation statements)

References 64 publications

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“…The results show that the gelatinisation temperature for sago starches ranged from 69.4ЊC to 70.1ЊC. The gelatinisation temperature for sago starches are high compared to corn, pea and potato but low compared to starch from sweet potato, tania and yam (Tian et al, 1991;Veletudie et al, 1995). No significant differences in the gelatinisation enthalpy between sago starch samples were observed.…”

Section: Differential Scanning Colorimetrymentioning

confidence: 88%

Physico-chemical characterisation of sago starch

Ahmad

Williams

Doublier³

et al. 1999

Carbohydrate Polymers

204

115

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The physico-chemical characteristics of various sago starch samples from South East Asia were determined and compared to starches from other sources. X-ray diffraction studies showed that all the sago starches exhibited a C-type diffraction pattern. Scanning electron microscopy showed that they consist of oval granules with an average diameter around 30 mm. Proximate composition studies showed that the moisture content in the sago samples varied between 10.6% and 20.0%, ash between 0.06% and 0.43%, crude fat between 0.10% and 0.13%, fiber between 0.26% and 0.32% and crude protein between 0.19% and 0.25%. The amylose content varied between 24% and 31%. The percentage of amylose obtained by colourimetric determination agreed well with the values obtained by fractionation procedures and potentiometric titration. Intrinsic viscosities and weight average molecular weight were determined in 1M KOH. Intrinsic viscosity for amylose from sago starches varied between 310 and 460 ml/g while for amylopectin the values varied between 210 and 250 ml/g. The molecular weight for amylose was found to be in the range of 1.41 × 10 6 to 2.23 × 10 6 while for amylopectin it was in the range of 6.70 × 10 6 to 9.23 × 10 6 . The gelatinisation temperature for the sago starches studied varied between 69.4ЊC and 70.1ЊC. The exponent 'a' in the Mark-Houwink equation and the exponent 'a ' in the equation R g kM a was found to be 0.80 and 0.58, respectively for amylose separated from sago starch and these are indicative of a random coil conformation. Two types of pasting properties were observed. The first was characterised by a maximum consistency immediately followed by sharp decrease in consistency while the second type was characterised by a plateau when the maximum consistency was reached. ᭧

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Section: Differential Scanning Colorimetrymentioning

confidence: 88%

Physico-chemical characterisation of sago starch

Ahmad

Williams

Doublier³

et al. 1999

Carbohydrate Polymers

204

115

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“…BelloPerez et al (2000) reported that the distributions of chain length in the starches cause differences in solubility, and Tian et al (1991) stated that granular size also affects solubility of the starches where the smaller the granule size, the higher the starch solubility. In this study it was revealed that based on SEM analysis, the granular size of the fermented flour was bigger than that of control.…”

Section: Discussionmentioning

confidence: 99%

Effect of Spontaneous Lactic Acid Fermentation on Physico-Chemical Properties of Sweet Potato Flour

et al. 2014

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“…[28,29]. The physicochemical properties of other roots and tubers including sweet potato are presented in Table 2 [27,[30][31][32][33]. Sweet potato starch granules are spherical, oval, and polygonal in shape, and about 2-46 mm in size (Fig.…”

Section: Sweet Potato (Ipomoea Batatas)mentioning

confidence: 99%

“…Sweet potato starch consists of 16.1-24.4% AM with a swelling power of 80% at 908C and gelatinization temperature of 64.6-84.68C [27]. The physicochemical properties of sweet potato starch have been shown to depend on the variety, climate, degree of maturity, and duration of storage [31]. The AM content of sweet potato starch is considered to be one of the most important factors influencing the cooking and textural qualities of whole storage root, and quality of sweet potato starch-based foods [26].…”

Section: Sweet Potato (Ipomoea Batatas)mentioning

confidence: 99%

Potentials of tropical starches as pharmaceutical excipients: A review

Odeku

2012

Starch Stärke

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Tropical roots and tubers, grains, cereals, and fruits are crops that have served as staple foods for millions of people throughout the hot and humid regions of the world for many centuries. Some of these crops grow in abundance with little or no artificial input. These tropical crops contain starch of as one their major component, which has made them good sources of starch that could be used as pharmaceutical excipients. In recent time, some of these starches have been investigated for use as fillers, glidants, binders, and disintegrants in pharmaceutical tablet formulations. The diversity of the starches from these plants has shown that some of the starches can be used in place of commercially available chemically modified starches. Their application as excipients can add value to some of these neglected and underutilized crops and also provide starch with special properties for specific applications. This review summarizes the present knowledge on the starches extracted from tropical plants that have been evaluated as pharmaceutical excipients and their potential usefulness, with a view to providing suggestions for needed research to adopt the utilization of these starches in the pharmaceutical industry.

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Physicochemical properties of sweet potato starch

Cited by 159 publications

References 64 publications

Physico-chemical characterisation of sago starch

Physico-chemical characterisation of sago starch

Effect of Spontaneous Lactic Acid Fermentation on Physico-Chemical Properties of Sweet Potato Flour

Potentials of tropical starches as pharmaceutical excipients: A review

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