Structure and properties of starch and flour of four Brazilian sweet potatoes (Ipomoea batatas) cultivars

Abstract

Starch is the most natural polymer used in the food and non-food industry. Sweet potato is among the world's most important, versatile and underexploited food crops; its composition depends on the planting strategy, climatic conditions, cultivar, geographic region, soil quality, and other. The physical-chemical characteristic and functional properties depends also of the amylose, amylopectin ratio and the molecular components of amylose and amylopectin. In this study, the structural and physicochemical properties of starches from four sweet potato genotypes cultivated in Brazil were compared. Starch granules of roots of sweet potato all exhibited oval and irregular shapes with granule sizes ranging from 8 to 30 µm. Amylose contents of roots of sweet potato starches differed from 9.7 to 15.1%. Ratios of 1045/1022 and 1022/995 cm −1 of Fourier transform infrared spectra varied in the range of 0.8114-0.8558 and 0.9046-0.9347, respectively, which means that the genotypes present different structure ordering. Also, the digestibility, swelling power, and solubility showed some differences between the starches, probably due to the differences in amylose and amylopectin contents and granules sizes. The different genotypes showed similar thermal stability. Our study indicated the sweet potato genotypes are greatly influenced the amylose content, structure order, the degree of short-range order, granule size, digestibility, swelling power and solubility of sweet potato genotypes.

Characterization and Technological Potential of Underutilized Ancestral Andean Crop Flours from Ecuador

“…Camote flour showed globular, slightly ovoid, and irregular granules with a smooth and loose surface (Figure 2A). As Souza, et al [14] described, non-starch compounds, probably proteins, were also observed. The particle size distribution was small (Table 4), mainly between 0-10 µm and 10-20 µm, with a reduced proportion of larger granules.…”

“…In addition to resistant starch, the higher the amylose content, the lower the digestibility of the starch, considering that amylose content favors a more compact structure, therefore making it less susceptible to enzymatic hydrolysis [14,48]. In this sense, the latter authors observed that different camote genotypes might have different compositions and, therefore, present a different digestibility behavior.…”

“…These flours may or may not have similar properties to traditional flours, so Andean crop flours can be an alternative option to substitute traditional flours in the industry, considering as well their possible different applications. Most studies have referred to tubers or grains, or their starch, such as arracacha flour from Brazil [7], taro flour from Cuba [13], starch and flour of Brazilian camote [14], flour of the Philippines camote [15], flour and starch of taro from Thailand varieties [9] and Tarwi flour from Egypt [16]. However, there are few studies on the characterization of flours of some of these crops from the Andean region.…”

Effects of electrohydrodynamic drying and prefreezing pretreatment on physicochemical and functional properties of potato flours

“…The main component of potato flour is starch, in which the amylose content is about 20% of the potato starch and the amylopectin content is about 80% of the potato starch (Salehuzzaman et al., 1999; Smith et al., 1997). Starch‐rich raw materials are widely used in the food industry; its use in the industry depends in addition to its physical‐chemical characteristic and functional properties also of the amylose, amylopectin ratio, and the molecular components of amylose and amylopectin (Souza et al., 2020). Starches with varying amylose and amylopectin content are of particular interest due to their ability to influence and modify the texture, quality, and stability of starch‐based food products.…”

“…The effects of electrohydrodynamic drying and different pretreat- pectin content is about 80% of the potato starch (Salehuzzaman et al, 1999;Smith et al, 1997). Starch-rich raw materials are widely used in the food industry; its use in the industry depends in addition to its physical-chemical characteristic and functional properties also of the amylose, amylopectin ratio, and the molecular components of amylose and amylopectin (Souza et al, 2020). et al (2013) showed that the water retention capacity of the starch samples was strikingly influenced by the ratio of amylose and amylopectin, whereby the waxy starches retained more water.…”