Vol. 6, Issue 2 (2018)
Physiochemical and functional properties of modified sweet potato starch
Author(s): Neeraj and Vinita Bisht
Abstract: Sweet potato (Ipomoea batatas L. (Lam)) is an important source of starch and it is a biopolymer composed of anhydroglucose units. The physico-chemical properties and functional characteristics of starch systems and their uniqueness in various food products vary with starch biological origin. The cooking, textural and rheological properties of potatoes are related to the physicochemical, morphological, thermal and rheological properties of their starch. Sweet potato starch is used in many products including noodles, cakes, bread, biscuits, desserts, alcoholic and non-alcoholic drinks, puddings and confectionery products. Applications of starch in food systems are primarily governed by gelation, gelatinization, pasting, solubility, swelling, colour and digestibility. This study investigated the physicochemical and functional properties of sweet potato starch extracted with water (control) and modified with sodium hypochlorite. The control method had moisture (13.24%), protein (0.45%), fat (0.89%), ash (1.87%), crude fiber (0.67%), purity (82.885), water absorption capacity (0.76ml/g), oil absorption capacity (0.20 ml/g), light transmittance (7.2%) and pH (6.1). The modified starch had significantly lower moisture (12.23%), protein (0.21%), fat (0.32%), ash (0.93%) and crude fiber (0.41%) content. So the percent purity (85.9 %) was higher than control method. The water absorption capacity (0.91ml/g), oil absorption capacity (0.39ml/g) and pH (6.8) were higher than control method. Light transmittance (28.4%) was also better in sodium hypochlorite modified starch.
Pages: 3484-3487 | 801 Views 143 Downloads
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How to cite this article:
Neeraj, Vinita Bisht. Physiochemical and functional properties of modified sweet potato starch. Int J Chem Stud 2018;6(2):3484-3487.
