Impact of the addition of RS-III prepared from sweet potato starch on the quality of bread

2017 ◽  
Vol 11 (3) ◽  
pp. 956-964 ◽  
Author(s):  
A. Surendra Babu ◽  
R. Parimalavalli
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Sweet Potato Starch

Mechanochemical effect of ultrasound on sweet potato starch and its influence mechanism on the quality of octenyl succinic anhydride modified starch

2019 ◽  
Vol 26 (3) ◽  
pp. 254-264
Author(s):  
Yujie Zhang ◽  
Lulu Chen ◽  
Kexue Yu ◽  
Yangyong Dai ◽  
Lei Wang ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Succinic Anhydride ◽  
Potato Starch ◽  
Modified Starch ◽  
High Quality ◽  
Mechanochemical Effect ◽  
Influence Mechanism ◽  
Octenyl Succinic Anhydride ◽  
Sweet Potato Starch

The purpose of this study is to reveal the mechanism of preparing high quality modified starch by ultrasonic technology. In this paper, ultrasonic modified starch and octenyl succinic anhydride modified starch with low degree of substitution were prepared under ultrasonic conditions, using sweet potato starch as raw material. The effects of ultrasound on the structure and properties of native sweet potato starch were studied to see whether ultrasound could produce mechanochemical effect on starch. Then the mechanism of ultrasonic effect on quality of octenyl succinic anhydride modified starch was studied by mechanochemical effect. The results showed that after ultrasonic treatment for 1 min, the crystallinity decreased from 37.6 to 33.8% and reaction efficiency increased from 49.43 to 54.39%, while after ultrasonic treatments for 8 and 32–60 min had different changes. These changes showed that ultrasonic treatment produced significant mechanochemical effect on native sweet potato starch. Ultrasound significantly improved the quality of octenyl succinic anhydride modified starch, and its influence mechanism was revealed using the theory of mechanochemistry. This study provides a feasible method for the research of high quality modified starch and lays a theoretical foundation for expanding the application of ultrasound in various fields.

scholarly journals Effects of modified sweet potato starch edible coating incorporated with cumin essential oil on storage quality of ‘early crisp’

LWT ◽  
2021 ◽  
pp. 112475
Author(s):  
William Oyom ◽  
Hengping Xu ◽  
Zhitian Liu ◽  
Haitao Long ◽  
Yongcai Li ◽  
...  
Keyword(s):  
Essential Oil ◽  
Sweet Potato ◽  
Potato Starch ◽  
Edible Coating ◽  
Storage Quality ◽  
Sweet Potato Starch

Sweet potato starch with low pasting temperature to improve the gelling quality of surimi gels after freezing

2018 ◽  
Vol 81 ◽  
pp. 467-473 ◽  
Author(s):  
Ru Jia ◽  
Toyohiko Katano ◽  
Yasushi Yoshimoto ◽  
Yuanpei Gao ◽  
Yuki Watanabe ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Pasting Temperature ◽  
Sweet Potato Starch

In Vitro and In Vivo Starch Digestibility and Quality of Bread Substituted with Acid and Heat‐Moisture Treated Sweet Potato Starch

2018 ◽  
Vol 70 (9-10) ◽  
pp. 1800069 ◽  
Author(s):  
Nguyen Ngoc Thanh Tien ◽  
Truong Ngoc Quynh Anh ◽  
Nguyen Thi Lan Phi ◽  
Pham Van Hung
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Starch Digestibility ◽  
Sweet Potato Starch

Composition of White Potato Starch (Ipomea batatas L.) with Avocado Seed Starch (Persea americana Mill) and Glyserol Concentration in Edible Film

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Musdar Musdar ◽  
Lukmanul Hakim ◽  
Juliani Juliani ◽  
Jailani Jailani
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Persea Americana ◽  
Edible Film ◽  
Glycerol Concentration ◽  
White Potato ◽  
Ipomea Batatas ◽  
Sweet Potato Starch ◽  
Local Plants ◽  
Avocado Seed

White sweet potato starch (Ipomea batatas L.) and avocado seed starch (Parsea americana Mill) derived from local plants have the potential to be developed as agricultural products. Starch is a hydrocolloid compound as a potential local resource to be utilized. Glycerol function as an anti-freezing which is hygroscopic. This study aims to determine the ratio of white sweet potato starch with avocado seed starch and the concentration of glycerol for making edible film. This study was an experiment using a completely randimized factorial design with 2 (two) main factor consisting of a comparison of white sweet potato starch and avocado seed with 3 levels: P1 = 35%:65%., P2=50%:50%., P3=65%:35% and glycerol concentration with 3 levels: G1=1%., G2=2%., G3=3%. The best result reasearch were content of 23.03% (tratment P1G1), solubility of 55.57% (treatment P3G2)., swelling test of 9.83% (treatment P2g3)., elongation of 8.18% (treatment P3G2)

scholarly journals Utilization of By-products in Manufacture of Sweet Potato Starch

1973 ◽  
Vol 20 (9) ◽  
pp. 405-410 ◽  
Author(s):  
MASAYOSHI TAKAKUWA ◽  
EIKO FURUKAWA
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Sweet Potato Starch ◽  
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