Comparative study on physicochemical properties of starch films prepared from five sweet potato (Ipomoea batatas) cultivars

2021 ◽  
Author(s):  
Hong-geon Song ◽  
Inyoung Choi ◽  
Jung-Soo Lee ◽  
Mi-Nam Chung ◽  
Chan Suk Yoon ◽  
...  
Keyword(s):  
Comparative Study ◽  
Physicochemical Properties ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Starch Films

Comparative Study on the Chemical Structure and In Vitro Antiproliferative Activity of Anthocyanins in Purple Root Tubers and Leaves of Sweet Potato (Ipomoea batatas)

2019 ◽  
Vol 67 (9) ◽  
pp. 2467-2475 ◽  
Author(s):  
Vijayakumar R. Vishnu ◽  
Raveendran S. Renjith ◽  
Archana Mukherjee ◽  
Shirly Raichal Anil ◽  
Janardanan Sreekumar ◽  
...  
Keyword(s):  
Comparative Study ◽  
Sweet Potato ◽  
Antiproliferative Activity ◽  
Chemical Structure ◽  
Ipomoea Batatas

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

2010 ◽  
Vol 5 (2) ◽  
pp. 576-583 ◽  
Author(s):  
Adebisola J. Aina ◽  
Kolawole O. Falade ◽  
John O. Akingbala ◽  
Pathelene Titus
Keyword(s):  
Physicochemical Properties ◽  
Sweet Potato ◽  
Ipomoea Batatas

scholarly journals Effect of tuber sections and processing conditions on the physicochemical properties of sweet potato (Ipomoea batatas L. (Lam)) flour

2019 ◽  
Vol 3 (4) ◽  
pp. 273-278
Author(s):  
M C Iheagwara ◽  
I H Chibuzo ◽  
J C Ibeabuchi
Keyword(s):  
Physicochemical Properties ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Absorption Capacity ◽  
Processing Method ◽  
Soluble Solids ◽  
Oil Absorption ◽  
Processing Conditions ◽  
Test Parameter ◽  
Point Temperature

Abstract Objective The study was conducted to ascertain the effect of tuber sections, heat treatment, and rehydration with process chemicals of varying concentrations on the physicochemical properties of sweet potato (Ipomoea batatas L. (Lam)) flour. Materials and Methods The flour samples were generated as raw, boiled, and steamed from the head, middle, and tail sections of the tuber. These were compared with their whole tuber counterpart. The magnitude and extent of the factorial influence were measured using the effects on swelling index (SI), water absorption capacity (WAC), oil absorption capacity, total soluble solids (TSS), blue value index (BVI), gelling point temperature (GPT), boiling point temperature (BPT), and pH. Results The results obtained showed that the proximate composition from the tuber sections and the whole did not differ significantly (P < 0.05). The tuber processing method (TPM) and tuber processing duration (TPD) effected significant differences (P < 0.05) in all the test parameter except for pH respectively. Conclusion From the investigation, it was observed that the test variables have significant effects on the physicochemical properties of the sweet potato flour.

scholarly journals Orange sweet potato (Ipomoea batatas) puree improved physicochemical properties and sensory acceptance of brownies

2019 ◽  
Vol 18 (3) ◽  
pp. 332-336 ◽  
Author(s):  
Logeswary Selvakumaran ◽  
Radhiah Shukri ◽  
Nurul Shazini Ramli ◽  
Mohd Sabri Pak Dek ◽  
Wan Zunairah Wan Ibadullah
Keyword(s):  
Physicochemical Properties ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Sensory Acceptance

scholarly journals EFFECT OF BLANCHING AND DRYING METHODS ON PHYSICOCHEMICAL PROPERTIES OF ORANGE SWEET POTATO FLOUR (Ipomoea batatas L.)

2015 ◽  
Vol 5 (2) ◽  
pp. 109-117 ◽  
Author(s):  
Zulman Efendi ◽  
Fitri Electrika D. Surawan ◽  
Winarto Winarto
Keyword(s):  
Physicochemical Properties ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Water Solubility ◽  
Color Change ◽  
Raw Materials ◽  
Drying Methods ◽  
Potato Flour ◽  
Oven Method ◽  
Sweet Potato Flour

Orange sweet potato is one of many tubers as raw materials for food processing diversify. However, problems in flour processing such as color change, degradation of the material, especially in the use of 100oC for a long time blanching. This study aims to find the physicochemical properties of orange sweet potato flour. The study was conducted with a CRD by factorial.  The first factor were without blanching, blanching 60°C, and 80°C, while the second factor were sun and oven drying. The results showed that value of yield from 28.69% up to 21.23%, but bulk density from 0.55 up to 0.70, water absorption index from 0.20 up to 0.64 (w/w), significantly. Meanwhile, water content and water solubility index in the range 4.99-7.40% and 0.022-0.064 (w/v), not significantly. L value has decreased until 65.87 while the value of a and b have increased with increasing of blanching temperature and drying oven method, significantly.  a+ and b+ value were in the range of 9.47 to 11.13 and from 21.60 to 28.67. Effect of blanching 80oC and drying oven method have proved to be better production of orange sweet potato flour

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