scholarly journals Physicochemical characteristics of fiber rich flour from solid waste of purple sweet potato starch processing

2021 ◽  
Vol 924 (1) ◽  
pp. 012038
Author(s):  
E Julianti ◽  
Z Lubis ◽  
E Yusraini ◽  
Ridwansyah
Keyword(s):  
Solid Waste ◽  
Sweet Potato ◽  
Potato Starch ◽  
Liquid Waste ◽  
Physicochemical Characteristics ◽  
Sodium Metabisulfite ◽  
High Concentration ◽  
Waste Solid ◽  
Sweet Potato Starch ◽  
Purple Sweet Potato

Abstract Sweet potato starch processing produces liquid waste and solid waste. Solid waste from sweet potato starch processing contains a high concentration of fiber so that it can be used for making fiber flour, which can be used as material for food fiber fortification in foodstuffs. This study aims to evaluate the characteristics of fiber flour derived from the solid waste of purple-fleshed sweet potato (PFSP) starch processing. Starch processing is carried out using 3 different types of extracting ingredients, namely distilled water, 2000 ppm sodium metabisulfite solution, and 2000 ppm citric acid solution. The results showed that the yield of fiber flour produced was 4.07-5.11%. The resulting fiber flour has soluble and insoluble fiber content between 1.20-1.63 and 13.53-21.91% respectively. The results of this study indicate that fiber-rich flour from the solid residue of PFSP starch processing can be used as a fiber fortification agent in special food products for people with obesity.

scholarly journals Fortifikasi Seng (Zn) pada Beras Analog Berbahan Dasar Tepung dan Pati Ubi Ungu

REAKTOR ◽  
2017 ◽  
Vol 16 (4) ◽  
pp. 183
Author(s):  
Noer Abyor Handayani ◽  
Herry Santosa ◽  
Aprilina Purbasari ◽  
Heny Kusumayanti ◽  
Dessy Ariyanti
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Cost Effective ◽  
Potato Flour ◽  
Sweet Potatoes ◽  
Cost Effective Method ◽  
Zinc Concentrations ◽  
Sweet Potato Starch ◽  
Purple Sweet Potato ◽  
Zinc Fortification

ZINC FORTIFICATION OF ARTIFICIAL RICE FROM PURPLE SWEET POTATO FLOUR AND STARCH. Zinc deficiency is believed to be as common as that of iron, with equally negatives consequences. Fortification of artificial rice with zinc is a cost-effective method that can be used to solve this problem. In the present study, artificial rice made from purple sweet potatoes flour and starchwere evaluated as food vehicles for fortification with zinc. This study consists of four main stages, preparation of flour and starch of purple sweet potatoes, zinc fortification, and artificial rice production. Zinc sulphate and zin acetate were used as the fortificant, and added at a level 50, 75, 100, and 125 ppm. Artificial rice fortified with zinc has been successfully carried out. Zinc concentrations in fortified artificial rice are higher than unfortified rice. Artificial rice has a porous structure, in order to improve the rehydration capacity.      Keywords : Artificial rice, Zinc (Zn) fortification , Purple weet potato flour, Purple sweet potato starch,  Defisiensi seng dipercaya telah meluas dan memiliki pengaruh negatif yang sama dengan defisiensi besi. Fortifikasi seng pada beras analog dipercaya dapat mengatasi permasalahan tersebut. Berdasarkan penelitian dengan variasi penambahan konsentrasi Zn pada beras analog ubi ungu. Penelitian ini menggunakan beras analog yang terbuat dari tepung dan pati ubi ungu sebagai food vehicle. Penelitian ini terdiri dari 4 tahapan utama, pembuatan tepung dan pati ubi ungu, tahap fortifikasi seng, dan proses pembuatan beras analog. Seng sulfat dan seng asetat ditambahkan pada konsentrasi 50, 75, 100, dan 125 ppm. Beras analog terfortifikasi seng memiliki konsentrasi seng yang lebih tinggi bila dibandingkan dengan beras analog tanpa fortifikan. Beras analog terfortifikasi seng juga memiliki struktur berpori sehingg dapat meningkatkan kemampuan rehidrasi.   Kata Kunci : Beras analog, Fortifikasi Seng (Zn), Pati ubi ungu, Tepung ubi ungu

scholarly journals Structural and Physicochemical Characteristics of Granular Malic Acid-Treated Sweet Potato Starch Containing Heat-Stable Resistant Starch

2019 ◽  
Vol 2019 ◽  
pp. 1-10 ◽  
Author(s):  
Chinwoo Kwon ◽  
Ha Ram Kim ◽  
Tae Wha Moon ◽  
Seung Hyun Lee ◽  
Chang Joo Lee
Keyword(s):  
Sweet Potato ◽  
Malic Acid ◽  
Resistant Starch ◽  
Amylose Content ◽  
Potato Starch ◽  
Physicochemical Characteristics ◽  
Partial Hydrolysis ◽  
Apparent Amylose Content ◽  
Sweet Potato Starch ◽  
Rapid Visco Analyzer

This study investigated the structural and physicochemical characteristics of malic acid-treated sweet potato starch. Sweet potato starch mixed with various concentrations of malic acid solution underwent either thermal or nonthermal treatment. Observation of samples under a light microscope ensured the maintenance of granular shape and the Maltese cross. FT-IR spectra displayed a distinct carbonyl peak at 1722 cm−1, and analysis of the degree of substitution (DS) indicated an increase in the extent of ester bonds with increasing concentrations of malic acid. The DS of 2.0M-130 (0.214) was the highest and that of 0.5M-130 was the lowest (0.088) among the reacted starches. In vitro digestion test revealed an increased amount of resistant starch when a high concentration of malic acid was used. In addition, thermally treated samples maintained a higher content of resistant starch (RS) after 30 min of cooking at 100°C. After cooking, 2.0M-130 had an RS fraction of 53.4% which was reduced to 49.9% after cooking, revealing greater heat stability compared with nonthermally treated samples. The structure of malic acid-treated starch was investigated using a differential scanning calorimeter (DSC), an X-ray diffractometer, a rapid visco analyzer (RVA), and analysis of apparent amylose content. The results showed that thermal and malic acid treatment of starch caused not only partial hydrolysis but also rearrangement of the crystalline area and helix structure of starch by esterification. Analysis of malic acid-treated starch, using a rapid visco analyzer showed no pasting properties, due to lack of its swelling caused by the malic acid cross link.

EFFECTS OF KAPPA CARRAGEENAN AND GLYCEROL IN PURPLE SWEET POTATO STARCH BASED EDIBLE FILM

2016 ◽  
Vol 78 (6) ◽  
Author(s):  
Aishah Mohd Marsin ◽  
Ida Idayu Muhamad
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Edible Films ◽  
Constant Amount ◽  
Solubility In Water ◽  
Elongation At Break ◽  
Gelling Agents ◽  
Sweet Potato Starch ◽  
Purple Sweet Potato ◽  
Kappa Carrageenan

The solubility and mechanical properties of purple sweet potato (PSP) starch-based edible films are being investigated. The formulation was prepared using a constant amount of PSP starch (4 % w/v) with five different ratios of carrageenan and glycerol (1:1, 1.5:0.5, 0.5:1.5, 0.5:0.5, 1:0) which act as gelling agents and plasticizers respectively. PSP starch generates 61.79 mg/100 g anthocyanin and retains 16.78 % antioxidant capacity. Carrageenan and glycerol (0.5:1.5) ratio shows the highest solubility in water (53.50 ± 0.1085 %) and highest tensile strength (9.1674 ± 0.5399 MPa) with the lowest elongation at break (20.436 ± 2.826 %).

scholarly journals PENGARUH PENAMBAHAN ASAM ASKORBAT TERHADAP SIFAT FUNGSIONAL PATI UBI JALAR UNGU (Ipomea batatas L.)

2019 ◽  
pp. 90-97
Author(s):  
Amran Laga ◽  
Tuflika Primi Putri ◽  
Adiansyah Syarifuddin ◽  
Nuril Hidayah ◽  
Muhpidah Muhpidah
Keyword(s):  
Ascorbic Acid ◽  
Water Content ◽  
Sweet Potato ◽  
Potato Starch ◽  
Anthocyanin Content ◽  
High Carbohydrate ◽  
Ipomea Batatas ◽  
Long Time ◽  
Sweet Potato Starch ◽  
Purple Sweet Potato

Purple sweet potato starch is known for its anthocyanin content and has a high carbohydrate content, especially starch. Starch extraction in purple sweet potato can cause browning due to the presence of PPO enzymes which results in decreased anthocyanin content in the resulting starch. Ascorbic acid can be used as an anti-browning agent. The analysis results obtained are the drying of purple sweet potato starch can be done for 4 hours because at that time the water content has been constant for a long time of further drying. The anthocyanin content of purple sweet potato starch decreases with increasing concentration of the addition of ascorbic acid, but the addition of ascorbic acid causes an increase in antioxidants of purple sweet potato starch because ascorbic acid is one type of antioxidant

scholarly journals Effect of spray-drying and extrusion on physicochemical characteristics of sweet potato starch

2018 ◽  
Vol 56 (1) ◽  
pp. 376-383 ◽  
Author(s):  
Thaís Paes Rodrigues dos Santos ◽  
Célia Maria Landi Franco ◽  
Ezequiel Lopes do Carmo ◽  
Jay-lin Jane ◽  
Magali Leonel
Keyword(s):  
Spray Drying ◽  
Sweet Potato ◽  
Potato Starch ◽  
Physicochemical Characteristics ◽  
Sweet Potato Starch

scholarly journals In vivo study of the hypocholesterolemic effect of bread made from flour, starch, and fiber-rich flour from purple sweet potato on rats

2021 ◽  
Vol 332 ◽  
pp. 08001
Author(s):  
Michael Rapagha Sembiring ◽  
Elisa Julianti ◽  
Linda Masniary Lubis
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Block Design ◽  
White Male ◽  
Research Result ◽  
Density Lipoprotein ◽  
Physicochemical Characteristics ◽  
Purple Sweet Potato ◽  
Potato Bread

This research was purposely to study and determine the physicochemical characteristics, sensory and hypocholesterolemic effects of purple sweet potato bread made from flour, starch, and fiber-rich flour from purple sweet potato starch processing waste on white male species Wistar rats conducted in vivo. This study used a non-factorial randomized block design model with the treatment of 100% standard feed, 25% mixture of purple sweet potato bread, and a combination of 50% purple sweet potato bread to healthy rats, and treatment of 100% standard feed and gemfibrozil, 25 % mixture of purple sweet potato bread, and a mixture of 50% purple sweet potato bread against hyper cholesterol rats. This research result shows the different hypocholesterolemic effects on the percent decrease in total cholesterol, triglycerides, LDL (Low-Density Lipoprotein), and an increase in HDL (High-Density Lipoprotein) in the 1blood serum of rats as test animals.

scholarly journals Characterization of Anthocyanin Associated Purple Sweet Potato Starch and Peel-Based pH Indicator Films

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2005
Author(s):  
Mouluda Sohany ◽  
Intan Syafinaz Mohamed Amin Tawakkal ◽  
Siti Hajar Ariffin ◽  
Nor Nadiah Abdul Karim Shah ◽  
Yus Aniza Yusof
Keyword(s):  
Sweet Potato ◽  
Food Packaging ◽  
Water Solubility ◽  
Consumer Preferences ◽  
Potato Starch ◽  
Morphological Properties ◽  
Vapor Permeability ◽  
Ph Indicator ◽  
Sweet Potato Starch ◽  
Purple Sweet Potato

In food packaging, smart indicator films based on natural resources have greatly attracted researchers to minimize the environmental issues as well as to satisfy consumer preferences for food safety. In this research, pH-sensitive films were prepared using purple-fleshed sweet potato starch (SPS) and sweet potato peel (SPP). Two categories of the film (i) SPS and (ii) SPS/SPP, were fabricated via solvent casting technique, incorporating different concentrations of commercial purple sweet potato anthocyanin (CA) at 0%, 1%, 1.5%, and 2% (w/v) and the physicochemical, mechanical, thermal, and morphological properties of the films were investigated. The thickness, water solubility, and swelling degree of the films increased with the increment of CA, whereas there were no significant changes in the water content (WC) of the films. Water vapor permeability (WVP) was decreased for SPS films while statistically similar for SPS/SPP films. The addition of CA reduced the tensile strength (TS) and tensile modulus (TM) yet increased the elongation at break (EaB) of the films as compared to films without CA. The FTIR results confirmed the immobilization of anthocyanin into the film. In SEM images, roughness in the surfaces of the CA-associated films was observed. A reduction of thermal stability was found for the films with anthocyanin except for the SPS/SPP CA 2% film. Furthermore, the CA-associated films showed a remarkable color response when subjected to pH buffers (pH 1 to 12) and successfully monitored chicken freshness. The fastest color migration was observed in acidic conditions when the films were immersed into aqueous, acidic, low fat, and fatty food simulants. The findings of this work demonstrated that the developed pH indicator films have the potential to be implemented as smart packaging to monitor food freshness and quality for safe consumption.

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