Effect of pre‐swelling and freezing/thawing cycles on the structure of molecular, morphological, and functional properties of potato starch

In this study, starches were extracted from two cultivars of local Irish potatos (Solanum tuberosum,) and tree cultivars of local Cassava (Manihot esculanta). These starches and a commercial Irish potato starch (IPS), where characterized with respect to their physico-chemical and functional properties. Significant differences (P<0.05) were observed among starches as far as their proximate composition were concerned. The commercial starch showed the highest phosphorus content. The amylose content was observed to be significantly lower (P<0.05) in the cassava starches than in the local Irish potato starches. The highest (P<0.05) gelatinisation parameters were those of 2425 starch cultivar. Potato starch granules exhibited the largest granule size at 10, 50 and 90% diameter compared to those of cassava starches. Potato starches had wider particle size distribution compared to cassava starches. There were apparent differences, between species (Cassava and potatoes) with respect to granule morphology and size. No significant colour difference (P>0.05) was observed between the Sipiera starch cultivars and the Irish potatoes commercial starch.

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Functional Properties of Acid‐Thinned Potato Starch: Impact of Modification, Molecular Starch Characteristics, and Solution Preparation

Starch - Stärke ◽

10.1002/star.201900176 ◽

2019 ◽

Vol 71 (11-12) ◽

pp. 1900176 ◽

Cited By ~ 2

Author(s):

Marco Ulbrich ◽

Eckhard Flöter

Keyword(s):

Functional Properties ◽

Potato Starch ◽

Solution Preparation

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Changes in Functional Properties of Potato Starch by Oleylation Through Lipase-catalyzed Solid-phase Synthesis

Journal of Applied Glycoscience ◽

10.5458/jag.jag.jag-2013_014 ◽

2014 ◽

Vol 61 (3) ◽

pp. 67-73 ◽

Cited By ~ 1

Author(s):

Kana Ando ◽

Makoto Hattori ◽

Tadashi Yoshida ◽

Noriki Nio ◽

Noriko Miwa ◽

...

Keyword(s):

Functional Properties ◽

Solid Phase Synthesis ◽

Solid Phase ◽

Potato Starch ◽

Phase Synthesis

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Evaluation of Stabilized Soymilk Prepared from Sprouted Soybean with Orange Flesh Sweet Potato Starch for Ambient Storage

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v9i4.655-664.3826 ◽

2021 ◽

Vol 9 (4) ◽

pp. 655-664

Author(s):

Innocent Nwazulu Okwunodulu ◽

Anselm Uzochukwu Onwuzurike ◽

Alexzandria Obianuju Ochiogu ◽

Comfort Ugochi Uzochukwu

Keyword(s):

Sweet Potato ◽

Functional Properties ◽

Storage Stability ◽

Foam Stability ◽

Potato Starch ◽

Human Consumption ◽

Coagulation Time ◽

Ambient Storage ◽

Potato Starches ◽

Production Areas

Ambient storage stability is one of the major constrains amidst drudges of homemade soymilk due to absence of stabilizer there by restricting the consumption to the production areas. Homemade stabilizers and stabilization becomes the only available option. Soymilk prepared from 12 h steeped and 72 h sprouted soybeans was subdivided and each batch stabilized with 0.5%, 1%, 2% and 3% levels of orange flesh sweet potato starches (OFSPS). Functional properties of the starches and proximate, vitamins, minerals, anti-nutrient, physicochemical, and sensory properties of stabilized soymilk samples were assessed with standard analytical methods. With increase in fortification levels, there were significant improvement in ash (0.84 to 0.88%), protein (4.14 to 4.24%), fibre (0.31 to 0.39%), fat (3.75 to 4.19%), carbohydrate (4.54 to 5.55%), vitamins B1 (0.29 to 0.4 mg/100g), B2 (0.10 to 0.14 mg/100g), B3 (1.03 to 1.13 mg/100g), C (0.86 to 1.09 mg/100g) and pro-vitamin A (5.75 to 6.14 µg/100g). Also improved are calcium (26.81 to 28.55 mg/100g), potassium (31.54 to 32.95 mg/100g), magnesium (44.40 to 46.82 mg/100g), sodium (32.73 to 33.43 mg/100g), iron (2.82 to 3.71 mg/100g), saponin (0.028 to 0.035 mg/100g), tannin (0.041 to 0.048 mg/100g), flavonoid (0.031 to 0.034 mg/100g), alkaloid (0.025 to 0.034 mg/100g), phenol (0.25 to 0.34 mg/100g), viscosity (4.89 to 5.60 mg/100g) and specific gravity (1.02 to 1.04 mg/100g). There were decrease in moisture (86.39 to 84.86%), pH (5.75 to 5.45), visible coagulation time (VCT) (28 to 14 d), foam stability (0.51 to 0.00) and general acceptability (6.84 to 4.84). Functional properties of the OFSPS flour were reasonably high. Despite the anti-nutrient increase, all the soymilk samples in this study were safe for human consumption and moderately accepted at maximum stabilization level of 1%.

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Exploring the possibilities of some selected flour blends for the development of bakery products: Comparison with some physicochemical and functional properties of wheat flour

Food Science and Technology International ◽

10.1177/10820132211062709 ◽

2021 ◽

pp. 108201322110627

Author(s):

Fabian Ugwuona ◽

Anthony Ukom ◽

Bridget Ejinkeonye ◽

Nwamaka Obeta ◽

Maureen Ojinnaka

Keyword(s):

Wheat Flour ◽

Functional Properties ◽

Potato Starch ◽

Pasting Properties ◽

Soy Flour ◽

Bakery Products ◽

Nutritional Properties ◽

B Values ◽

Flour Blends ◽

Physicochemical And Functional Properties

This study explored the possibilities of some selected flour blends vis-a-vis the physicochemical and functional properties of wheat flour. Ten flour blends from potato starch, cassava, maize and soybean flours and wheat flour were made and evaluated for physicochemical, functional and anti-nutritional properties. The range of proximate values were for moisture (3.76%–6.67%), protein (4.33–8.96%), ash (1.35–1.96%), fat (3.37–4.88%), fibre (1.22–1.89%) and carbohydrate (78.35–84.94%), whereas wheat flour had moisture (9.45%), protein (11.31%), ash (2.54%), fat (3.78%), fibre (1.31%) and carbohydrate (73.90%). Cyanogenic glucoside, saponion and tannin contents increased with increase substitution of cassava and soybean flours. Pasting temperatures of flour blends ranged from 69.03°C to 78.83°C, while wheat flour had 78.05°C. Peak, hot paste, breakdown, setback and cold paste viscosities were 1514–2822, 1036–1597, 487–1225, 580–884 and 1616–2461 cp in flour blends compared to 2361, 1360, 1001, 1079 and 2439 cp of wheat flour. Substitutions with soy flour decreased the peak, hot paste, breakdown and cold paste viscosities but increased the pasting temperatures. L*, a* and b* values ranged from 78.56 to 87.65, −0.34 to 0.71 and 10. 95 to 13.50 in flour blends while the wheat flour varied significantly at 2361.00, 1360.00 and 1001.00. The nutritional and pasting properties of some of flour blends were closely related to wheat flour and may be used for bakery requirements.

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