Application of Hydrothermally Modified Sweet Potato Starch as a Substitute Additive for Soup Mixture

Potential application of modified sweet potato starch as a substitute thickener for corn starch was studied, by using native starches extracted from five different cultivars of sweet potatoes commonly available in Sri Lanka. Physicochemical properties (swelling power, water solubility index, pasting, and gelatinization) and digestibility of native and modified (heat-moisture treated, 20% moisture, 85°C for 6 hrs) starches were analysed. Modified Swp3 (Wariyapola white), Swp4 (Pallepola), and Swp5 (Malaysian) starches were selected based on the favourable conditions shown in the required physical and chemical properties and applied in a vegetable soup formula as a thickening aid. Corn starch added samples were kept as controls and the viscosity difference and sensory attributes were tested. Viscosity of the reconstituted soup powder and sensory analysis showed that Swp4 and Swp5 had significantly high level (P<0.05) of sensory quality and the average rank for mouth feel (taste), texture and overall acceptability was significantly high (P<0.05) in Swp5 added samples. Shelf life studies ensured 6 months of stability with negligible level of moisture increase and total plate count in air tight polypropylene packages at ambient temperatures (28–31°C). Results of this study revealed a possibility of applying physically modified Swp4 and Swp5 starches as a substituent food ingredient for commercially available corn starch to improve the thickness of food products.

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

REAKTOR ◽

10.14710/reaktor.16.4.183-188 ◽

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

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Effect of Plant Starch on the Production of Glucoamylase from Aspergillus niger

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.396-398.1502 ◽

2011 ◽

Vol 396-398 ◽

pp. 1502-1505 ◽

Cited By ~ 1

Author(s):

Xin Hong Liang ◽

Gong Ling Zhao ◽

Zu Feng Guo ◽

Yu Tang

Keyword(s):

Sweet Potato ◽

Corn Starch ◽

Ph Value ◽

Potato Starch ◽

Wheat Starch ◽

Ph Change ◽

Fermentation Time ◽

Glucoamylase Activity ◽

Significant Difference ◽

Sweet Potato Starch

Abstract. Glucoamylase is an inducible enzyme and generally induced in the presence of starch. Corn starch, wheat starch, sweet potato starch and potato starch were used as the carbon sources to produce the glucoamylase by A. niger FJL0801. The results showed that the maximum glucoamylase activity was 594.511.7 U/mL when 4% sweet potato starch was used as the carbon source, its enzyme activity was increased by 34.9% than potato starch, by 17.2% than wheat starch and by 4.6% than corn starch. In the four media, the adaptive phage of A. niger FJL0801 were all 0-12 h, the logarithmic growth phase all 12-60 h, and the stationary phase all 60-192 h. The maximum biomass of the strain was 1.950.09 μg/mL in the corn starch medium. The glucoamylase activity was inversely proportional to the growth rate of A. niger FJL0801. The final pH value was all within 6.960.057.110.07 in the four midia. There was no significant difference at 0.05 probability level between the pH of the four media at the same fermentation time. The pH change was not the reason for glucoamylase activity by A. niger FJL0801 used different plant starch.

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Studi Pembuatan Es Krim Nabati dengan Variasi Sumber Karbohidrat dan Konsentrasi Lesitin sebagai Emulsifier

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v3i3.8193 ◽

2018 ◽

Vol 3 (3) ◽

pp. 176-184

Author(s):

Cut Vira Rafiyanti ◽

Dian Hasni ◽

Muhammad Ikhsan Sulaiman

Keyword(s):

Sweet Potato ◽

Corn Starch ◽

Potato Starch ◽

Block Design ◽

Ice Cream ◽

Cassava Starch ◽

Test Method ◽

Added Value ◽

Sweet Potato Starch ◽

Four Levels

Abstrak. Tujuan dari penelitian ini untuk mendapatkan formulasi es krim dari berbagai sumber karbohidrat lokal, meneliti daya terima konsumen terhadap es krim nabati, dan meningkatkan nilai tambah sumber karbohidrat lokal. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan pola faktorial yang terdiri atas 2 faktor. Faktor pertama adalah jenis karbohidrat (K) yang terdiri dari empat taraf yaitu K1 (tepung ubi jalar), K2 (pati ubi jalar), K3 (tepung jagung) dan K4 (tapioka). Faktor kedua adalah konsentrasi emulsifier (E) yang terdiri atas tiga taraf yaitu E1 = 0,8%, E2 = 1% dan K3 = 1,25%. Hasil penelitian menunjukkan bahwa hasil sidik ragam menunjukkan bahwa perlakuan jenis karbohidrat, konsentrasi emulsifier dan interaksi antara kedua perlakuan tidak berpengaruh (P0,05) terhadap overrun es krim yang dihasilkan. Berdasarkan hasil uji kesukaan dengan metode uji ranking diperoleh 4 jenis es krim berdasarkan sumber karbohidrat, yaitu es krim tepung ubi jalar dengan lesitin sebanyak 1,25% (K1E3), es krim pati ubi jalar dan pati jagung dengan lesitin sebanyak 1% (K2E2 dan K3E2), serta es krim berbahan pati ubi kayu dengan lesitin 0,8% (K4E1).Abstract. The purpose of this study was to obtain ice cream formulation from a variety of local carbohydrate sources, to examine the acceptability of consumers to vegetable ice cream, and to increase the added value of local carbohydrate sources. This research used a Randomized Block Design (RBD) with factorial pattern consisting of 2 factors. The first factor was the type of carbohydrate (K) consisting of four levels, namely K1 (sweet potato flour), K2 (sweet potato starch), K3 (corn flour) and K4 (cassava starch). The second factor was the concentration of emulsifier (E) consisting of three levels, namely E1 = 0.8%, E2 = 1% and K3 = 1.25%. The results showed that the results showed that the carbohydrate type, emulsifier concentration and interaction between the two treatments had no significant effect (P 0.05) on the overrun of ice cream produced. Based on the results of the hedonic test with the ranking test method, there were 4 types of ice cream based on carbohydrate sources that was sweet potato ice cream with 1.25% lecithin (K1E3), sweet potato starch and corn starch with 1% lecithin (K2E2 and K3E2), and cassava starch with 0.8% lecithin (K4E1).

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Quality Evaluation of Custard Produced from Blends of Sweet Potato and Corn Starch Enriched with Defatted Soybean

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2021/v13i330388 ◽

2021 ◽

pp. 32-44

Author(s):

C. C. Ezegbe ◽

H. O. Agu ◽

M. C. Ezeh ◽

C. S. Anarado ◽

C. R. Abah ◽

...

Keyword(s):

Bulk Density ◽

Sweet Potato ◽

Corn Starch ◽

Potato Starch ◽

Sensory Characteristics ◽

Gelatinization Temperature ◽

Soybean Flour ◽

Swelling Power ◽

Sweet Potato Starch ◽

Defatted Soybean Flour

Custard is a thick, rich, creamy sweet or savory dessert, made mixtures of eggs or egg yolks, milk or cream and commonly consumed in most part of Africa especially Nigeria. This research was carried out to determine the physicochemical properties and sensory characteristics of custard produced from the blends of sweet potato and corn starch enriched with defatted soybean flour. The sweet potato was peeled, washed and diced into small cubes to aid milling while the maize grains were cleaned and soaked in water for 24 hours, and they were separately milled and filtered. The filtrates were allowed to settle for four hours, the starches were obtained and dried at 70°C and 60°C for 8 hours and 5 hours respectively. The soybean was cleaned, soaked, boiled, toasted, dehulled, milled and defatted in petroleum ether. Ten custard samples were then formulated using sweet potato starch, corn starch and defatted soybean flour respectively in the following ratios: 100:0:0; 80:10:10; 70:20:10; 60:30:10; 50:40:10; 40:50:10; 30:60:10; 20:70:10; 10:80:10; 0:100:0. The custard formulations were evaluated for their physicochemical and sensory characteristics, using commercial custard (Checkers custard) as control. The result of the proximate composition showed that moisture, ash, crude fibre, crude protein and carbohydrate content in % ranged from 5.40-18.08, 0.70-3.07, 1.16-6.52, 0.82-5.23, 1.31-9.91 and 68.87-85.25, respectively. The functional properties also showed that least gelation concentration (%), bulk density (g/cm), swelling power and gelatinization temperature (oC) ranged from 4.00-10.00; 0.59-0.83; 6.37-8.02 and 69.2-80.1, respectively. The result showed that the swelling power differed significantly (p<0.05) from each other and some of the samples differed significantly in bulk density, least gelation and gelatinization temperature, respectively. Sensory evaluation carried out on different samples of the custard formulation showed that the control sample (Checkers custard) had the highest score of overall acceptability. The 100% corn starch and 100% sweet potato starch were accepted by the consumers as an alternative to the commercial custard product. The enrichment of custard with soybean contributed to an increase in the nutritional value of the custard.

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

Foods ◽

10.3390/foods10092005 ◽

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

Serambi Journal of Agricultural Technology ◽

10.32672/sjat.v2i2.2415 ◽

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)

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