scholarly journals Peracetic acid concentration and starch slurry ratio on functional properties of oxidized sweet potato (Ipomoea batatas (L.) Lam.) starch

2021 ◽  
Vol 8 (1) ◽  
pp. 112-117
Author(s):  
Minh Phuoc Nguyen Nguyen
Keyword(s):  
Sweet Potato ◽  
Acid Concentration ◽  
Peracetic Acid ◽  
Ipomoea Batatas ◽  
Potato Starch ◽  
Important Food ◽  
Swelling Power ◽  
Gel Texture ◽  
Sweet Potato Starch ◽  
Harmful Effects

Sweet potato (Ipomoea batatas (L.) Lam.) is an important food crop with great source of starch. Sweet potato starch has inferior properties like high swelling power, soft gel texture and low paste clarity. Peracetic acid is an environmentally friendly oxidizing reagent without harmful effects to human health. This research evaluated the feasibility of peracetic acid concentration (2, 4, 6, 8, 10 ppm) and starch slurry ratio (1:8, 1:10, 1:12, 1:14, 1:16 w/w) to functional characteristics of the oxidized sweet potato starch. Results showed that the highest swelling power (57.34%), solubility (2.68%) and peak viscosity (6264 cP) were obtained by peracetic acid 6 ppm and starch slurry ratio 1:12 w/w. Peracetic acid could be successfully applied as a powerful oxidizing agent in starch modification.

scholarly journals HIDROLISIS ASAM PADA TEPUNG PATI UBI JALAR PUTIH (Ipomoea batatas L.) DALAM PEMBUATAN GULA CAIR

2018 ◽  
Vol 6 (2) ◽  
pp. 77
Author(s):  
RTM Sutamihardja ◽  
Nia Yuliani ◽  
Hana Laelasari ◽  
Devy Susanty
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Potato Starch ◽  
Raw Material ◽  
Hydrolysis Time ◽  
Hydrolysis Process ◽  
Sweet Potato Starch ◽  
Hcl Concentration ◽  
Two Stages ◽  
Industrial Needs

Acid Hydrolysis on The Starch Flour of white sweet potato (Ipomoea batatas L.) in Making of Liquid SugarNational sugar needs for both direct consumption and for industrial needs will continue to increase as the population increases. According to Dirjenbun, in 2014 the national sugar demand reaches 5.7 million tons. Consisting of 2.8 million tons of white crystalline sugar for direct community consumption and 2.9 million tons of refined crystal sugar to meet industrial needs. White sweet potato can be used as raw material for making liquid glucose through hydrolysis process with acid (HCl). The preparation of liquid glucose consists of two stages: gelatinization stage and hydrolysis stage. Optimum hydrolysis was determined by variations in HCl concentration of 0.25; 0.5; and 0.75 N and time variations of 30, 60, and 90 minutes. The yield of sweet potato starch was 28.82% and the highest yield of hydrolysis result of white sweet potato starch was 94.07% at acid concentration 0.75 N with hydrolysis time 90 minutes.Keywords: white sweet potato, Flour of white sweet potato, liquid sugar, acid hydrolysisABSTRAKKebutuhan gula nasional baik untuk konsumsi langsung maupun untuk kebutuhan industri akan terus meningkat sejalan dengan meningkatnya jumlah penduduk. Menurut Dirjenbun, pada tahun 2014 kebutuhan gula nasional mencapai 5,7 juta ton yang terdiri dari 2,8 juta ton gula kristal putih untuk konsumsi masyarakat langsung dan 2,9 juta ton gula kristal rafinasi untuk memenuhi kebutuhan industri. Ubi jalar putih dapat dijadikan bahan baku pembuatan glukosa cair melalui proses hidrolisis dengan asam (HCl). Pembuatan glukosa cair terdiri dari dua tahap yaitu tahap gelatinisasi dan tahap hidrolisis. Hidrolisis optimum ditentukan dengan variasi konsentrasi HCl yaitu 0,25; 0,5; dan 0,75 N dan variasi waktu 30, 60, dan 90 menit. Rendemen pati ubi jalar didapatkan sebesar 28,82% dan rendemen glukosa tertinggi hasil hidrolisis pati ubi jalar putih sebesar 94,07% pada konsentrasi asam 0,75 N dengan waktu hidrolisis 90 menit.Kata kunci: Ubi jalar putih, Tepung Pati Ubi Jalar Putih, Gula cair, hidrolisis asam

The Impact of Heat-Moisture Treatment on Physicochemical Properties and Retrogradation Behavior of Sweet Potato Starch

2017 ◽  
Vol 13 (5) ◽  
Author(s):  
Yaoyao Li ◽  
Shaowei Liu ◽  
Xue Liu ◽  
Xiaozhi Tang ◽  
Jian Zhang
Keyword(s):  
Moisture Content ◽  
Sweet Potato ◽  
Potato Starch ◽  
Initial Moisture Content ◽  
Avrami Equation ◽  
Swelling Power ◽  
Equation Analysis ◽  
Starch Retrogradation ◽  
Sweet Potato Starch ◽  
The Impact

Abstract Starch isolated from sweet potato was subjected to different levels of HMT at 15, 20, 25, 30, and 35 %. HMT showed negligible effect on the swelling power of starch. The swelling power was decreased with the increasing of the initial moisture content of the starch. The apparent amylose contents of HMT starches decreased from 24.11 % to 20.56 % with the initial moisture content increasing from 15 % to 35 %. The pasting temperatures enhanced from 73.1 to 81°C (p < 0.05) with the rapidly digestible starch (RDS) contents decreasing from 86.97 to 70.24 % (p < 0.05). Avrami equation analysis showed that HMT reduced the rate of starch retrogradation. The Avrami exponents of native and HMT-35 starches were 0.70 and 0.98 with the recrystallization rates 0.22 and 0.10, respectively. HMT could restrain the starch retrogradation and these results could provide theoretical guidance on sweet potato starch modification.

scholarly journals Estudo comparativo das propriedades funcionais do amido da batata doce (Ipomoea batatas) nativo e modificado por acetilação

2017 ◽  
Vol 8 (1) ◽  
pp. 33
Author(s):  
Camila Pedrosa Rodrigues ◽  
Rafael Vieira ◽  
Regiane Rossi Oliveira Lima
Keyword(s):  
Sweet Potato ◽  
Alternative Energy ◽  
Ipomoea Batatas ◽  
Structural Modification ◽  
Potato Starch ◽  
Chemical Properties ◽  
Starch Granules ◽  
Swelling Power ◽  
Different Temperatures ◽  
The Central Nervous System

O amido é um carboidrato essencial para sobrevivência, pois atual na nutrição das células do sistema nervoso central. Sua aplicabilidade na indústria farmacêutica e alimentícia se dá pela exploração de suas propriedades físico-químicas, como a consistência, textura e durabilidade. No entanto, existem métodos que propiciam melhorias para a estrutura do amido, no caso, uma das principais formas de modificação estrutural de carboidratos se dá por acetilação, que tem sido uma opção para alterar as propriedades físico-químicas do amido. A batata doce é uma raiz bastante calórica, apresentando uma faixa de 82,3% de carboidratos, se destacando como uma fonte energética importante e alternativa. O objetivo deste trabalho foi realizar a extração do amido da batata doce nativo, modificá-lo por acetilação e estudar suas propriedades funcionais. O amido foi extraído da polpa da raiz da batata doce. Fez-se uso da microscopia óptica para verificação dos tamanhos dos grânulos do amido nativo e acetilado. Já o poder de intumescimento e a solubilidade foram aplicados em condições diferenciadas de pH e temperaturas diferentes. Na avaliação final, o amido acetilado apresentou melhoras com relação à solubilidade e poder de intumescimento, bem como a capacidade de absorver água/óleo. ABSTRACT: Starch is an essential carbohydrate for survival as it currently nourishes the cells of the central nervous system. Its applicability in the pharmaceutical and food industry is given by the exploration of its physical-chemical properties, such as consistency, texture and durability. However, there are methods that provide improvements to the structure of the starch, in this case, one of the main forms of structural modification of carbohydrates is by acetylation which has been an option to change the physicochemical properties of the starch. The sweet potato is an extremely caloric root, presenting a range of 82.3% of carbohydrates, standing out as an important and alternative energy source. The objective of this work was to extract native sweet potato starch, to modify it by acetylation and to study its functional properties. The starch was extracted from the sweet potato root pulp. Optical microscopy was used to verify the sizes of the native and acetylated starch granules. The swelling power and the solubility were applied under different conditions of pH and different temperatures. In the final evaluation, the acetylated starch presented improvements with respect to solubility and swelling power, as well as the ability to absorb water / oil.

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

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.

scholarly journals Development of sweet potato (Ipomoea batatas Lamk.) as excipient in tablet formulation

2020 ◽  
Author(s):  
Lamia Diang Mahalia ◽  
Stefanus Supriyanto ◽  
Yandi Syukri
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Potato Starch ◽  
Control Sample ◽  
Extraction Process ◽  
Raw Material ◽  
Chemical Process Design ◽  
Native Starch ◽  
Sweet Potato Starch ◽  
Pharmaceutical Properties

Background: Sweet potato has a potential to be used as a raw material for tablets. However, it needs chemical modifications to produce derivatives with excellent pharmaceutical characteristics. The primary purpose of this research was to use sweet potato starch (Ipomoea batatas Lamk.) as a tablet excipient modified through a chemical process. Design and Methods: This study is experimental and is divided into three stages. The first stage is the extraction process to obtain sweet potato starch. The second stage is the chemical modification of sweet potato starch using pentanol-1 and glacial acetic acid. The third step is the analysis of the pharmaceutical properties of the mutated lab model compared to the control sample and Amprotab. Results: The descriptive-comparative analysis showed sweet potato starch modified with panthenol-1 had a higher hardness value (=2.55±0.34) compared to native starch (1.00±0.08). The particle size distribution of the modified sample with acetate acid (=15.20±1.79) was higher than the others. Conclusions: In conclusion, modified sweet potato starch has better pharmaceutical properties than native starch. Further research needs to be conducted on the magnitude of the potential of sweet potato starch as an excipient, both as filler, a binder, and a crushing agent on tablet preparations.

scholarly journals The Preparation and Characterization of A Co-Processed Excipient from Purple Sweet Potato (Ipomoea batatas L) Starch and Avicel PH101

2020 ◽  
pp. 344-350
Author(s):  
Muhammad Hengki Purnama Halim ◽  
Ungsari Rizki Eka Purwanto ◽  
Endang Diyah Ikasari
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Raw Materials ◽  
Potato Starch ◽  
Design Expert ◽  
Sweet Potato Starch ◽  
Purple Sweet Potato

The Indonesian pharmaceutical industries still rely on imports for more 90% of active raw materials and excipient raw materials. A research is needed to develop the production of pharmaceutical excipients, especially those derived from natural ingredients, to support the country's economy. One source of natural materials are widely available in Indonesia and can be developed is starch from Purple Sweet Potato (Ipomoea batatas L). Starch is often used as dilluent, disintegrat and binder in tablet formulation. Starch, including starch from Purple Sweet Potato, was an excipient tablet that had bad flowability and compressibility, so that the physical properties need to be improved. One way to improve the characterization of amilum is co-processing. The purpose of this study was to develop a co-process from Purple Sweet Potato Starch and combined with Avicel PH 101 as excipient fillers for tablets. The method used in the preparation of these co-process was wet granulation. The formula determination was caried out with Design Expert 10.0.1 software. Results obtained from experiments and recommendation formula from Design Expert 10.0.1 was verified with One Simple T-test with confidence level of 95%. Based on the results it can be concluded that the increased concentration of purple sweet potato starch increased moisture content and lowering compressibility and density. While the increased concentration of Avicel PH 101 increased compressibility and density; it could lower moisture content and the flowability time. The formula that gave the best characteristic of co-processed was obtained at a concentration of purple sweet potato starch and Avicel PH 101 on 62.493%: 37.507%. Based on One Simple T-Test, there is no significant difference between the experimental results with recommendation formula from Design Expert 10.0.1. From the FT-IR test results may indicate that the formation of the co-process did not change the form of the chemical structure of substances, but only changed the physical properties of substance. Based on the results of SEM, the morphology of the shape bond formation co-process so that the granules become larger and purple sweet potato starch forms a round and partly change shape after do the heating at 60°C. Keyword : Co-processing, Purple_Sweet_Potato, Starch, Avicel_PH101, FTIR

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)

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