Optimisation of the Preparation of Sweet Potato Resistant Starch by Dry Heating with Pectin

The research was aimed to determine the effect of the form of dry food products, and final processing of sweet potatoand their interaction, on the nutrition content, resistant starch of the products, and the increasing level of blood glucoseof mice after consuming the products. The method of the research was based on the completed random design with thefactorial experiment two factors were experimented, the first factor was the form of dry food products with four kinds of theproduct from namely: crispy, chip, cracker and snack. The second factor was final processing with two kinds of methodswere experiment was done using so nice which divided into eight blocks of combination treatments of the experiments. The crispy form of dry sweet potato product and final processed by oven roasting was the best product which could suppress the increasing level of blood glucose of mice to 8 mg/L and has resistant starch of about 39.29%. This product also had the best nutrition content such as content of protein, lipid, total sugar and starch of about 3.42%, 1.79%, 7.98%, and 50.02%.

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

Journal of Chemistry ◽

10.1155/2019/2903252 ◽

2019 ◽

Vol 2019 ◽

pp. 1-10 ◽

Cited By ~ 3

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.

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Pasta noodles enriched with sweet potato starch: Impact on quality parameters and resistant starch content

Journal of Texture Studies ◽

10.1111/jtxs.12489 ◽

2019 ◽

Vol 51 (3) ◽

pp. 464-474

Author(s):

Lukáš Kolarič ◽

Lucia Minarovičová ◽

Michaela Lauková ◽

Jolana Karovičová ◽

Zlatica Kohajdová

Keyword(s):

Sweet Potato ◽

Resistant Starch ◽

Potato Starch ◽

Starch Content ◽

Quality Parameters ◽

Sweet Potato Starch

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Effect of dry heating with short-chain inulin on physicochemical properties of sweet potato starch

CyTA - Journal of Food ◽

10.1080/19476337.2020.1732468 ◽

2020 ◽

Vol 18 (1) ◽

pp. 216-228 ◽

Cited By ~ 1

Author(s):

Lingwen Zhang ◽

Xuefei Wang ◽

Hongfang Ji ◽

Junliang Sun ◽

Hanjun Ma ◽

...

Keyword(s):

Physicochemical Properties ◽

Sweet Potato ◽

Potato Starch ◽

Short Chain ◽

Dry Heating ◽

Sweet Potato Starch

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Comparative study of effect of modification with ionic gums and dry heating on the physicochemical characteristic of potato, sweet potato and taro starches

Food Hydrocolloids ◽

10.1016/j.foodhyd.2013.08.006 ◽

2014 ◽

Vol 35 ◽

pp. 613-619 ◽

Cited By ~ 25

Author(s):

K.S. Pramodrao ◽

C.S. Riar

Keyword(s):

Comparative Study ◽

Sweet Potato ◽

Physicochemical Characteristic ◽

Dry Heating

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How Pullulanase Affects Resistant Starch and Antioxidant Activity in Purple Sweet Potato Powder?

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v7i11.1795-1798.2621 ◽

2019 ◽

Vol 7 (11) ◽

pp. 1795

Author(s):

Gita Nevara Addelia ◽

Shyan Yea Chay ◽

Kharidah Muhammad ◽

Hasanah Mohd Ghazali ◽

Roselina Karim

Keyword(s):

Sweet Potato ◽

Resistant Starch ◽

Radical Scavenging Activity ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Plant Powders ◽

Potato Powder ◽

Purple Sweet Potato

Purple sweet potato (PSP) serves as a potential source for dual functionalities of resistant starch (RS) and antioxidants. This study aims to evaluate the effects of pullulanase enzyme on these functionalities. Results showed that the incorporation of pullulanase into PSP powder could significantly increase the RS content from 3.06 g/100g to 7.11 g/100g. However, total anthocyanin content and DPPH radical scavenging activity reduced significantly, due to the interference from RS fragments on anthocyanins. Securing both functionalities (RS and antioxidant) within the same sample is seemingly impossible. A compromise between RS and antioxidant properties in coloured, starchy plant powders is recommended.

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Karakteristik berbagai jenis tepung ubi jalar termodifikasi dengan metode autoclaving retrogradation

Jurnal Teknologi & Industri Hasil Pertanian ◽

10.23960/jtihp.v26i2.83-93 ◽

2021 ◽

Vol 26 (2) ◽

pp. 83

Author(s):

Sefanadia Putri ◽

Usdeka Muliani

Keyword(s):

Antioxidant Activity ◽

Dietary Fiber ◽

Sweet Potato ◽

Resistant Starch ◽

Starch Digestibility ◽

Potato Flour ◽

Nutritional Content ◽

Carbohydrate Source ◽

Sweet Potato Flour ◽

Purple Sweet Potato

Sweet potato has great potency to be developed as an alternative carbohydrate source in the form of modified sweet potato flour. Autoclaving retrogradation is a physical modification method to improve the physicochemical characteristics of flour. The purpose of this study was to determine the effect of the autoclaving retrogradation method on the characteristics of various sweet potato flour: dietary fiber, resistant starch, starch digestibility, nutritional content, and antioxidant, and to determine the best modified sweet potato flour. The experimental design used a non-factorial completely randomized block design with four replications. The treatment consisted of 6 types of sweet potato, namely control (purple sweet potato without treatment), orange sweet potato, purple sweet potato, honey-sweet potato, red sweet potato, and purple white sweet potato). The results showed that there were significant differences in dietary fiber, levels of resistant starch, digestibility of starch, nutritional content, and antioxidant activity amongst various types of modified sweet potato flour. The best modified sweet potato flour was found in modified red sweet potato flour which contained 44.64% dietary fiber, 19.75% resistant starch, 13.50% starch digestibility, 66.32% antioxidant activity, with comparable nutritional content.

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