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.

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

2011 ◽  
Vol 396-398 ◽  
pp. 1502-1505 ◽  
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.

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

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).   

scholarly journals Proximate Composition, Mineral and Sensory Properties of Orange-Flesh Sweet Potato Starch, Soybean and Groundnut Flour Complementary Food

2021 ◽  
pp. 118-130
Author(s):  
P. C. Obinna-Echem ◽  
J. Eke-Ejiofor ◽  
M. B. Vito ◽  
G. O. Wordu
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Energy Requirement ◽  
Nutritional Composition ◽  
Sensory Properties ◽  
Complementary Food ◽  
Soybean Flour ◽  
Crude Fibre ◽  
Arachis Hypogea ◽  
Sweet Potato Starch

Aims: This study was aimed at formulating and evaluating the proximate, mineral and sensory properties of complementary food from blends of orange flesh sweet potato (Ipomea batata) starch, soybean (Glycine max) and groundnut (Arachis hypogea) flour. Methodology: Orange flesh sweet potato starch (OFSP), soybean flour (SB) and groundnut flour (GN) were blended in the ratio of (OFSP:SB:GN): 90:5:5, 85:10:5, 80:15:5, 75:20:5, 70:25:5, 65:30:5, 60:35:5, 55:40:5, 50:45:5 and designated as PSG1 – PSG9, while 100% OFSP served as control. Evaluations were carried out following standard analytical methods. Results: Moisture, fat, ash, crude fibre and carbohydrate contents varied significantly (P<0.05) from 7.53 – 10.74, 1.33 -17.22, 1.20 – 1.94, 4.34 – 19.58 and 53.10 – 70.53% respectively. Protein content (7.62 – 21.91%) of the blends will meet >75% of safe level of protein intake for infants and children.  Energy ranged from 339.45 – 373.07 Kcal/100g and will meet >55% of energy requirement for infants at 6 months. Ca, Cu, Fe, Mg and Zn varied respectively, from 0.68 - 6.07, 0.28 - 0.62, 4.40 - 11.94, 1.87 - 2.04, and 1.26 – 2.10 mg/100g. PSG complementary food in comparison to the recommended intake of minerals was found to be excellent in Cu, adequate in Fe and Zn but low in Mg and inadequate in Ca. Degrees of likeness for the sensory attributes: aroma, appearance, colour, taste, texture and overall acceptability varied from 5.00 - 7.00, 3.80 - 7.56, 5.04 - 7.20, 3.84 - 7.33, 3.88 - 7.56 and 4.29 - 6.96 respectively. These degrees of likeness from 3.84 - 7.56 indicated dislike moderately to like moderately. PSG7and PSG8 had significantly (P<0.05) the highest degrees of likeness for all attributes except for texture in PSG7 with neither liked nor disliked. Conclusion: This work showed that enriching orange flesh sweet potato starch by substituting with soya bean and groundnut, increased nutritional composition of the complementary food and addition of soybean flour up to 35 and 40% was acceptable to the assessors. This implies that this complementary food can be recommended as diet for newly weaned and older children.

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

2014 ◽  
Vol 2014 ◽  
pp. 1-5 ◽  
Author(s):  
S. A. Senanayake ◽  
K. K. D. S. Ranaweera ◽  
A. Gunaratne ◽  
A. Bamunuarachchi
Keyword(s):  
Sweet Potato ◽  
Water Solubility ◽  
Corn Starch ◽  
Potato Starch ◽  
Chemical Properties ◽  
Plate Count ◽  
Sweet Potatoes ◽  
Food Ingredient ◽  
Overall Acceptability ◽  
Sweet Potato Starch

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.

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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