Application Potential and Technological Properties of Colored Sweet Potato Starches

The objective of this study is to demonstrate the application potential of starches extracted from four varieties of colored sweet potatoes by determining their technological, thermal, and pasting properties. The purple sweet potato (PSP) starch presents the largest mean diameter (14.2 µm). The whit...

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Bibliographic Details
Published in:Starch - Stärke 2021-01, Vol.73 (1-2), p.n/a
Main Authors: Paixão e Silva, Giselle de Lima, Bento, Juliana Aparecida Correia, Ribeiro, Gislane Oliveira, Lião, Luciano Morais, Soares Júnior, Manoel Soares, Caliari, Márcio
Format: Article
Language:English
Subjects:
amylose content
Colorimetry
C‐Type starches
Desserts
Fourier transforms
gel hardness
gelatinization
Infrared spectroscopy
Ipomoea batatas L
NMR
Nuclear magnetic resonance
Potatoes
Properties (attributes)
Soups
Starch
Starches
Sweet potatoes
Thermal stability
Vegetables
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Summary:The objective of this study is to demonstrate the application potential of starches extracted from four varieties of colored sweet potatoes by determining their technological, thermal, and pasting properties. The purple sweet potato (PSP) starch presents the largest mean diameter (14.2 µm). The white sweet potato (WSP), orange sweet potato (OSP), beige sweet potato (BSP), and PSP starches present an inconspicuous triplet on the nuclear magnetic resonance (NMR). The WSP and OSP starches show CA‐Type and the BSP and PSP starches show A‐Type characteristics on the X‐ray spectrum. The BSP and PSP starches show the presence of peaks in amorphous regions on the Fourier transform infrared (FT‐IR) spectroscopy. The differential scanning colorimetry (DSC) thermogram of the BSP and PSP starches show lower gelatinization energies and wider gelatinization temperature ranges (difference between the conclusion and onset temperatures). The viscoamylographic profiles of the WSP and OSP starches show greater thermal stability. These technological properties demonstrate the potential application of these starches in sauces, snacks, instant soups, dairy desserts, yogurts, and bread. The objective of this study is to demonstrate the application potential of starches extracted from four varieties of colored sweet potatoes by determining their technological, thermal, and pasting properties. The findings demonstrate the potential application of these starches in sauces, snacks, instant soups, dairy desserts, yogurts, and bread.
ISSN:0038-9056
1521-379X
DOI:10.1002/star.202000100