Comparison of the Physicochemical Properties and Pasting Characteristics of Flour and Starch from Red and White Sweet Potato Cultivars
Oluwatooyin F. Osundahunsi, Tayo Nathaniel Fagbemi, Ellina Kesselman, Eyal Shimoni
Journal of Agricultural and Food Chemistry
Abstract
This research characterized flour and raw starches isolated from red and white sweet potato cultivars. Their composition, determined by proximate analysis, is typical of sweet potato cultivars. These cultivars have high amylose content (32-34%) and exhibit a Ca-type X-ray diffraction pattern. Similar gelatinization characteristics were detected for both starches with onset temperature of 67 degrees C and enthalpy of 10.5-11.0 J/g. Starches of both red and white cultivars had well-correlated (r (2) = 0.982) and high solubilization and swelling temperatures, starting at 80 degrees C. Pasting properties of the white cultivar exhibit lower tendency for retrogradation. Water and oil absorption capacities were low for both red and white flours. When parboiled, both cultivars showed improved water absorption capacity and decreased least gelation concentration. It is concluded that the white cultivar should be preferred when low retrogradation tendency is required.
Extracted Claims
7 claims extracted from this paper into the knowledge graph
white sweet potato cultivar exhibit lower tendency for retrogradation
“Pasting properties of the white cultivar exhibit lower tendency for retrogradation.”
starches from red and white sweet potato cultivars have gelatinization characteristics
“Similar gelatinization characteristics were detected for both starches with onset temperature of 67 degrees C and enthalpy of 10.5-11.0 J/g.”
red and white sweet potato cultivars have high amylose content
“These cultivars have high amylose content (32-34%)”