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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2019, Volume : 7, Issue : 3
First page : (80) Last page : (85)
Article doi: : http://dx.doi.org/10.18782/2320-7051.7452

Functional Characteristics of Starches from Indian Sweet Potato Cultivars

Monica Oswal, Rasika Tilekar, Surendra Babu A. and Jagan Mohan R.*

Department of Food Product Development, Indian Institute of Food Processing Technology, MOFPI, GOI, Thanjavur, Tamil Nadu
*Corresponding Author E-mail: jagan@iifpt.edu.in
Received: 10.04.2019  |  Revised: 14.05.2019   |  Accepted: 20.05.2019  

 ABSTRACT

In this study, properties of starches extracted from the three Indian varieties of sweet potatoes, Shri-Bhadra, PT-23 and Kanchengad  were  compared. Varieties  have   influence  on  starch properties which helps in  selection of the variety according to specific application. The starch yield ranged from 30.96% to 39.26%, in which, Kanchengad starch recorded highest amylose content (36.06%). The sweet potato varieties differed significantly with functional properties. Shri-Bhadra starch possessed superior values with highest water absorption capacity (0.89 ml/g), oil absorption capacity (0.82 ml/g), paste clarity (0.55%), sediment volume (2.15 ml) and bulk density (0.57 g/m3) among all the compared cultivars. Results obtained revealed that moisture, ash, protein and fat contents showed no significant difference. The study concluded that different varieties varied in starch yield, functional properties and color values but exhibited similar chemical properties.

Key words: Purple sweet potato varieties; Functional characteristics; Chemical composition

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Cite this article: Oswal, M., Tilekar, R., Surendra Babu, A. and Jagan Mohan, R., Functional Characteristics of Starches from Indian Sweet Potato Cultivars, Int. J. Pure App. Biosci. 7(3): 80-85 (2019). doi: http://dx.doi.org/10.18782/2320-7051.7452