Physicochemical Properties of Caribbean Sweet Potato (Ipomoea batatas (L) Lam) Starches

The proximate compositions and physicochemical properties of 21 Caribbean sweet potato (Ipomoea batatas (L) Lam) starches were investigated. Proximate composition, amylose, reducing and non-reducing sugars were determined using standard methods. Swelling power and solubility were evaluated and pasting properties of the starches were determined using Rapid Visco Analyzer. Moisture (8.0–12.4%), protein (0.0–0.2%), ash (0.1–0.5%), and reducing (0.3–2.3%) and non-reducing sugar (0.1–0.2%) contents of starches were significantly different (P < 0.05) among the cultivars. Amylose content varied significantly between 12.8–21.3%. Swelling power and solubility ranged between 7.8–31.1% and 1.5–9.6%, respectively. Pasting properties such as peak viscosity measured in Rapid Visco Units (143.2–288.8 RVU), breakdown viscosity (29.4–162.6 RVU), and setback viscosity (15.0–78.8 RVU), pasting temperature (73.5–87.7 °C) and time to pasting temperature (3.6–4.5 min) varied significantly among the cultivars. Breakdown viscosity was poorly correlated with final viscosity attained (r = − 0.0507, P < 0.05); however, pasting temperature was correlated (r = 0.479, P < 0.05) with setback viscosity. The variability observed in the physicochemical properties of the starches was related to specific requirements for use in the production of noodles, pasta, and inclusion in bread and weaning food formulations.

[1]  J. Woolfe.  Sweet Potato: An Untapped Food Resource , 1992 .

[2]  Michael B. Smith.  Carbohydrates , 2001, Public Health Nutrition.

[3]  A. Voragen,et al.  Starch Granule Size Strongly Determines Starch Noodle Processing and Noodle Quality , 2003 .

[4]  A. Peshin.  Characterization of starch isolated from potato tubers (Solanum tuberosum L.) , 2001 .

[5]  R. Tharanathan,et al.  Studies on Sweet Potatoes. Part I: Changes in the Carbohydrates During Processing , 1992 .

[6]  I. Batey,et al.  Effect of Source and Proportion of Waxy Starches on Pasta Cooking Quality , 2005 .

[7]  John C. Bouwkamp,et al.  Sweet Potato Products: A Natural Resource for the Tropics , 1985 .

[8]  C. Oates,et al.  Relationship between α-amylase degradation and physico-chemical properties of sweet potato starches , 1999 .

[9]  B. Baik,et al.  Effects of Starch Amylose Content of Wheat on Textural Properties of White Salted Noodles , 2003 .

[10]  F. Escher,et al.  Isolation, Physicochemical Characterization and Application of Yam (Dioscorea spp.) Starch as Thickening and Gelling Agent , 2005 .

[11]  M. Yamamori,et al.  Formation of Enzyme‐Resistant Starch in Bread as Affected by High‐Amylose Wheat Flour Substitutions , 2005 .

[12]  A. García,et al.  Physicochemical Characterization of Starch From Peruvian Sweetpotato SelectionsASA Alimentos S.A., Lima, Peru , 1998 .

[13]  S. Hizukuri,et al.  Physicochemical Properties of Sweet Potato Starches , 1986 .

[14]  P. Seib,et al.  Australian salt-noodle flours and their starches compared to U.S. wheat flours and their starches , 1996 .

[15]  E. Shimoni,et al.  Comparison of the physicochemical properties and pasting characteristics of flour and starch from red and white sweet potato cultivars. , 2003, Journal of agricultural and food chemistry.

[16]  W. Seibel.  Approved Methods of the American Association of Cereal Chemists, 8th Edition (Standardmethoden der amerikanischen Gesellschaft für Getreidechemiker, 8. Ausgabe). Approved Methods Committee American Association of Cereal Chemists, Inc. St. Paul/Minnesota, USA , 1989 .

[17]  D. B. Duncan.  MULTIPLE RANGE AND MULTIPLE F TESTS , 1955 .

[18]  F. Martínez-Bustos,et al.  Comparative Studies on Some Physico-chemical, Thermal, Morphological, and Pasting Properties of Acid-thinned Jicama and Maize Starches , 2011 .

[19]  Dong-Hwa Shin,et al.  Physicochemical Properties of Several Sweet Potato Starches , 1987 .

[20]  G. Carlson,et al.  Reduced Amylose Effects on Bread and White Salted Noodle Quality , 2004 .

[21]  R. Hoover,et al.  Composition, molecular structure, and physicochemical properties of tuber and root starches: a review , 2001 .

[22]  S. Kianian,et al.  Quality of Spaghetti Made from Full and Partial Waxy Durum Wheat , 2005 .

[23]  H. Corke,et al.  Bihon-Type Noodles from Heat-Moisture-Treated Sweet Potato Starch , 2001 .

[24]  W. Ellis,et al.  Pasting characteristics of starch from new varieties of sweet potato. , 2000 .

[25]  Kamolwan Jangchud,et al.  Physicochemical Properties of Sweet Potato Flour and Starch as Affected by Blanching and Processing , 2003 .

[26]  S. N. Moorthy.  Physicochemical and Functional Properties of Tropical Tuber Starches: A Review , 2002 .

[27]  A. Imeson,et al.  Thickening and gelling agents for food , 1992 .

[28]  J. O. Akingbala,et al.  Changes in the physical and biochemical properties of pearl millet (Pennisetum americanum) on conversion to ogi , 2002 .

[29]  H. Corke,et al.  Properties of Starch Noodles as Affected by Sweetpotato Genotype , 1997 .

[30]  G. Crosbie.  The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours , 1991 .

[31]  J. O. Akingbala,et al.  Physicochemical properties of twenty-one Caribbean sweet potato cultivars. , 2009 .

[32]  H. Corke,et al.  Genetic variation in the physical properties of sweet potato starch. , 1999, Journal of agricultural and food chemistry.

[33]  J. Ahmed,et al.  Viscoelastic properties of sweet potato puree infant food , 2006 .

[34]  R. Tharanathan,et al.  Studies on Sweet Potatoes. Part II: Isolation and Characterization of Starch† , 1993 .

[35]  Yulong Yin,et al.  The physicochemical properties and in vitro digestibility of selected cereals, tubers and legumes grown in China , 2006 .

[36]  E. Carey,et al.  Influence of Age, Farming Site, and Boiling on Pro-Vitamin A Content in Sweet Potato (Ipomoea batatas(L.) Lam.) Storage Roots , 1998 .

[37]  A. Eliasson,et al.  Starch: Physicochemical and Functional Aspects , 2006 .

[38]  W. Breene,et al.  Rapid Visco‐Analyzer (RVA) Pasting Profiles of Wheat, Corn, Waxy Corn, Tapioca and Amaranth Starches (A. hypochondriacus and A cruentus) in the Presence of Konjac Flour, Gellan, Guar, Xanthan and Locust Bean Gums , 1994 .

[39]  A. Salgó,et al.  Evaluation of Quality and Digestibility Characteristics of Resistant Starch-Enriched Pasta , 2008 .

[40]  R. L. Villareal.  Sweet potato in the tropics: progress and problems. , 1982 .

[41]  J. Blanshard,et al.  Physicochemical properties of sweet potato starch , 1991 .

[42]  U. Svanberg,et al.  Preparation of weaning foods with high nutrient density using flour of germinated cereals , 1983 .