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Physicochemical properties of the starchy flour extracted from sweet potato tubers through lactic acid fermentation
Author(s) -
Jyothi Alummoottil N,
Wilson Barnabas,
Moorthy Subramoney N,
George Mathew
Publication year - 2005
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2137
Subject(s) - amylose , fermentation , food science , starch , chemistry , lactic acid , potato starch , solubility , swelling , differential scanning calorimetry , viscosity , materials science , biology , bacteria , organic chemistry , physics , genetics , composite material , thermodynamics
Abstract The efficiency of starch extraction from sweet potato tubers was improved by lactic acid fermentation using a mixed culture inoculum. Study of the properties of the starchy flour showed that there was a significant reduction in the starch content and consequently the soluble and apparent amylose contents of fermented samples from all six varieties used. A fall in peak viscosity and viscosity breakdown was observed for fermented samples, while the pasting temperature was enhanced significantly. The fermented flour showed greater solubility and reduced swelling. Differential scanning calorimetry studies indicated a delay in gelatinisation and a fall in enthalpy of gelatinisation of the starch on fermentation. Unlike cassava, all the properties of the starch from sweet potato tubers, ie viscosity, swelling, solubility, gelatinisation temperature, amylose content and starch content, were affected by fermentation, and variation was also observed among cultivars. Copyright © 2005 Society of Chemical Industry