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A comparative investigation of the packing and flow properties of sweet potato ( Ipomoea batatas ) starches and their potential use in solid dosage formulations
Author(s) -
Riley Cliff K.,
Adebayo Sarafadeen A.
Publication year - 2010
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.200900201
Subject(s) - ipomoea , cultivar , starch , potato starch , angle of repose , mathematics , flow properties , materials science , chemistry , botany , food science , composite material , biology , physics , mechanics
A comparative evaluation of the flow and packing properties of starch products extracted from three sweet potato ( Ipomoea batatas ) cultivars grown in Jamaica was done with a view to assessing their suitability as excipients in solid dosage formulations. Significant differences were observed in the properties of the starches obtained from the different sweet potato cultivars ( p <0.05). The mean granular diameter ranged from 13.4 ± 0.42 (Eustace) to 20 ± 0.85 µm (Clarendon). Clarendon starch was found to be the least cohesive and bulkiest with Compressibility Index (CI) of 32.69 ± 0.28%, angle of internal flow ( θ i ) of 12.70 ± 0.12° and maximum volume reduction ( a ) of 35.65 ± 1.02%, while Eustace was the most cohesive and least bulky with CI values of 37.74 ± 1.06%, θ i of 19.68 ± 0.22°, and a of 43.60 ± 0.95%. The starch powders had similar bulk densities and packing fraction ( p >0.05). All other fundamental properties calculated from the projected mean diameter including surface mean diameter ( d vs ), Heywood equivalent diameter ( de ) and specific surface ( S w ) varied significantly ( p <0.05) in a cultivar‐dependent manner but with no consistent pattern of variation among cultivars. The results indicate intravarietal variations in the packing and cohesive properties of the starches studied which may be a result of variations in the fundamental properties of the granules. These differences in properties may prove significant when predicting the behaviour of starches during handling and pharmaceutical formulations.