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    Effect of heat moisture treatment on physicochemical and pasting properties of starch extracted from eleven sweet potato varieties

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    S11ArtTsakamaEffectNothomDev.pdf (260.9Kb)
    Date
    2011-09
    Author
    Tsakama, M.
    Mwangwela, A.M.
    Manani, T.A.
    Mahungu, N.M.
    Type
    Journal Article
    Target Audience
    Scientists
    Metadata
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    Abstract/Description
    Starch separated from eleven sweet potato varieties was subjected to heat moisture treatment (HMT) at 30% moisture and 110°C for 3 hours. Following HMT, there were no significant changes in physicochemical properties of the starches. This was attributed to limited moisture content (30%) to influence hydration that could consequently alter granule morphology. Further, chemical parameters such as amylose content, pH and phosphorus were not affected because HMT is a physical treatment. In contrast, HMT caused changes in the packing arrangement of the polymer chains leading to enhanced intragranular binding. Alteration of the internal organisation of the granules caused significant changes in pasting properties of the starches such as pasting time, pasting temperature, peak viscosity, hot paste viscosity, cold paste viscosity, breakdown, set back and stability ratios. The findings provide evidence that functionality of sweet potato starch can be altered to suit a particular industrial need.
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/2018
    IITA Subjects
    Food Science; Food Systems
    Agrovoc Terms
    Sweet Potato Starch; Heat Moisture Treatment; Physicochemical; Pasting Properties; Starch; Physical Methods; Food Processing
    Regions
    Africa; East Africa; Southern Africa
    Countries
    Kenya; Malawi
    Journals
    International Research Journal of Agricultural Science and Soil Science
    Collections
    • Journal and Journal Articles5283
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