Physicochemical and pasting properties of starch extracted from eleven sweetpotato varieties

Vista sencilla de ítem
dc.creatorTsakama, M.
dc.creatorMwangwela, A.M.
dc.creatorManani, T.A.
dc.creatorMahungu, N.M.
dc.date2010-10
dc.date2018-01-16T12:03:41Z
dc.date2018-01-16T12:03:41Z
dc.date.accessioned2026-06-27T16:07:36Z
dc.descriptionPhysicochemical and pasting properties of starch extracted from eleven sweetpotato varieties wereevaluated. Relationships between starch properties were determined using correlation analysis.Significant differences were revealed among the physicochemical properties such as amylose, pH,granule size and size distribution. According to the Rapid visco analyzer (RVA) viscosity profiles, allstarches exhibited a type A profile which is characterized by high peak viscosity followed by majorbreakdown. However, significant differences were observed in individual pasting parameters such aspasting time, hot paste viscosity, cold paste viscosity, stability ratio, setback ratio and breakdown. Theresults revealed that variety has an effect on composition and pasting properties of sweetpotato starch.Correlations developed in this study were useful in predicting starch functionality when applied in foodindustry.
dc.identifierhttps://hdl.handle.net/10568/90368
dc.identifier.urihttp://hdl.handle.net/123456789/123261
dc.languageen
dc.rightsLimited Access
dc.sourceTsakama, M., Mwangwela, A.M., Manani, T.A. & Mahungu, N.M. (2010). Physicochemical and pasting properties of starch extracted from eleven sweet potato varieties. African Journal of Food Science and Technology, 1(4), 90-98.
dc.subjectsweetpotato starch
dc.subjectphysicochemical
dc.subjectpasting
dc.subjectviscosity
dc.titlePhysicochemical and pasting properties of starch extracted from eleven sweetpotato varieties
dc.typeJournal Article

Archivos

Colecciones

Instituto Internacional de Agricultura Tropical (IITA)