Sweet potato is a major root crop utilized widely for diverse food applications. Processing enables the usability of sweet potato in various forms for longer durations. Post-harvest processing of s...

Post-Harvest Processing and Utilization of Sweet Potato: A Review

The study was conducted to standardize the parameters of centrifugation method of starch isolation for sweet potato to yield better quality starch. The effects of solid-to-solvent ratio in slurry-making, numbers of blending, slurry filtration and starch washings were studied for obtaining maximum yield and purity of starch with desired color and amylose content. The goal of the study was to develop a suitable process for small scale/on-farm processing of sweet potato for preparation of starch. A widely grown pink-skinned cream fleshed cultivar (Kanjangad) was used for the experiments. The studied parameters were slurry making solid-to-solvent ratio (1:2, 1:3 and 1:4), number of blendings (1 and 2 times), number of slurry filtration water washings (2, 3 and 4 times) and starch washings (2, 3 and 4 times). The study showed that the starch yield, purity, color and amylose were influenced by altering the starch isolation procedures. The solid-to-solvent ratio of 1:2 in the starch isolation process yielded the best results. Also, the increase in number of blendings degraded the purity, amylose and color of starch. The optimal process was slurry making at 1:2 solid-to-solvent ratio and once blending, slurry filtration washing for 2 times and starch washing for 2 times. Accordingly, the starch yield, purity, amylose, and L, a and b values were 13.967 ± 1.135%, 80.640 ± 1.139%, 29.220 ± 0.759%, and 57.88 ± 2.982, 0.386 ± 0.204, and 2.68 ± 0.127, respectively. The prepared starch was characterized for chemical composition, water activity, paste clarity, swelling power, water solubility index, pasting property and granule size and morphology. The study suggested that the prepared starch was suitable for food uses.

Optimization of starch isolation process for sweet potato and characterization of the prepared starch

http://www.cell.com/article/S2405844022016644/pdf

Biogas production from thermochemically pretreated sweet potato root waste

Characteristics and properties of 4 Thai purple sweet potato flours, Maejo 343, Phichit 65-3, Phichit 290-9 and Torperk were determined in terms of native and pre-gelatinized flours. Color, physicochemical properties and antioxidant activity of native and pre-gelatinized flours depend on their varieties. All native flours showed low redness (a*) and blueness (-b*) values but high pasting properties. Pre-gelatinized flours had a unique purple color and high antioxidant activity. Flours produced by Phichit 65-3 showed a deep intense purple color, high anthocyanins and good antioxidant activity. Both native and pre-gelatinized Phichit 65-3 flours were used as the main raw materials of air-puffed pre-gelatinized flours with different ratios at 10%, 30% and 50%. Increasing the content of pre-gelatinized flours improved color, expansion and antioxidant activity of snacks. Low hardness (9.55-11.65 kg) was presented in all snacks prepared from sweet potato flours. Purple sweet potato snacks prepared from 50% pre-gelatinized flour had good appearance, light texture, high anthocyanins and high antioxidant activity. Results showed that Thai purple sweet potato flours can be used to produce healthy snacks with improved appearance and texture. They also have potential as sources of natural colorants and antioxidants in food products.

/pdf/thai-purple-sweet-potato-flours-characteristic-and-3xw47i4ssm.pdf

Thai Purple Sweet Potato Flours: Characteristic and Application on Puffed Starch-Based Snacks

The physicochemical and sensory characteristics of cookies produced from mocaf, breadfruit flour, orange sweet potato flour, breadfruit starch and orange sweet potato starch, with several ratio were studied by us. Using non factorial completely randomized design with six controls (100% wheat flour, 100% mocaf (control 2); 100% breadfruit flour (control 3); 100% orange sweet potato flour (control 4); 100% breadfruit starch (control 5); and 100% orange sweet potato starch (control 6) and seven comparations of mocaf (M): breadfruit flour (BF): orange sweet potato flour (OF): breadfruit starch (BS): orange sweet potato starch (OS). The results showed that cookies with the best quality was cookies from the mocaf ratio: breadfruit flour: orange sweet potato flour: breadfruit starch: orange sweet potato starch 70:10:10:5:5.

https://iopscience.iop.org/article/10.1088/1755-1315/782/3/032077/pdf

Cookies from composite flour and starch (mocaf, breadfruit flour, orange sweet potato flour, breadfruit starch and orange sweet potato starch)

Among the tropical tuber crops, sweet potato comes next to cassava in starch content. The article reviews the extraction of starch from sweet potato tubers, and the physicochemical, functional, thermal and rheological characteristics of sweet potato flour and starch. Wide variation in biochemical constituents is observed depending on the origin of the tubers and processing conditions. The lipid and phosphorus contents are low. The starch granules are round, 3-45 μm in size and have distinct XRD patterns. The amylose content, swelling, solubility and digestibility characteristics depend on a number of factors like age of crop, method of extraction and varietal differences. The viscosity and rheology properties are also quite diverse among the varieties. DSC analysis indicates pasting temperature to be between 60 and 88°C while enthalpy of gelatinization is 10-18 J/g. Heat moisture treatment alters some of the properties.

/pdf/sweet-potato-starch-physico-chemical-functional-thermal-and-58is2m98qy.pdf

Sweet Potato Starch: Physico-Chemical, Functional, Thermal and Rheological Characteristics

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Sweet Potato Starch: Physico-Chemical, Functional, Thermal and Rheological Characteristics