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- Title
An Overview of the Isolation, Modification, Physicochemical Properties, and Applications of Sweet Potato Starch.
- Authors
Al-Maqtari, Qais Ali; Li, Bo; He, Hong-Ju; Mahdi, Amer Ali; Al‑Ansi, Waleed; Saeed, Adnan
- Abstract
Sweet potato is a dicotyledonous plant that originated in Latin America and is an old and essential food crop in many countries. Sweet potato roots have different levels of digestible starch according to their tuber type, which typically ranges from 50 to 80%. However, the quality of the separation procedure and that of the final product often differ depending on the starch separateness parameters and other factors such as post-harvest storage, root types, and solvent of extraction. Sweet potato starch (SPS) has various size fractions, a CA-type crystalline structure, and no discernible variations in its thermal characteristics, as well as significant positive correlations between the consistency coefficient, setback, breakdown, resistant starch content, and granule size. Furthermore, SPS exhibits unique physicochemical properties and highly appreciated functional characteristics. SPS may be modified in a variety of ways, including biologically, physically, chemically, and enzymatically, which would make it better suited for usage in conventional food items that often employ starch, where SPS is a significant source of prospects for the food and beverage sector in addition to other industrial uses. However, SPS is among the most promising carbohydrates for use in many areas, which should be focused on more comprehensively.
- Subjects
STARCH; SWEET potatoes; FOOD crops; FOOD industry; SOLVENT extraction; CRYSTAL structure
- Publication
Food & Bioprocess Technology, 2024, Vol 17, Issue 1, p1
- ISSN
1935-5130
- Publication type
Article
- DOI
10.1007/s11947-023-03086-1