Advances in Processing Techniques and Determinants of Sweet Potato Starch Gelatinization [PDF]
FoodsSweet potato starch is an important source of starch in food processing, but its natural functionality is relatively limited, restricting its performance in certain applications.
Songtao Yang +4 more
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Establishment of a quality evaluation system of sweet potato starch using multivariate statistics [PDF]
Frontiers in Nutrition, 2022 BackgroundThe quality of starch greatly affects the quality of processed products. There are many indexes for quality evaluation of starch. Currently, amylose content is considered the chief index in the quality evaluation of sweet potato starch, which ...
Chen Ma +8 more
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Development of a Ladder-Shape Melting Temperature Isothermal Amplification (LMTIA) Assay for the Identification of Cassava Component in Sweet Potato Starch Noodles [PDF]
Molecules, 2022 Food authenticity has become increasingly important as a result of food adulteration. To identify the authenticity of sweet potato starch noodles, the ladder-shape melting temperature isothermal amplification (LMTIA) method of determining cassava ...
Yongqing Zhang +5 more
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Source-sink synergy is the key unlocking sweet potato starch yield potential [PDF]
Nature CommunicationsSweet potato starch is in high demand globally for food and industry. However, starch content is negatively correlated with fresh yield. It is urgent to uncover the genetic basis and molecular mechanisms underlying the starch yield of sweet potato.
Zhicheng Jiang +10 more
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Starch Selection in Sweet Food Systems: A Texture-Driven Framework Across Confectionery and Dessert Matrices. [PDF]
J Texture StudStarch functions as a key hydrocolloid shaping texture and stability in the formulation engineering of sweet foods. Sugar‐starch hydration interactions control gelatinization and rheological behavior. Modified starches enhance tolerance to heat, shear, acidity, and low moisture, and starch‐hydrocolloid blends enable tailored textures and improved shelf
Pournemati N +3 more
europepmc +2 more sources
Effect of Heat–Moisture Treatment on the Structure and Digestibility of Sweet Potato Starch [PDF]
Foods, 2023 Sun Y, Qin R, Zeng J, Li G.
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Characterization of Anthocyanin Associated Purple Sweet Potato Starch and Peel-Based pH Indicator Films [PDF]
Foods, 2021 Siti Hajar Ariffin +2 more
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Engineering Slowly Digestible Starch via Physical and Enzymatic Modification: Structural Mechanisms of Formation. [PDF]
Compr Rev Food Sci Food SafABSTRACT Dietary starch varies in digestion rate: Rapidly digestible fractions cause sharp postprandial glucose spikes linked to chronic disease, whereas slowly digestible starch (SDS) breaks down gradually, producing a moderate glycemic response. Increasing SDS content is therefore a key objective in developing carbohydrate‐rich foods with improved ...
Alshammari SK +5 more
europepmc +2 more sources
Jurnal Teknologi & Industri Hasil Pertanian, 2021 Sweet potato has great potency to be developed as an alternative carbohydrate source in the form of modified sweet potato flour. Autoclaving retrogradation is a physical modification method to improve the physicochemical characteristics of flour.
Sefanadia Putri, Usdeka Muliani
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Karakteristik berbagai jenis tepung ubi jalar termodifikasi dengan metode autoclaving retrogradation
Jurnal Teknologi & Industri Hasil Pertanian, 2021 Sweet potato has great potency to be developed as an alternative carbohydrate source in the form of modified sweet potato flour. Autoclaving retrogradation is a physical modification method to improve the physicochemical characteristics of flour.
Sefanadia Putri, Usdeka Muliani
doaj +1 more source