Results 131 to 140 of about 8,453 (180)

Physicochemical properties of different-sized fractions of sweet potato starch and their contributions to the quality of sweet potato starch

Food Hydrocolloids, 2020
Abstract Sweet potato starch consists of granules varying in size. However, the size-dependence of its physicochemical properties and the contribution of different-sized fractions to the functionality of unfractionated starch are not well recognized. These were addressed in the present study by comparing the whole starch with its small-, medium- and ...
Fayin Ye, Guohua Zhao
exaly   +2 more sources

Physicochemical properties of sweet potato starch

Journal of the Science of Food and Agriculture, 1991
AbstractTropical root crops, of which the sweet potato is an important representative, constitute an under exploited resource of developing countries. They can be used as food for both human and animal consumption and their starch is a source of industrial raw material.
S J Tian, J E Rickard, J M V Blanshard
exaly   +2 more sources

Substituent distribution within cross-linked and hydroxypropylated sweet potato starch and potato starch

Food Chemistry, 2012
Abstract Revealing the substituents distribution within starch can help to understand the changes of starch properties after modification. The distribution of substituents over cross-linked and hydroxypropylated sweet potato starch was investigated and compared with modified potato starch.
Jianwei Zhao, Henk A Schols, Zhengyu Jin   +2 more
exaly   +3 more sources

Genetic Variation in the Physical Properties of Sweet Potato Starch

Journal of Agricultural and Food Chemistry, 1999
Sweet potato starch, prepared from 44 genotypes adapted to Philippine conditions, showed wide variation and distinctly different pasting profiles in Rapid Visco-Analyzer (RVA) analysis at 11% and 7% starch concentration. At 11% starch concentration, the pasting profiles were type A, characterized by high to moderate peak with a major breakdown and low ...
Mabesa, RC, Corke, H, Collado, LS
openaire   +4 more sources

SONICATION EFFECT ON POTATO STARCH AND SWEET POTATO POWDER

Journal of Food Science, 1979
ABSTRACT Maximum degradation of potato starch was detected after 30 min sonication at l‐2°C. Degradation, evidenced by decrease in viscosity, may occur to starch granules rather than the individual polymers. This hypothesis was supported by the fact that no difference in rate of enzymatic hydrolysis was detected between sonicated and ...
A. AZHAR, M. K. HAMDY
openaire   +1 more source

Physicochemical Properties of Sweet Potato Starches

Starch - Stärke, 1986
AbstractThe physicochemical properties of the starches from three varieties of sweet potatoes were investigated. The crystalline structures of Koganesengan and Minamiyutaka starches were of the A type and that of Norin‐2 starch was of the Ca type. Their amylograms showed pasting temperatures of 73–75°C and maximum viscosities of 500–580 BU.
Y. Takeda, N. Tokunaga, C. Takeda, S. Hizukuri   +3 more
openaire   +1 more source