Sugar Profile, Mineral Content, and Rheological and Thermal Properties of an Isomerized Sweet Potato Starch Syrup

Abstract

Currently, corn is used to produce more than 85% of the world's high fructose syrup (HFS). There is a search for alternative HFS substrates because of increased food demand and shrinking economies, especially in the developing world. The sweet potato is a feasible, alternative raw material. This study isomerized a high glucose sweet potato starch syrup (SPSS) and determined its sugar profile, mineral content, and rheological and thermal properties. Rheological and thermal properties were measured using a rheometer and DSC, respectively. Sweet potato starch was hydrolyzed to syrup with a mean fructose content of 7.6 ± 0.4%. The SPSS had significantly higher (P < 0.05) mineral content when compared to commercial ginger and pancake syrups. During 70 days of storage, the SPSS acted as a non-Newtonian, shear-thinning liquid in which the viscosity decreased as shear stress increased. Water loss temperature of the SPSS continually decreased during storage, while pancake and ginger syrups' peak water loss temperature decreased initially and then increased. Further and more detailed studies should be designed to further enhance the fructose content of the syrup and observe its stability beyond 70 days. The SPSS has the potential to be used in human food systems in space and on Earth.

Effects of Extraction and Evaporation Methods on Physico-Chemical, Functional, and Nutritional Properties of Syrups from Barhi Dates (Phoenix dactylifera L.)

“…In particular, cellulose is known to interact well with water through hydrogen bonding [ 42 ]. The greater presence of such network might lead to the shear thinning effect due to the deformation of the network induced by the applied shear force [ 43 ]. Another plausible explanation was that the brown pigment polymers from the browning reaction might increase the viscosity and shear thinning behavior of the syrups.…”

Physicochemical and rheological properties of potato starch syrup supplemented with superfine Hypsizigus marmoreus mushroom powder

“…Rheological behaviors affect consumers' willingness to choose and continuously use syrup products (Dominque et al, 2013). Fig.…”

“…In contrast, the apparent viscosity of syrup samples decreased with increasing shear rate, indicating that all syrup samples were non-Newtonian fluids with shear-thinning behavior. Shear-thinning fluids, also known as pseudo-plastics, show lower viscosity when shaken or stirred because of their disrupted network structure(Dominque et al, 2013). The CRS sample had the lowest viscosity of all the samples at the same shear rate.…”

Pemanfaatan Ubi Jalar (Ipomoea Babatas, L.) Menjadi Sirup Glukosa Dengan Hidrolisis Asam

“…Ubi jalar mengandung vitamin, mineral, serat makanan, senyawa bioaktif dan memiliki indeks glikemik rendah [3]. Ubi jalar mengandung pati sekitar 16-24% dan telah banyak digunakan untuk produksi glukosa dan sirup tinggi fruktosa [4].…”