Utilization of fresh cassava and sweet potato pulps in baking

Wanjekeche, Elizabeth; Keya, EL

doi:10.1080/03670244.1995.9991432

Cited by 6 publications

(2 citation statements)

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“…Starch manufacture is the main industrial use of sweet potatoes, and it has been broadly used in starch noodles, bakery foods, snack foods (Palomar and others 1981;Wanjekeche and Keya 1995), confectionery products (Suzuki 1978), in the textile industry (Radley 1976), and by the alcohol production and brewing industries (Palomar and others 1981; Wanjekeche and Keya 1995). The use of sweet potato starch is primarily determined by its physicochemical properties.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties of Starches Obtained from Three Varieties of Chinese Sweet Potatoes

Chen

Schols

Voragen

2003

Journal of Food Science

120

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Starches isolated from 3 typical types of Chinese sweet potato varieties (XuShu18, SuShu2, and SuShu8) were characterized and compared with starches isolated from potato and mung bean. The 3 sweet potato starches differed in granule size; particle size distribution; protein, lipid, and phosphorus contents; pasting behaviors; swelling patterns; and syneresis. The retrogradation tendencies, measured both by setback ratio and by syneresis, differed for the 3 starches, although the amylose contents were quite similar (19.3 to 20.0%). Physicochemical properties of all 3 types of starches are evidently different from each other and from those of potato and mung bean starches.

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Section: Introductionmentioning

confidence: 99%

Physicochemical Properties of Starches Obtained from Three Varieties of Chinese Sweet Potatoes

Chen

Schols

Voragen

2003

Journal of Food Science

120

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“…In the pudding mix, the starch provides thickening power, a creamy short texture, and convenience if it is an instant system. In other applications, modified starch can provide a wide range of functions, from binding to disintegrating; imbibing or inhibiting moisture; producing a short, stringy, or cuttable texture; creating a smooth or pulpy texture; developing a soft or crisp coating; or stabilizing an emulsion [56][57][58]. The commonly used modified starches are shown in Source: Swinkels [5].…”

Section: Introductionmentioning

confidence: 99%

Studies on Influence of Chemical Modification, Plasticizer and Starch Concentration on Some Characteristics of Biodegradable Film

Riar

2016

MSF

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Starch was isolated from sweet potato and the process was standardized. It was found that the treatment ‘T8’ containing (0.25% potassium meta-bisulphite (KMS) and 0.12% citric acid) had shown excellent and promising result so far as residual protein, yield, past clarity and colour of the isolated starch was concerned. Chemical modification of isolate sweet potato starch at 3% and 5% (w/v) levels was carried out by acetylation using vinyl acetate concentration (4 to 10 %) and dual-modification using propylene oxide at a specific level of 7% and adipic acid anhydride (0.05 to 0.12%). Biodegradable films were prepared from the isolated native and modified starches. Glycerol at levels such as (0.25g/g, 0.35g/g, and 0.45g/g) was used as a plasticizer in the film preparation. Thickness of bio-films increased with increase in glycerol and starch concentrations whereas solubility decreased with increase in starch concentration and modification levels. Water and acid solubility of films prepared from native starch were highest which decreased in the acetylated starch films and further decreased in cross-linked starch films. With increase in starch and glycerol concentration tensile and puncture strengths of bio-films increased. Dual-modified starch films had shown higher mechanical strength than acetylated starches. The biodegradability was higher for native bio-films followed by acetylated starch and least for dual-modified films.

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