Genetic variation in the physical properties of sweet potato starch

Lilia S. Collado, R. C. Mabesa, Harold Corke*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

78 Scopus citations

Abstract

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 cold paste viscosity. At 7%, the pasting profile was generally type C, characterized by the absence of a distinct peak with none to very slight breakdown and high cold paste viscosity. However, differentiation among genotypes was better achieved from RVA pasting profiles at 11% starch concentration. Peak viscosity (PV) and hot paste viscosity (HPV) at 11% starch paste concentration had significant negative correlation with amylose content. PV, HPV, and setback ratio were significantly correlated to adhesiveness of the starch gel. Sweet potato starch generally had high swelling volume but low solubilities at 92.5 °C.

Original languageEnglish
Pages (from-to)4195-4201
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume47
Issue number10
DOIs
StatePublished - Oct 1999
Externally publishedYes

Keywords

  • Amylose
  • Gel texture
  • Peak viscosity
  • Rapid Visco-Analyzer
  • Starch
  • Sweet potato
  • Viscoamylography

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