A comparative study of properties of starches from Irish potato (Solanum tuberosum) and sweet potato (Ipomea batatas) grown in Nigeria

Nwokocha, Louis M, Aviara, Ndusbisi A, Senan, Chandra and Williams, Peter A (2014) A comparative study of properties of starches from Irish potato (Solanum tuberosum) and sweet potato (Ipomea batatas) grown in Nigeria. Starch, 66 (7-8). pp. 714-723. ISSN 0038-9056

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Abstract

Starch isolated from Irish and sweet potatoes grown in Nigeria were characterized. The starch granules of Irish potato were larger (13.39–47.00 µm) and showed a wider range of size distribution than sweet potato (2.00–25.86 µm). There was significant difference (p < 0.05) in the moisture, nitrogen, fat, phosphorus, and amylose contents of the starches. Irish potato starch had a lower gelatinization peak temperature (64.2°C) than sweet potato starch (74.9°C) and exhibited higher swelling power and amylose leaching, lower pasting temperature, higher peak and lower setback viscosities. The shear stress–shear rate profiles indicated the starch pastes were non-Newtonian and could best be fitted to the Herschel–Bulkley model. Sweet potato starch paste exhibited a higher storage modulus than Irish potato starch paste. Irish potato starch paste showed significantly (p < 0.05) higher paste clarity and lower retrogradation than sweet potato. The starch properties dictate their food applications.

Item Type:	Article
Additional Information:	The full text of this article is not available in this Repository
Keywords:	Irish potato, Physicochemical properties, Starch
Divisions:	Applied Science, Computing and Engineering
Depositing User:	Mr Stewart Milne
Date Deposited:	23 Feb 2015 15:40
Last Modified:	26 Apr 2018 13:39
URI:	https://glyndwr.repository.guildhe.ac.uk/id/eprint/8264

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