Effect of Heat Moisture Treatment Conditions on Swelling Power and Water Soluble Index of Different Cultivars of Sweet Potato (Ipomea batatas (L). Lam) Starch. (12th August 2013)

• Record Type: Journal Article
• Authors: Senanayake, Suraji; Gunaratne, Anil; Ranaweera, KKDS; Bamunuarachchi, Arthur
• Other Names: Alvarez J. B. Academic Editor.; Ramsey C. Academic Editor.
• Is Part Of: ISRN agronomy. Volume 2013(2013)
• Publication Date: 2013-08-12
• Subjects: Agronomy -- Periodicals; Agronomy; Agricultural Technology; Periodicals; Electronic journals; 630
• DOI: 10.1155/2013/502457
• Languages: English
• ISSNs: 2090-7656

Abstract

Abstract : A study was done to analyse the change in swelling power (SP) and the water soluble index (WSI) of native starches obtained from five different cultivars of sweet potatoes (swp 1 (Wariyapola red), swp 3 (Wariyapola white), swp 4 (Pallepola variety), swp 5 (Malaysian variety), and swp 7 (CARI 273)) commonly consumed in Sri Lanka. Extracted starch from fresh roots, two to three days after harvesting has been modified using 20%, 25%, and 30% moisture levels and heated at 85°C and 120°C for 6 hours and determined the SP and WSI. Results were subjected to general linear model, and analysis of variance (ANOVA) was carried out by using MINITAB version 14. Overall results showed a significantly high level (P < 0.05 ) of SP and WSI in all the cultivars of moisture—temperature treated starches than their native starch. Correlation analysis showed an effect on SP with the variation in the cultivar, temperature, and moisture; temperature combination and moisture alone had no significant effect. Significantly high levels of swelling power (P > 0.05 ) were observed in 20%—85°C, and 30%—120°C and the highest amount of swelling in the modified starch than its native form was observed in swp 7 cultivar. Results revealed a nonlinear relationship in the WSI with the cultivar type, moisture level, and the lower moisture—temperature combinations but higher temperature—moisture combinations had a significant effect. SP and WSI had a slight positive linear relationship according to analysis. Based on the results, a significantly high level of swelling and water solubility of native starches of different cultivars of sweet potatoes can be achieved by changing the moisture content to 30% and heating at 120°C for 6 hours.