Abstract
This study aimed to understand the physicochemical characteristics of sweet potato starch following spray-drying and extrusion processes for desirable applications. Spray-dried starch showed formation of agglomerates and decreased in average granular size from 16.5 μm of the native starch granules to 14.1 μm. Spray-drying reduced the percentage crystallinity from 25.3 to 22.6% and showed a slight decrease in the molecular weight of amylopectin from 3.1 to 2.6 × 108 g mol−1. In addition, changes in the pasting and gelatinization properties, higher final viscosity (454.4 RVU), and less enthalpy change (8.73 J g−1) were reported after spray-drying. Thus, spray-drying resulted in partially gelatinized starch, which can be selected for making more viscous products. Extruded sweet potato starch displayed an amorphous structure, showed total loss of crystallinity, and significant reduction in molecular weight of amylopectin to 0.41 × 108 g mol−1, reflecting complete gelatinization of starch granules during extrusion. Extruded starch showed significant changes in pasting properties, including a display cold viscosity (9.4 RVU). Therefore, extruded starch was suitable for products that require quick solubility and a low final viscosity. Thus, the spray-drying and extrusion processes produce sweet potato starches with particular characteristics that can be used for different and potential applications in industries.
Similar content being viewed by others
References
Abegunde OK, Mu T, Chen J, Deng F (2013) Physicochemical characterization of sweet potato starches popularly used in Chinese starch industry. Food Hydrocoll 33:169–177
Barichello V, Yada RY, Coffin RH (1991) Starch properties of various potato (Solanum tuberosum L) Cultivars susceptible and resistant to low-temperature sweetening. J Sci Food Agric 56:385–397
Charles AL, Chang YH, Ko WC, Sriroth K, Huang TC (2005) Influence of amylopectin structure and amylose content on the gelling properties of five cultivars of cassava starches. J Agric Food Chem 53:2717–2725
Di Paola R, Asis R, Aldao MAJ (2003) Evaluation of the degree of starch gelatinization by a new enzymatic method. Starch/Stärke 55:403–409
dos Santos TPR, Franco CML, Demiate IM, Li X, Garcia EL, Jane J, Leonel M (2018) Spray-drying and extrusion processes: effects on morphology and physicochemical characteristics of starches isolated from Peruvian carrot and cassava. Int J Biol Macromol. 118:1346–1353
Food and Agriculture Organization of the United Nations, FAOSTAT Database: Production-Crops. http://faostat3.fao.org/home/E. Accessed 16 Feb 2017
Fu Z, Wang L, Li D, Adhikari B (2012) Effects of partial gelatinization on structure and thermal properties of corn starch after spray drying. Carbohydr Polym 88:1319–1325
Gomes AMM, Da Silva CEM, Ricardo NMPS (2005) Effects of annealing on the physico- chemical properties of fermented cassava starch (polvilho azedo). Carbohydr Polym 60:1–6
Hoover R (2001) Composition, molecular structure, and physicochemical properties of tuber and root starches: a review. Carbohydr Polym 45:253–267
Huang T, Zhou D, Jin Z, Xu X, Chen H (2015) Effect of debranching and heat-moisture treatments on structural characteristics and digestibility of sweet potato starch. Food Chem 187:218–224
Izidoro DR, Sierakowski MR, Haminiuk CWI, de Souza CF, Scheer AP (2011) Physical and chemical properties of ultrasonically, spray-dried green banana (Musa cavendish) starch. J Food Eng 104:639–648
Kasemsuwan T, Jane J, Schnable P, Stinard P, Robertson D (1995) Characterization of the dominant mutant amylose-extender (Ae1-5180) maize starch. Cereal Chem 75:457–464
Liu WC, Halley PJ, Gilbert RG (2010) Mechanism of degradation of starch, a highly branched polymer, during extrusion. Macromolecules 43:2855–2864
Majzoobi M, Radi M, Farahnaky A, Jamalian J, Tongdang T, Mesbahi G (2011) Physicochemical properties of pre-gelatinized wheat starch produced by a twin drum drier. J Agric Sci Technol 13:193–202
Mesquita CB, Leonel M, Franco CML, Leonel S, Garcia EL, Santos TPR (2016) Characterization of banana starches obtained from cultivars grown in Brazil. Int J Biol Macromol 89:632–639
Millard MM, Dintzis FR, Willet JL, Klavons JA (1997) Light-scattering molecular weights, intrinsic viscosities of processed waxy maize starches in 90% DMSO and H2O. Cereal Chem 74:687–691
Mościcki L, Mitrus M, Wójtowicz A, Oniszczuk T, Rejack A, Janssen L (2012) Application of extrusion-cooking for processing of thermoplastic starch (TPS). Food Res Int 47:291–299
Nara S, Komiya T (1983) Studies on the relationship between water-saturated state and crystallinity by the diffraction method for moistened potato starch. Starch/Stärke 35:407–410
Peroni FHG, Rocha TS, Franco CML (2006) Some structural and physicochemical characteristics of tuber and root starches. Food Sci Technol Int 12:505–513
Rocha TS, Cunha VAG, Jane J, Franco CML (2011) Structural characterization of Peruvian Carrot (Arracacia xanthorrhiza) starch and the effect of annealing on its semicrystalline structure. J Agric Food Chem 59:4208–4216
Schoch JT (1964) Swelling power and solubility of granular starches. In: Whistler LR, Smith JR, Be Miller NJ (eds) Methods in carbohydrate chemistry. Academic Press, London, pp 106–113
Singh N, Kaur A, Shevkani K, Ezekiel R, Kaur P, Isono N, Noda T (2018) Structural, morphological, thermal, and pasting properties of starches from diverse Indian potato cultivars. Starch/Stärke 70:1700130
Su B, Xie F, Li M, Corrigan AP, Yu L, Li X, Chen L (2009) Extrusion processing of starch film. Int J Food Eng 5:1–12
Tester RF, Morrison WR (1990) Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids. Cereal Chem 67:551–557
Tonon RV, Grosso CRF, Hubinger MD (2011) Influence of emulsion composition and inlet air temperature on the microencapsulation of flaxseed oil by spray drying. Food Res Int 44:282–289
Yan H, Zhengbiao GU (2010) Morphology of modified starches prepared by different methods. Food Res Int 43:767–772
Yoo S, Jane J (2002) Molecular weights and gyration radii of amylopectins determined by high-performance size-exclusion chromatography equipped with multi-angle laser-light scattering and refractive index detectors. Carbohydr Polym 49:307–314
Yoo S, Pereira C, Shen J, Ye L, Suh D, Jane J (2009) Molecular structure of selected tuber and root starches and effect of amylopectin structure on their physical properties. J Agric Food Chem 57:1556–1564
Zeng F, Zhu S, Chen F, Gao Q, Yu S (2016) Effect of different drying methods on the structure and digestibility of short chain amylose crystals. Food Hydrocoll 52:721–731
Zhang Z, Zhao S, Xiong S (2010) Morphology and physicochemical properties of mechanically activated rice starch. Carbohydr Polym 79:341–348
Zhu F, Wang S (2014) Physicochemical properties, molecular structure, and uses of sweetpotato starch. Trends Food Sci Technol 36:68–78
Zhu F, Corke H, Bertoft E (2011) Amylopectin internal molecular structure in relation to physical properties of sweetpotato starch. Carbohydr Polym 84:907–918
Acknowledgements
Authors acknowledgment the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), Brazil, (Process: BEX 9551/14-0) for funding this research and Iowa State University, for the use of laboratories of the Department of Food Science and Human Nutrition, Food Sciences Building.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
dos Santos, T.P.R., Franco, C.M.L., do Carmo, E.L. et al. Effect of spray-drying and extrusion on physicochemical characteristics of sweet potato starch. J Food Sci Technol 56, 376–383 (2019). https://doi.org/10.1007/s13197-018-3498-y
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-018-3498-y