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Journal of Food Science and Technology

, Volume 56, Issue 1, pp 376–383 | Cite as

Effect of spray-drying and extrusion on physicochemical characteristics of sweet potato starch

  • Thaís Paes Rodrigues dos SantosEmail author
  • Célia Maria Landi Franco
  • Ezequiel Lopes do Carmo
  • Jay-lin Jane
  • Magali Leonel
Original Article
  • 240 Downloads

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.

Keywords

Sweet potato Gelatinization Viscosity Molecular weight Crystallinity 

Notes

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.

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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Thaís Paes Rodrigues dos Santos
    • 1
    • 2
    Email author
  • Célia Maria Landi Franco
    • 3
  • Ezequiel Lopes do Carmo
    • 4
  • Jay-lin Jane
    • 5
  • Magali Leonel
    • 2
  1. 1.College of Agronomic Science (FCA)São Paulo State University (UNESP)BotucatuBrazil
  2. 2.Center for Tropical Roots and Starches (CERAT)São Paulo State University (UNESP)BotucatuBrazil
  3. 3.Department of Food Engineering and Technology, Institute of Biosciences, Language, and Physical SciencesSão Paulo State University (UNESP)São José do Rio PretoBrazil
  4. 4.Federal Institute of Education, Science and Technology of TocantisDivinópolisBrazil
  5. 5.Department of Food Science and Human Nutrition, Food Sciences BuildingIowa State University (ISU)AmesUSA

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