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Optimization of starch isolation process for sweet potato and characterization of the prepared starch

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Abstract

The study was conducted to standardize the parameters of centrifugation method of starch isolation for sweet potato to yield better quality starch. The effects of solid-to-solvent ratio in slurry-making, numbers of blending, slurry filtration and starch washings were studied for obtaining maximum yield and purity of starch with desired color and amylose content. The goal of the study was to develop a suitable process for small scale/on-farm processing of sweet potato for preparation of starch. A widely grown pink-skinned cream fleshed cultivar (Kanjangad) was used for the experiments. The studied parameters were slurry making solid-to-solvent ratio (1:2, 1:3 and 1:4), number of blendings (1 and 2 times), number of slurry filtration water washings (2, 3 and 4 times) and starch washings (2, 3 and 4 times). The study showed that the starch yield, purity, color and amylose were influenced by altering the starch isolation procedures. The solid-to-solvent ratio of 1:2 in the starch isolation process yielded the best results. Also, the increase in number of blendings degraded the purity, amylose and color of starch. The optimal process was slurry making at 1:2 solid-to-solvent ratio and once blending, slurry filtration washing for 2 times and starch washing for 2 times. Accordingly, the starch yield, purity, amylose, and L, a and b values were 13.967 ± 1.135%, 80.640 ± 1.139%, 29.220 ± 0.759%, and 57.88 ± 2.982, 0.386 ± 0.204, and 2.68 ± 0.127, respectively. The prepared starch was characterized for chemical composition, water activity, paste clarity, swelling power, water solubility index, pasting property and granule size and morphology. The study suggested that the prepared starch was suitable for food uses.

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Abbreviations

%:

Percentage

°C:

Degree celsius

µm:

Micrometer

1 B:

Once blending

2 B:

Twice blending

AOAC:

Association of Official Analytical Chemists

cm:

Centimeter

cP:

Centipoise

CTCRI:

Central Tuber Crops Research Institute

cv.:

Cultivar

EDX:

Energy dispersive X-ray

FTIR:

Fourier infrared spectroscopy

g:

Gram

h:

Hour

ICAR:

Indian Council of Agricultural Research

keV:

Kilo electron volt

kV:

Kilovolt

min:

Minute

ml:

Milliliter

N:

Normal

nm:

Nanometer

no.:

Number

rpm:

Revolutions per minute

s:

Second

SAS:

Statistical analysis system

SEM:

Scanning electron microscopy

USA:

United States of America

v:

Volume

w:

Weight

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Acknowledgements

The authors acknowledge regional centre, ICAR-CTCRI, Bhubaneswar, for their supports with raw material. Also, the authors are thankful to Central Instrumentation Facility, OUAT, Bhubaneswar, for their guidance and assistance in laboratory analyses.

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Authors and Affiliations

  1. Department of Agricultural Processing & Food Engineering, College of Agricultural Engineering and Technology, OUAT, Bhubaneswar, 751 003, India

    P. Vithu, Sanjaya K. Dash, Kalpana Rayaguru & Manoj K. Panda

  2. ICAR-Central Tuber Crops Research Institute, Regional Centre, Bhubaneswar, 751 019, India

    M. Nedunchezhiyan

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  1. P. Vithu
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Contributions

VP planned and conducted the experiments. SKD guided the first author for planning the experiments and corrected the manuscript. KR helped in conducting the statistical analyses. MKP guided and assisted in granule characterization. MN helped in interpreting the technical data.

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Correspondence to P. Vithu.

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Vithu, P., Dash, S.K., Rayaguru, K. et al. Optimization of starch isolation process for sweet potato and characterization of the prepared starch. Food Measure 14, 1520–1532 (2020). https://doi.org/10.1007/s11694-020-00401-8

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