Effect of isolation methods on physicochemical and functional properties of sweet potato (Ipomoea batatas L.) starch

Abstract

The present investigation aimed to study the isolation of sweet potato starch by different methods were carried out using viz., sodium chloride (0.5%) and sodium metabisulfite (0.01%). Yield and recovery of starch isolated by sodium chloride (NaCl) was highest 26.80 and 59.86 percent respectively. The highest whiteness value was observed in case of treatment T1 (i.e. 92.63). Further the isolated sweet potato starch were investigated for various physiochemical and functional properties includes water absorption capacity, solubility, swelling power and paste clarity. Results showed water absorption capacity (WAC) of sweet potato starches was ranged from 0.65 to 0.74 g/g and there was not significant variations observed in solubility, swelling power and paste clarity of isolated starch. Results concluded that the sweet potato starch can be isolated with good functional properties with potential to exploration in different food products.