Characterisation of sweetpotato from Papua New Guinea and Australia: Physicochemical, pasting and gelatinisation properties

Waramboi, Joel G., Dennien, Sandra, Gidley, Michael J. and Sopade, Peter A. (2011) Characterisation of sweetpotato from Papua New Guinea and Australia: Physicochemical, pasting and gelatinisation properties. Food Chemistry, 126 4: 1759-1770. doi:10.1016/j.foodchem.2010.12.077


Author Waramboi, Joel G.
Dennien, Sandra
Gidley, Michael J.
Sopade, Peter A.
Title Characterisation of sweetpotato from Papua New Guinea and Australia: Physicochemical, pasting and gelatinisation properties
Journal name Food Chemistry   Check publisher's open access policy
ISSN 0308-8146
1873-7072
Publication date 2011-06
Sub-type Article (original research)
DOI 10.1016/j.foodchem.2010.12.077
Volume 126
Issue 4
Start page 1759
End page 1770
Total pages 12
Place of publication Amsterdam, The Netherlands
Publisher Elsevier
Collection year 2012
Language eng
Formatted abstract
The physicochemical and functional properties of flours from 25 Papua New Guinean and Australian sweetpotato cultivars were evaluated. The cultivars (white-, orange-, cream-, and purple-fleshed, and with dry matter, from 15 to 28 g/100 g), were obovate, oblong, elliptic, curved, irregular in shape, and essentially thin-cortexed (1-2 mm). Flour yield was less than 90 g/100 g solids, while starch, protein, amylose, water absorption and solubility indices, as well as total sugars, varied significantly (p < 0.05). Potassium, sodium, calcium, and phosphorus were the major minerals measured, and there were differences in the pasting properties, which showed four classes of shear-thinning and shear-thickening behaviours. Differential scanning calorimetry showed single-stage gelatinisation behaviour, with cultivar-dependent temperatures (61-84 °C) and enthalpies (12-27 J/g dry starch). Oval-, round- and angular-shaped granules were observed with a scanning electron microscope, while X-ray diffraction revealed an A-type diffraction pattern in the cultivars, with about 30% crystallinity. This study shows a wide range of sweetpotato properties, reported for the first time.
Keyword Physicochemical properties
Pasting
Gelatinisation
Crystallinity
Granule morphology
Minerals
Starch
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ
Additional Notes Received 8 September 2010. Revised 9 November 2010. Accepted 15 December 2010. Available online 21 December 2010.

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2012 Collection
Centre for Nutrition and Food Sciences Publications
 
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