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Study of Texture Profile Analysis in Selecting Different Sweet Potato Starch

S. M. Mahfuzur Rahman
Principal Scientific Officer
FMPHT Division, BRRI, Gazipur

Sudip K. Rakshit
Professor
Asian Institute of Technology, Thailand

Wolfgang Bergthaller
Director & Professor
Institute of Potato and Starch Technology. Germany

Abstract/ Executive Summary:

Sweet potato is a low priced and abundant commodity. which has a tremendous potential as an industrial raw material specially as starch. There is little purpose in increasing the yield potential of crops that are unsuitable for processors or of limited acceptability to consumers. Far more work must be carried out on those characteristics which will result in products which are more convenient to distribute, easier to process, and have the physical, chemical, rheological and organoleptic properties required by the target markets. The double bite texture profile measurements gave values of a number of other sensory properties using gell cutting and gel holding devices. The gumminess property of many sweet potato starch gels was much higher (100-157 g) than that of sago (60.4 g). The German potato starch gel needs the highest energy (160.6 g) for chewing. It was suggested that attempting to overlap of the radar diagrams by comparing all the properties obtained in such tests could develop samples of desired properties. The results obtained in this study could serve as a good source of data for the application of sweet potato starch in a number of industries with the target of desirable characteristics required, say in a food gel or as an adhesive.

Keywords: Sweet potato, Texture profile, Starch

Location: Phichit Horticultural Research Center, Phichit, Thailand

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Sweet potato

Objectives:

To developing countries where it is grown in large quantities as a substrate for starch that is often imported at a high cost.

Methodology:

Twenty varieties of sweet potatoes were obtained from the Phichit Horticultural Research Center, Phichit, Thailand for this study and starch was extracted by the blender machine at the Bioprocess Technology laboratory, AIT, Thailand. One from American and the other from African varieties of sweet potato was obtained from the super market in Germany and starch was extracted from the medium scale starch plant in BAGKF, Germany. Potato commercial starch was bought from Emsland-Starke, Emlichheim, Germany. Cassava starch was obtained from Tapioca Development Corp., Ltd, Bangkok, Thailand. Commercial sago starch was obtained from Thailand were used for the study. The gel was prepared by running a RVA test. After the cooling cycle the canister was sealed kept in the refrigerator at 5°C over night. After taking out it of the refrigerator the following day, the gel was thawed for 3- 4 hours. After that gel was taken out from the canister. Both sides of the gel samples were cut using a gel cutter and made into uniform heights of 15 mm height and a diameter of 37 mm. In the present study the force required for compression to different levels was initially done. Later compression to a level of 20% was fixed for subsequent experiments. The option of return to start pre-test speed, test speed and post test speed was set at 1.0 mm/s and the trigger type was 0.049 N. Initially gel was tested to different level of compression viz. 15, 20 and 50% from the sized 15 mm thick gel. Hardness was as high as 11 times (14.05 N) for 50% compression (1.27 N) as compared to 20% compression when it was 1.27 N. However, on 50 % compression gel was destroyed (broken). The modulus of elasticity would not be in the linear region as measured in Young's modulus. So 20% compression that gave good values of texture characteristics was chosen for all comparisons.

Source of Information: Journal of Agricultural Engineering The Institution of Engineers, Bangladesh, Vol. 33/ AE, December, 2007

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The designed gel cutter and a gel holder helped to obtain reproducible results in the TPA with a given gel. The gel could now be cut uniformly and held down during the return phase of the pi unger of TPA allowing measurements of adhesiveness. The double bite texture profile measurements gave values of a number of sensory properties. The gumminess property of many sweet potato starch gels was much higher (100-157 g) than that of sago (60.4 g). The German potato starch gel needs the highest energy (160.6 g) for chewing. It was suggested that attempting to overlap of the radar diagrams by comparing all the properties obtained in such tests could develop samples of desired properties.

Knowledge Management: Journal