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

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dc.contributor.authordos Santos, Thaís Paes Rodrigues [UNESP]
dc.contributor.authorFranco, Célia Maria Landi [UNESP]
dc.contributor.authordo Carmo, Ezequiel Lopes
dc.contributor.authorJane, Jay-lin
dc.contributor.authorLeonel, Magali [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionScience and Technology of Tocantis
dc.contributor.institutionIowa State University (ISU)
dc.date.accessioned2019-10-06T16:05:33Z
dc.date.available2019-10-06T16:05:33Z
dc.date.issued2019-01-15
dc.description.abstractThis 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.en
dc.description.affiliationCollege of Agronomic Science (FCA) São Paulo State University (UNESP)
dc.description.affiliationCenter for Tropical Roots and Starches (CERAT) São Paulo State University (UNESP)
dc.description.affiliationDepartment of Food Engineering and Technology Institute of Biosciences Language and Physical Sciences São Paulo State University (UNESP)
dc.description.affiliationFederal Institute of Education Science and Technology of Tocantis
dc.description.affiliationDepartment of Food Science and Human Nutrition Food Sciences Building Iowa State University (ISU)
dc.description.affiliationUnespCollege of Agronomic Science (FCA) São Paulo State University (UNESP)
dc.description.affiliationUnespCenter for Tropical Roots and Starches (CERAT) São Paulo State University (UNESP)
dc.description.affiliationUnespDepartment of Food Engineering and Technology Institute of Biosciences Language and Physical Sciences São Paulo State University (UNESP)
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.format.extent376-383
dc.identifierhttp://dx.doi.org/10.1007/s13197-018-3498-y
dc.identifier.citationJournal of Food Science and Technology, v. 56, n. 1, p. 376-383, 2019.
dc.identifier.doi10.1007/s13197-018-3498-y
dc.identifier.issn0975-8402
dc.identifier.issn0022-1155
dc.identifier.lattes3739930848549194
dc.identifier.scopus2-s2.0-85056631725
dc.identifier.urihttp://hdl.handle.net/11449/188361
dc.language.isoeng
dc.relation.ispartofJournal of Food Science and Technology
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectCrystallinity
dc.subjectGelatinization
dc.subjectMolecular weight
dc.subjectSweet potato
dc.subjectViscosity
dc.titleEffect of spray-drying and extrusion on physicochemical characteristics of sweet potato starchen
dc.typeArtigo
unesp.author.lattes3739930848549194
unesp.author.lattes3990259902528302[2]
unesp.author.orcid0000-0002-4941-1463[2]

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Botucatu - CERAT - Centro de Raízes e Amidos Tropicais