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Physicochemical properties of the starchy flour extracted from sweet potato tubers through lactic acid fermentation

Joythi, A.N., Wilson, B., Moorthy, S.N., George, M.
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1558-1563
sweet potatoes, amylose, lactic acid bacteria, viscosity, carbohydrate content, swelling (materials), extraction, sweet potato flour, solubility, lactic fermentation, gelatinization, pasting properties
The efficiency of starch extraction from sweet potato tubers was improved by lactic acid fermentation using a mixed culture inoculum. Study of the properties of the starchy flour showed that there was a significant reduction in the starch content and consequently the soluble and apparent amylose contents of fermented samples from all six varieties used. A fall in peak viscosity and viscosity breakdown was observed for fermented samples, while the pasting temperature was enhanced significantly. The fermented flour showed greater solubility and reduced swelling. Differential scanning calorimetry studies indicated a delay in gelatinisation and a fall in enthalpy of gelatinisation of the starch on fermentation. Unlike cassava, all the properties of the starch from sweet potato tubers, ie viscosity, swelling, solubility, gelatinisation temperature, amylose content and starch content, were affected by fermentation, and variation was also observed among cultivars.