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KMID : 1007519960050040295
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Food Science and Biotechnology
1996 Volume.5 No. 4 p.295 ~ p.299
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Pasting Behavior of Starch from Steeped Sweet Potato
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Lee, Shin Kyung
Kim, Wan Soo/Shin, Mal Shick
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Abstract
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Effects of steeping sweet potato in distilled water at 40℃ for 2, 4, 7 and 10 days prior to starch isolation and of additives (0.5% of sucrose, vinegar and mixture of sucrose/vinegar) on the physicochemical properties of starch and on viscosity of starch paste (4% w/w) with time were investigated. Steeping increased lipid content and WBC (water binding capacity), and decreased amylose content and swelling power. With zero storage-time, steeping gave no significantly different viscosity, while over storage, a drastic increase for unsteeped, and a gradual increase in viscosity for steeped starch were obtained, indicating incremental stability of starch viscosities by steeping. Regardless of steeping, viscosity of all starch pastes to which sucrose and/or vinegar were added decreased, with larger decreased in pre-gelatinization addition than post-gelatinization addition.
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