Physical and Functional Properties of Purple Sweet Potato Starch as Affected by Isolation Methods

Elisa Julianti, Elisa Julianti, Zulkifli Lubis, Ridwansyah, Ridwansyah, Era Yusraini, Era Yusraini

2020

Abstract

Purple sweet potato (PSP) is a guber plant which is a potential source of starch. The starch extraction using different methods of isolation will produce starches with different physical and functional properties. In this study, the extraction and isolation process of starches were carried out using water, sodium metabisulfite 2000 ppm, and citric acid 2000 ppm. The resulting starch was analyzed for its physical characteristics including granule shape and size, as well as its functional characteristics including swelling power, water absorption index, and oil absorption index, the viscosity of starch paste, and gelatinization temperature. The results concluded that the starch produced from citric acid isolation had a smaller size of granule, and a higher water and oil absorption index, swelling power, paste viscosity, and gelatinization temperature. Purple sweet potato is a tuber plant which is a potential source of starch.

Paper Citation

in Harvard Style

Julianti E., Lubis Z., Ridwansyah. and Yusraini E. (2020). Physical and Functional Properties of Purple Sweet Potato Starch as Affected by Isolation Methods. In Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC, ISBN 978-989-758-540-1, pages 166-170. DOI: 10.5220/0010565400003108

in Bibtex Style

@conference{6th fiac20,
author={Elisa Julianti and Zulkifli Lubis and Ridwansyah and Era Yusraini},
title={Physical and Functional Properties of Purple Sweet Potato Starch as Affected by Isolation Methods},
booktitle={Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC,},
year={2020},
pages={166-170},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0010565400003108},
isbn={978-989-758-540-1},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC,
TI - Physical and Functional Properties of Purple Sweet Potato Starch as Affected by Isolation Methods
SN - 978-989-758-540-1
AU - Julianti E.
AU - Lubis Z.
AU - Ridwansyah.
AU - Yusraini E.
PY - 2020
SP - 166
EP - 170
DO - 10.5220/0010565400003108