Physical properties of acetylated and enzyme-modified potato and sweet potato flours.

Yadav, A. R. and Guha, M. and Reddy, S. Y. and Tharanathan, R. N. and Ramteke, R. S. (2007) Physical properties of acetylated and enzyme-modified potato and sweet potato flours. Journal of Food Science, 72 (5). E249-E253 ; 24 ref..

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Abstract

Textural profile, pasting behaviour, gelatinization characteristics, sedimentation vol. and gel consistency of acetylated (Ac) and glucoamylase (glucan 1,4-alpha-glucosidase) modified (EM) potato and sweet potato flours were investigated to determine their suitability in products such as baked goods, soup and pudding. Dough hardness of Ac and EM samples was significantly higher than native samples (P <0.01). Dough cohesiveness of modified potato did not change, while it decreased in modified sweet potato. In general, texture values of modified samples decreased with an increase in moisture content. Using a Rapid Visco Analyser it was shown that pasting viscosities of Ac flours were due to the restricted swelling of starch granules while EM flours exhibited high viscosities. Acetylated samples showed reduced gelatinization temp. (GT) and enthalpy (DELTAH) compared to native samples, whereas enzyme-treated samples showed no significant changes in GT, indicating comparable crystallinity values with those of native samples. Modified flour samples had lower sediment vol. and gel consistency, and the gel consistency of EM flour was correlated with its cold paste viscosity.

Item Type:	Article
Uncontrolled Keywords:	AMYLASES-; ENZYMES-; FLOURS-; FUNCTIONAL-PROPERTIES; GELATION-; GELS-; SWEET-POTATOES; TEXTURE-; VISCOSITY-; GELATINIZATION-; GLUCAN-1,4-alpha-GLUCOSIDASES; MODIFICATION-; PASTING-PROPERTIES
Subjects:	600 Technology > 08 Food technology > 23 Vegetables > 02 Potato 600 Technology > 08 Food technology > 14 Physical properties
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Aug 2008 06:05
Last Modified:	09 Aug 2008 06:05
URI:	http://ir.cftri.res.in/id/eprint/6420

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