Effect of heat–moisture treatment on digestibility of different cultivars of sweet potato (Ipomea batatas (L.) Lam) starch
Version of Record online: 20 APR 2014
© 2014 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.
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Food Science & Nutrition
Volume 2, Issue 4, pages 398–402, July 2014
How to Cite
Food Science & Nutrition 2014; 2(4): 398–402
- Issue online: 11 JUL 2014
- Version of Record online: 20 APR 2014
- Manuscript Accepted: 18 MAR 2014
- Manuscript Revised: 28 FEB 2014
- Manuscript Received: 22 DEC 2013
- University of Sri Jayawardenepura
- heat–moisture treatment;
- sweet potato starch
Different heat–moisture levels were applied to native starches from different cultivars of sweet potatoes available in Sri Lanka (Wariyapola red, Wariyapola white, Pallepola variety, Malaysian variety and CARI 273) to study the digestibility level. Samples were treated with 20, 25, and 30% moisture at 85°C and 120°C for 6 h and in vitro starch digestibility was tested with porcine pancreatin enzyme. A range of 19.3–23.5% digestibility was shown by the native starches with no significant difference (P < 0.05). Significant changes were observed in the digestibility level of the hydrothermally modified starches and the moisture content showed a positive impact on the digestibility. Heat–moisture treatment at 85°C brought an overall increase in digestibility and temperature beyond 85°C had a negative impact. No significant difference (P < 0.05) in the digestibility was observed with 20% and 25% moisture at 85°C and increased level were seen at 85°C and 30% moisture.