Physicochemical properties of sweet potato starch

Authors

  • S J Tian,

    1. Department of Applied Biochemistry and Food Science, University of Nottingham, School of Agriculture, Sutton Bonington, Loughborough, Leicestershire LE12 5RD, UK
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  • J E Rickard,

    1. Department of Applied Biochemistry and Food Science, University of Nottingham, School of Agriculture, Sutton Bonington, Loughborough, Leicestershire LE12 5RD, UK
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  • J M V Blanshard

    Corresponding author
    1. Natural Resources Institute, Central Avenue, Chatham Maritime, Chatham, Kent ME4 4TB, UK
    • Department of Applied Biochemistry and Food Science, University of Nottingham, School of Agriculture, Sutton Bonington, Loughborough, Leicestershire LE12 5RD, UK
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Abstract

Tropical root crops, of which the sweet potato is an important representative, constitute an under exploited resource of developing countries. They can be used as food for both human and animal consumption and their starch is a source of industrial raw material. This review will consider recent reports on sweet potatoes, the physicochemical properties of their starches in comparison with other starches, and the possible causes of variation in these characteristics.

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