Effect of pregelatinize on physical and chemical properties of Japanese purple sweet potato starch

Effect of pregelatinized of Japanese purple sweet potato starch on physical and chemical properties

Abstract

In this study, the pregelatinization (75°C and 85°C) incubated for 5 hour on physical and chemical properties of Japanese purple sweet potato starch were investigated. The swelling consistency and solubility in water of starches showed the highest in M1-85 (wet milled starch with pregelatinized at 85°C) (p<0.05). The gelatinization was analyzed by Barbender filanograph. The pregelatinized starch M2-75 and M2-85 (dry milled, pregelatinized at 75°C and 85°C) showed the lowest viscosity peak, setback viscosity, and breakdown peak. The results indicated that a pregelatinized of M2-75, and M2-85 of sweet potato starch could provide motion for the utilization of starch as a stabilizer in food products such as chilled food and frozen food. However, the pregelatinized sweet potato starch (M3-85) could be a functional food because of high anthocyanins, high total phenolic compounds, and high antioxidant activities measured by DPPH radical scavenging activity and ABTS radical scavenging activity.