Characterisation of flour, starch and fibre obtained from sweet potato (kumara) tubers, and their utilisation in biscuit production

International Journal of Food Science and Technology

Volumn 43, Issue 2, 2008, Pages 373-379

  Mais, Anton ^a   Brennan, Charles S ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Biscuits; Dietary fibre; Functional food; Kumara; Starch; Sweet potato

Indexed keywords

IPOMOEA BATATAS; SOLANUM TUBEROSUM; TRITICUM AESTIVUM;

EID: 38549092472     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2007.01652.x     Document Type: Article

References (35)

1. Abidin, P.E., van Eeuwijk, F.A., Stam, P. et al. (2005). Adaptation and stability analysis of sweet potato varieties for low-input systems in Uganda. Plant Breeding, 124, 491 497.
2. Ahmed, J. Ramaswamy, H.S. (2006). Viscoelastic properties of sweet potato puree infant food. Journal of Food Engineering, 74, 376 382.
3. Ankumah, R.O., Khan, V., Mwamba, K. Kpomblekou-A, K. (2003). The influence of source and timing of nitrogen fertilizers on yield and nitrogen use efficiency of four sweet potato cultivars. Agriculture Ecosystems and Environment, 100, 201 207.
4. Anon. (2000). Central Proposals and TAC Recommendations: CGIAR Research - Area of Research. Washington, DC : Consultative Group on International Agricultural Research (http://www.cgiar.org/impact/research/sweetpotato.html).
5. AOAC 1998) AOAC Official Methods of Analysis of AOAC International: 4th Revision, 16th edn. Arlington, VA : Association of Official Analytical Chemists International.
6. Brennan, C.S. Samyue, E. (2004). Evaluation of starch degradation and textural characteristics of dietary fibre enriched biscuits. International Journal of Food Properties, 7, 647 757.
7. Charles, A.L., Chang, Y.H., Ko, W.C., Sriroth, K. Huang, T.C. (2005). Influence of amylopectin structure and amylose content on the gelling properties of five cultivars of cassava starches. Journal of Agricultural and Food Chemistry, 53, 2717 2725.
8. Chen, Z., Sagis, L., Legger, A., Linssen, J.P.H., Schols, H.A. Voragen, A.G.J. (2002). Evaluation of starch noodles made from three typical Chinese sweet-potato starches. Journal of Food Science, 67, 3342 3347.
9. D'Egidio, M.G., De Stefanis, E., Fortini, S. et al. (1982). Standardisation of cooking quality analysis in macaroni and pasta products. Cereal Foods World, 27, 367 368.
10. D'Egidio, M.G., Mariani, B.M. Novaro, P. (1993). Viscoelastograph measures and total organic matter test: suitability in evaluating textural characteristics of cooked pasta. Cereal Chemistry, 70, 67 72.
11. Dempster, W.P., Silverstone, S., Alling, A., Allen, J.P. van Thillo, M. (2005). Crop yield and light energy efficiency in a closed ecological system: laboratory biosphere experiments with wheat and sweet potato. Advances in Space Research, 35, 1539 1543.
12. Dexter, J.E. Matsuo, R.R. (1977). Influence of protein content on some durum wheat quality parameters. Canadian Journal of Plant Science, 57, 717 727.
13. Greene, J.L. Bovell-Benjamin, A.C. (2004). Macroscopic and sensory evaluation of bread supplemented with sweet potato flour. Journal of Food Science, 69, 167 173.
14. Gupta, R.B., Khan, K. MacRitchie, F. (1993). Biochemical basis of flour properties in bread wheat. I. Effects of variation in quantity and size distribution of polymeric protein. Journal of Cereal Science, 18, 23 41.
15. Haque, A., Shams-Ud-Din, M. Haque, A. (2002). The effect of aqueous extracted wheat bran on the baking quality of biscuit. International Journal of Food Science & Technology, 37, 453 462.
16. Hoover, R. (2001). Composition, molecular structure, and physicochemical properties of tuber and root starches: a review. Carbohydrate Polymers, 45, 253 267.
17. Inglett, G.E., Carriere, C.J., Maneepun, S. Tungtrakul, P. (2004). A soluble fibre gel produced from rice bran and barley flour as a fat replacer in Asian foods. International Journal of Food Science & Technology, 39, 1 10.
18. Jangchud, K., Phiimolsiripol, Y. Haruthaithanasan, V. (2003). Physicochemical properties of sweet potato flour and starch as affected by blanching and processing. Starch-Starke, 55, 258 264.
19. Javidipour, I., Vural, H., Özbaş, O.O. Tekin, A. (2005). Effects of interesterified vegetable oils and sugar beet fibre on the quality of Turkish-type salami. International Journal of Food Science & Technology, 40, 177 186.
20. Kartayama, K., Komaki, K. Tamiya, S. (1999). Varietal and annual variations in pasting properties of sweet potato starch. Breeding Science, 49, 173 178.
21. Kartayama, K., Tamiya, S. Ishiguro, K. (2004). Starch properties of new sweet potato lines having low pasting temperature. Starch-Starke, 56, 563 569.
22. Konuklar, G., Inglett, G.E., Carriere, C.J. Felker, F.C. (2004). Use of a β-glucan hydrocolloidal suspension in the manufacture of low-fat Cheddar cheese: manufacture, composition, yield and microstructure. International Journal of Food Science & Technology, 39, 109 120.
23. Korus, J., Juszczak, L., Witczak, M. Achremowicz, B. (2004). Influence of selected hydrocolloids on triticale starch rheological properties. International Journal of Food Science & Technology, 39, 641 652.
24. Moorthy, S.N. (2002). Physicochemical and functional properties of tropical tuber starches: a review. Starch-Starke, 54, 559 592.
25. NARI (2005). Lowland Sweet Potato Varieties. The National of March. Pp. 12. Papua New Guinea : The Word Publisher.
26. Osundahunsi, O.F., Fagbemi, T.N., Kesselman, E. Shimoni, E. (2003). Comparison of the physicochemical properties and pasting characteristics of flour and starch from red and white sweet potato cultivars. Journal of Agricultural and Food Chemistry, 51, 2232 2236.
27. Rees, D., van Oirschot, Q.E.A., Amour, R., Rwiza, E., Kapinga, R. Carey, T. (2003). Cultivar variation in keeping quality of sweetpotatoes. Postharvest Biology and Technology, 28, 313 325.
28. Shrestha, A.K. Noomhorm, A. (2002). Comparison of physico-chemical properties of biscuits supplemented with soy and kinema flours. International Journal of Food Science & Technology, 37, 361 368.
29. Singh, S., Raina, C.S., Bawa, A.S. Saxena, D.C. (2004). Sweet potato-based pasta product: optimisation of ingredient levels using response surface methodology. International Journal of Food Science & Technology, 39, 191 200.
30. Suh, H.J., Kim, J.M. Choi, Y.M. (2003). The incorporation of sweet potato application in the preparation of rice beverage. International Journal of Food Science & Technology, 38, 145 151.
31. Tan, I., Sopade, P.A. Halley, P.J. (2003). Investigating the phase transformations in starch during gelatinisation. Presented at the 2nd AINSE Symposium on Small-Angle Scattering and Reflectometry. Lucas Heights, NSW, Australia.
32. Tian, S.J., Richard, J.E. Blanshard, J.M.V. (1991). Physicochemical properties of sweet potato starch. Journal of Science Food Agriculture, 57, 459 491.
33. Yadav, A.R., Guha, M., Tharanthan, R.N. Ramteke, R.S. (2006). Changes in characteristics of sweet potato flour prepared by different drying techniques. Lebensmittel Wissenchaft und Technologie, 39, 20 26.
34. Zambrano, F., Despinoy, P., Ormenese, R.C.S.C. Faria, E.V. (2004). The use of guar and xanthan gums in the production of 'light' low fat cakes. International Journal of Food Science & Technology, 39, 959 966.
35. Zhang, T. Oates, C.G. (1999). Relationship between α-amylase degradation and physico-chemical properties of sweet potato starches. Food Chemistry, 65, 157 163.