The influence of temperature in swelling power, solubility, and water binding capacity of pregelatinised sweet potato starch

Abstract

Abstract Sweet potato is a common tuber in Indonesia, however it is less popular than cassava and corn. Sweet potato is alsorich for starch that can be used for many industrial applications, although it still have many drawbacks in native form. Pregelatinization can be used to overcome those drawbacks and increase its value. The swelling power (SP), solubility (S), and water binding capacity (WBC) of pregelatinized white sweet potato starch were analyzed. The starch were pregelatinized with different temperature at 35, 40, 45, 50, 55, 60°C. The swelling power and solubility of sweet potato starch ranged from 16.26-30.30 g/g and 1.58-26.39 %, respectively. Moreover, the WBC obtained are 76.07-232.37 %. Pregelatinized sweet potato starch showed a higher SP, S, and WBC as the increasing of temperature until some point. The variation obtained in the starches’ properties was important for some industrial requirements.