Sugar Profile, Mineral Content, and Rheological and Thermal Properties of an Isomerized Sweet Potato Starch Syrup
Currently, corn is used to produce more than 85% of the world’s high fructose syrup (HFS). There is a search for alternative HFS substrates because of increased food demand and shrinking economies, especially in the developing world. The sweet potato is a feasible, alternative raw material. This stu...
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| Format: | Article |
| Language: | English |
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Wiley
2013-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2013/243412 |
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| author | Brunson Dominque Peter N. Gichuhi Vijay Rangari Adelia C. Bovell-Benjamin |
| author_facet | Brunson Dominque Peter N. Gichuhi Vijay Rangari Adelia C. Bovell-Benjamin |
| author_sort | Brunson Dominque |
| collection | DOAJ |
| description | Currently, corn is used to produce more than 85% of the world’s high fructose syrup (HFS). There is a search for alternative HFS substrates because of increased food demand and shrinking economies, especially in the developing world. The sweet potato is a feasible, alternative raw material. This study isomerized a high glucose sweet potato starch syrup (SPSS) and determined its sugar profile, mineral content, and rheological and thermal properties. Rheological and thermal properties were measured using a rheometer and DSC, respectively. Sweet potato starch was hydrolyzed to syrup with a mean fructose content of 7.6±0.4%. The SPSS had significantly higher (P<0.05) mineral content when compared to commercial ginger and pancake syrups. During 70 days of storage, the SPSS acted as a non-Newtonian, shear-thinning liquid in which the viscosity decreased as shear stress increased. Water loss temperature of the SPSS continually decreased during storage, while pancake and ginger syrups’ peak water loss temperature decreased initially and then increased. Further and more detailed studies should be designed to further enhance the fructose content of the syrup and observe its stability beyond 70 days. The SPSS has the potential to be used in human food systems in space and on Earth. |
| format | Article |
| id | doaj-art-c551d672501045228bfc50c12ef32557 |
| institution | Kabale University |
| issn | 2314-5765 |
| language | English |
| publishDate | 2013-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-c551d672501045228bfc50c12ef325572025-02-03T05:54:03ZengWileyInternational Journal of Food Science2314-57652013-01-01201310.1155/2013/243412243412Sugar Profile, Mineral Content, and Rheological and Thermal Properties of an Isomerized Sweet Potato Starch SyrupBrunson Dominque0Peter N. Gichuhi1Vijay Rangari2Adelia C. Bovell-Benjamin3Department of Food and Nutritional Sciences, Tuskegee University, 300-A Campbell Hall, Tuskegee, AL 36088, USADepartment of Food and Nutritional Sciences, Tuskegee University, 300-A Campbell Hall, Tuskegee, AL 36088, USACenter for Advanced Material Science Testing, Tuskegee University, Tuskegee, AL 36088, USADepartment of Food and Nutritional Sciences, Tuskegee University, 300-A Campbell Hall, Tuskegee, AL 36088, USACurrently, corn is used to produce more than 85% of the world’s high fructose syrup (HFS). There is a search for alternative HFS substrates because of increased food demand and shrinking economies, especially in the developing world. The sweet potato is a feasible, alternative raw material. This study isomerized a high glucose sweet potato starch syrup (SPSS) and determined its sugar profile, mineral content, and rheological and thermal properties. Rheological and thermal properties were measured using a rheometer and DSC, respectively. Sweet potato starch was hydrolyzed to syrup with a mean fructose content of 7.6±0.4%. The SPSS had significantly higher (P<0.05) mineral content when compared to commercial ginger and pancake syrups. During 70 days of storage, the SPSS acted as a non-Newtonian, shear-thinning liquid in which the viscosity decreased as shear stress increased. Water loss temperature of the SPSS continually decreased during storage, while pancake and ginger syrups’ peak water loss temperature decreased initially and then increased. Further and more detailed studies should be designed to further enhance the fructose content of the syrup and observe its stability beyond 70 days. The SPSS has the potential to be used in human food systems in space and on Earth.http://dx.doi.org/10.1155/2013/243412 |
| spellingShingle | Brunson Dominque Peter N. Gichuhi Vijay Rangari Adelia C. Bovell-Benjamin Sugar Profile, Mineral Content, and Rheological and Thermal Properties of an Isomerized Sweet Potato Starch Syrup International Journal of Food Science |
| title | Sugar Profile, Mineral Content, and Rheological and Thermal Properties of an Isomerized Sweet Potato Starch Syrup |
| title_full | Sugar Profile, Mineral Content, and Rheological and Thermal Properties of an Isomerized Sweet Potato Starch Syrup |
| title_fullStr | Sugar Profile, Mineral Content, and Rheological and Thermal Properties of an Isomerized Sweet Potato Starch Syrup |
| title_full_unstemmed | Sugar Profile, Mineral Content, and Rheological and Thermal Properties of an Isomerized Sweet Potato Starch Syrup |
| title_short | Sugar Profile, Mineral Content, and Rheological and Thermal Properties of an Isomerized Sweet Potato Starch Syrup |
| title_sort | sugar profile mineral content and rheological and thermal properties of an isomerized sweet potato starch syrup |
| url | http://dx.doi.org/10.1155/2013/243412 |
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