Preparation and Functional Properties of Hydroxy-propylated Sweet Potato (Ipomoea batatas L.) Starch

Preparation and Functional Properties of Hydroxy-propylated Sweet Potato (Ipomoea batatas L.) Starch

Sweet potato (Ipomoea batatas L.) is an underutilized tuber in Nigerian industries. Its starch has diverse culinary and non-food applications. In this study, locally sourced sweet potato starch was isolated and hydroxypropylated using propylene oxide. The percentage of hydroxypropyl groups added and...

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Bibliographic Details
Main Authors:	Ogundiran Abimbola Aina, Ayisat Temitayo Tijani, Olusegun Olafimihan Ogundiran, Oyesolape Basirat Akinsipo, Ali El Gamal, Talha Bin Emran, Mohamed Hefnawy
Format:	Article
Language:	English
Published:	North Carolina State University 2025-06-01
Series:	BioResources
Subjects:	hydroxypropylation pasting properties sweet potato starch viscosity
Online Access:	https://ojs.bioresources.com/index.php/BRJ/article/view/24633
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