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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