Optimization studies on pre-gelatinized sweet potato starch influenced by temperature and time

Ulfa G.M., . and Putri W.D.R., . and Fibrianto K., . and Widjanarko S.B., . (2021) Optimization studies on pre-gelatinized sweet potato starch influenced by temperature and time. Food Research (Malaysia), 5 (S2). pp. 25-30. ISSN 2550-2166

Starch is a unique polysaccharide that is widely used as a thickener, filler, and gelling agent. Indonesia is one of the largest, sweet potato producers that can be used as a source of starch. Not much is known from the utilization of sweet potato starch because of its less popularity compared to potato or cassava starch. Besides, sweet potato starch in its native state has various disadvantages such as low solubility, low stability, and high retrograde tendency. These starch limitations can be overcome by modifying the starch. Starch pre- gelatinization is a physical modification method carried out by heating the starch above its gelatinization temperature. This research was aimed to optimize the temperature and time of sweet potato starch pre-gelatinization. The response surface method (RSM) with a central composite design (CCD) was used to create a process model. The use of 59.53°C for 15.00 mins showed that had the most optimum characteristics in solubility, swelling power, and water-binding capacity. SEM analysis also showed that starch had larger starch granules and some granules had melted which shows that partial pre-gelatinization had occurred.

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Abstract

Starch is a unique polysaccharide that is widely used as a thickener, filler, and gelling agent. Indonesia is one of the largest, sweet potato producers that can be used as a source of starch. Not much is known from the utilization of sweet potato starch because of its less popularity compared to potato or cassava starch. Besides, sweet potato starch in its native state has various disadvantages such as low solubility, low stability, and high retrograde tendency. These starch limitations can be overcome by modifying the starch. Starch pre- gelatinization is a physical modification method carried out by heating the starch above its gelatinization temperature. This research was aimed to optimize the temperature and time of sweet potato starch pre-gelatinization. The response surface method (RSM) with a central composite design (CCD) was used to create a process model. The use of 59.53°C for 15.00 mins showed that had the most optimum characteristics in solubility, swelling power, and water-binding capacity. SEM analysis also showed that starch had larger starch granules and some granules had melted which shows that partial pre-gelatinization had occurred.

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Item Type:	Article
Additional Information:	The 3rd International Conference on Food Science and Engineering (ICFSE) 2020
AGROVOC Term:	starch
AGROVOC Term:	optimization methods
AGROVOC Term:	temperature
AGROVOC Term:	time
AGROVOC Term:	solubility
Geographical Term:	Indonesia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	04 Feb 2026 08:51
Last Modified:	04 Feb 2026 08:51
URI:	http://webagris.upm.edu.my/id/eprint/3213

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