Fat Mimicking Properties of Citric Acid Treated Sweet Potato Starch |
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| Authors: | A. Surendra Babu K. Jagannadham J. Sudhakara Rao R. Shalini Gaur |
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| Affiliation: | 1. Department of Food Science and Nutrition, School of Professional Sciences, Periyar University, Tamil Nadu, India;2. Department of Food Science and Post Harvest Technology, Indian Agriculture Research Institute, New Delhi, India |
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| Abstract: | Fat mimicking properties of citric acid treated sweet potato starch were investigated in this present study. Citric acid treated sweet potato starch was prepared by treating the native sweet potato starch with 3% citric acid for 6 h at a temperature of 45°C. Dextrose equivalent value of citric acid treated sweet potato starch was 2.05%. A significant increase in amylose content was noticed in citric acid treated sweet potato starch possibly due to the lyses of amylopectin fractions. The melting temperature of citric acid treated sweet potato starch was 51.44°C, which was close to the melting point of fat. Citric acid treated sweet potato starch exhibited superior water holding capacity and in vitro digestibility. Gel strength and enthalpy (?H) of citric acid treated sweet potato starch were comparatively lower than native sweet potato starch; correspondingly, citric acid treated sweet potato starch confirmed a low pasting profile. Native sweet potato starch and citric acid treated sweet potato starch exhibited a shear-thinning behavior. Acid treatment did not alter the granule size of native sweet potato starch (≈8 µm). Hence, this study concluded that citric acid treated sweet potato starch would be used as a potential fat replacer in food preparations due to its fat mimicking properties. |
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| Keywords: | Sweet potato starch Fat replacer SEM Rheology DSC XRD |
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