Characterisation of sweetpotato from Papua New Guinea and Australia: Physicochemical,pasting and gelatinisation properties |
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Authors: | Joel G Waramboi Sandra Dennien Michael J Gidley Peter A Sopade |
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Affiliation: | 1. School of Land, Crop & Food Sciences, University of Queensland, St Lucia 4072, Australia;2. Queensland Department of Primary Industries & Fisheries, Gatton QLD 4343, Australia;3. Centre for Nutrition & Food Sciences, University of Queensland, St Lucia 4072, Australia |
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Abstract: | The physicochemical and functional properties of flours from 25 Papua New Guinean and Australian sweetpotato cultivars were evaluated. The cultivars (white-, orange-, cream-, and purple-fleshed, and with dry matter, from 15 to 28 g/100 g), were obovate, oblong, elliptic, curved, irregular in shape, and essentially thin-cortexed (1–2 mm). Flour yield was less than 90 g/100 g solids, while starch, protein, amylose, water absorption and solubility indices, as well as total sugars, varied significantly (p < 0.05). Potassium, sodium, calcium, and phosphorus were the major minerals measured, and there were differences in the pasting properties, which showed four classes of shear-thinning and shear-thickening behaviours. Differential scanning calorimetry showed single-stage gelatinisation behaviour, with cultivar-dependent temperatures (61–84 °C) and enthalpies (12–27 J/g dry starch). Oval-, round- and angular-shaped granules were observed with a scanning electron microscope, while X-ray diffraction revealed an A-type diffraction pattern in the cultivars, with about 30% crystallinity. This study shows a wide range of sweetpotato properties, reported for the first time. |
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Keywords: | Physicochemical properties Pasting Gelatinisation Crystallinity Granule morphology Minerals Starch |
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