Abstract
Abstract The efficiency of starch extraction from sweet potato tubers was improved by lactic acid fermentation using a mixed culture inoculum. Study of the properties of the starchy flour showed that there was a significant reduction in the starch content and consequently the soluble and apparent amylose contents of fermented samples from all six varieties used. A fall in peak viscosity and viscosity breakdown was observed for fermented samples, while the pasting temperature was enhanced significantly. The fermented flour showed greater solubility and reduced swelling. Differential scanning calorimetry studies indicated a delay in gelatinisation and a fall in enthalpy of gelatinisation of the starch on fermentation. Unlike cassava, all the properties of the starch from sweet potato tubers, ie viscosity, swelling, solubility, gelatinisation temperature, amylose content and starch content, were affected by fermentation, and variation was also observed among cultivars. Copyright © 2005 Society of Chemical Industry
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Claims 11
Claim · model-written summary
Lactic acid fermentation with a mixed culture improved the efficiency of starch extraction from sweet potato tubers.
- Taxon
- sweet potato
_Flower.jpg?width=60)
Ipomoea batatase1 - Organ / stage
- tuberse1
- Treatment
- lactic acid fermentation using a mixed culture inoculume1
- Outcome
- efficiency of starch extractione1
- Direction
- improvede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Flower.jpg?width=500)
Verbatim
e1“The efficiency of starch extraction from sweet potato tubers was improved by lactic acid fermentation using a mixed culture inoculum”
Claim · model-written summary
Fermented samples had a significantly reduced starch content across six sweet potato varieties.
- Taxon
- sweet potatoIpomoea batatase0
- Material
- six varietiese2
- Treatment
- fermented samplese2
- Outcome
- starch contente2
- Direction
- reductione2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“starch extraction from sweet potato tubers”
e2“there was a significant reduction in the starch content and consequently the soluble and apparent amylose contents of fermented samples from all six varieties used”
Claim · model-written summary
Fermented samples had significantly reduced soluble and apparent amylose contents across six sweet potato varieties.
- Taxon
- sweet potatoIpomoea batatase0
- Material
- six varietiese2
- Treatment
- fermented samplese2
- Outcome
- soluble and apparent amylose contentse2
- Direction
- reductione2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“starch extraction from sweet potato tubers”
e2“there was a significant reduction in the starch content and consequently the soluble and apparent amylose contents of fermented samples from all six varieties used”
Claim · model-written summary
Fermentation of sweet potato starch caused a fall in peak viscosity and viscosity breakdown.
- Taxon
- sweet potatoIpomoea batatase0
- Treatment
- fermented samplese3
- Outcome
- peak viscosity and viscosity breakdowne3
- Direction
- falle3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“starch extraction from sweet potato tubers”
e3“A fall in peak viscosity and viscosity breakdown was observed for fermented samples”
Claim · model-written summary
Fermented samples had a significantly enhanced pasting temperature.
- Taxon
- sweet potatoIpomoea batatase0
- Treatment
- fermented samplese3
- Outcome
- pasting temperaturee4
- Direction
- enhancede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“starch extraction from sweet potato tubers”
e3“A fall in peak viscosity and viscosity breakdown was observed for fermented samples”
e4“while the pasting temperature was enhanced significantly”
Claim · model-written summary
Fermented flour showed greater solubility.
- Taxon
- sweet potatoIpomoea batatase0
- Treatment
- fermented floure5
- Outcome
- solubilitye5
- Direction
- greatere5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“starch extraction from sweet potato tubers”
e5“The fermented flour showed greater solubility and reduced swelling”
Claim · model-written summary
Fermented flour showed reduced swelling.
- Taxon
- sweet potatoIpomoea batatase0
- Treatment
- fermented floure5
- Outcome
- swellinge5
- Direction
- reducede5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“starch extraction from sweet potato tubers”
e5“The fermented flour showed greater solubility and reduced swelling”
Claim · model-written summary
Fermentation affected all measured properties of sweet potato starch, including viscosity, swelling, solubility, gelatinisation temperature, amylose and starch content.
- Taxon
- sweet potatoIpomoea batatase7
- Treatment
- fermentatione7
- Outcome
- properties of the starche7
- Direction
- affectede7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“all the properties of the starch from sweet potato tubers, ie viscosity, swelling, solubility, gelatinisation temperature, amylose content and starch content, were affected by fermentation”
Claim · model-written summary
Starch properties varied among sweet potato cultivars.
- Taxon
- sweet potatoIpomoea batatase0
- Material
- cultivarse7
- Outcome
- variatione7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“starch extraction from sweet potato tubers”
e7“all the properties of the starch from sweet potato tubers, ie viscosity, swelling, solubility, gelatinisation temperature, amylose content and starch content, were affected by fermentation, and variation was also observed among cultivars”
Claim · model-written summary
Fermentation delayed starch gelatinisation.
- Taxon
- sweet potatoIpomoea batatase0
- Treatment
- fermentatione6
- Outcome
- gelatinisatione6
- Direction
- delaye6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“starch extraction from sweet potato tubers”
e6“Differential scanning calorimetry studies indicated a delay in gelatinisation and a fall in enthalpy of gelatinisation of the starch on fermentation”
Claim · model-written summary
Fermentation reduced the enthalpy of starch gelatinisation.
- Taxon
- sweet potatoIpomoea batatase0
- Treatment
- fermentatione6
- Outcome
- enthalpy of gelatinisatione6
- Direction
- falle6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“starch extraction from sweet potato tubers”
e6“Differential scanning calorimetry studies indicated a delay in gelatinisation and a fall in enthalpy of gelatinisation of the starch on fermentation”
The same questions in other papers
processing · quality: sugar starch · Ipomoea batatas (sweet potato)Positive and negative results
3 papers in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
- positive
1 paper more in this group
See all 5 papers →inoculation · quality: sugar starch · Ipomoea batatas (sweet potato)Positive and negative results
5 papers in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
- positive
3 papers more in this group
See all 7 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.