Sweet Potato Processing Technology
eBook - ePub

Sweet Potato Processing Technology

  1. 446 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Sweet Potato Processing Technology

About this book

Sweet Potato Processing Technology systematically introduces processing technologies of sweet potato starch and its series products including sweet potato protein, dietary fibers, pectin, granules, anthocyanins and chlorogenic acids. The book provides a detailed and comprehensive account of physicochemical and functional properties of sweet potato products, the nutritional components extracted from sweet potato, as well as their utilization in food, medicine and cosmetic fields.This book can provide the scientific basis and technical support for virtuous circle promotion and structure upgrade of sweet potato processing industry. This book will be a valuable reference for undergraduate and graduate students, as well as specialists and enterprise research staff in the field of food technology.- Introduces processing technologies for sweet potato starch and related products- Covers utilization of nutritional components extracted from sweet potato in various products- Provides the scientific basis and technical support for virtuous circle promotion and structure upgrade of the sweet potato processing industry

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Yes, you can access Sweet Potato Processing Technology by Taihua Mu,Hongnan Sun,Miao Zhang,Cheng Wang in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.
Chapter 1

Sweet Potato Starch and its Series Products

Abstract

This chapter introduces the overview, production technology, physicochemical properties, and applications of sweet potato starch and its series products. It starts by presenting the structure and morphology, chemical composition, and characteristics of sweet potato starch, as well as the research on sweet potato starch noodles and vermicelli and resistant starch. It then explains production technology of sweet potato starch, starch noodles and vermicelli, and resistant starch and followed a briefly introduction on physicochemical properties of sweet potato starch, starch noodles, and vermicelli. By the end of the chapter, the applications of sweet potato starch and resistant starch are explained, suggesting the deep-processing products of sweet potato starch can play important roles in wide areas and industries.

Keywords

Sweet potato starch; resistant starch; sweet potato starch noodles; production technology; structure; physicochemical properties; quality; applications

Section 1: Overview of Sweet Potato Starch and its Series Products

1.1 Sweet Potato and its Starch

Sweet potato (Ipomoea batatas Lam) is an annual herb of the family Convolvulaceae. According to the FAO statistics, as of 2010, there were more than 100 countries planting sweet potato worldwide. The production in Asia is the greatest, accounting for 91.4%; Africa is second, accounting for 5.1%, followed by Latin America, and then Europe. In Asia, the countries with large growing areas are China, Japan, South Korea, Vietnam, and Indonesia (Zhu et al., 2011). Since the 16th century (Ming Dynasty), sweet potato has become an important crop in China, with a large planting area that runs from the southern part of Hainan Province to the northern part of Heilongjiang Province (Zhu et al., 2011). Presently, China’s annual sweet potato production is 70.96 million tonnes, accounting for about 68% of the world’s sweet potato production and genetic resources (FAOSTAT, 2016). Starch is the main component of sweet potato, accounting for about 50% to 80% of its dry weight (Aina et al., 2009; Zhu et al., 2011). Therefore, sweet potato is an ideal starch resource and energy crop.
Sweet potato starch plays an important role in the food, chemical, and pharmaceutical industries. Raw materials can produce natural starch and modified starch by primary processing. After the deep processing of natural starch and modified starch, varied starch products can be produced, such as glucose, maltogenic amylase, sugar substitutes, citric acid, sorbitol, vitamin C, and so on (Cai et al., 2008). In the food industry, sweet potato starch cannot only be used as a processing material, in addition to being used in the manufacturing of vermicelli, jelly, and other consumable products, but also as a food additive, which can be used in food as a thickener, stabilizer, or tissue reinforcing agent to improve foods to retain water, control water flow, and maintain food storage quality (Cai et al., 2008; Aina et al., 2009). Dutch Rabobank published an international food and agricultural research report on starch production in the world in 2003 (Chang, 1993), which pointed out that starch had become an important way for grain consumption. Among the numerous processed agricultural products, starch has the widest range of applications. Starch and its products are not only used for soups, meats, flavorings, breads, and drinks, but they can also be used for the production of textiles, paper, fuel, adhesives, plastics, and paints. The structure, composition, and characteristics of starch are important indices that determine its application (Chen et al., 2003).

1.2 The Structure and Morphology of Sweet Potato Starch

1.2.1 Amylose and Amylopectin

Sta...

Table of contents

  1. Cover image
  2. Title page
  3. Table of Contents
  4. Copyright
  5. Introduction
  6. Chapter 1. Sweet Potato Starch and its Series Products
  7. Chapter 2. Sweet Potato Proteins
  8. Chapter 3. Sweet Potato Dietary Fiber
  9. Chapter 4. Sweet Potato Pectin
  10. Chapter 5. Sweet Potato Granules
  11. Chapter 6. Sweet Potato Anthocyanins
  12. Chapter 7. Chlorogenic Acids From Sweet Potato
  13. Appendix 1. Production Line of Sweet Potato Protein
  14. Appendix 2. Production Line of Sweet Potato Dietary Fiber
  15. Appendix 3. Production Line of Sweet Potato Pectin
  16. Index