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Conversion of Sweet Potato Starch to Syrup by Acid Hydrolysis.

Record Type:	Language materials, manuscript : Monograph/item
Title/Author:	Conversion of Sweet Potato Starch to Syrup by Acid Hydrolysis./
Author:	Nyombaire, George.
Description:	1 online resource (118 pages)
Notes:	Source: Masters Abstracts International, Volume: 85-07.
Contained By:	Masters Abstracts International85-07.
Subject:	Nutrition. -
Online resource:	click for full text (PQDT)
ISBN:	9798381378962

Conversion of Sweet Potato Starch to Syrup by Acid Hydrolysis.
Nyombaire, George.

Conversion of Sweet Potato Starch to Syrup by Acid Hydrolysis. - 1 online resource (118 pages)

Source: Masters Abstracts International, Volume: 85-07.

Thesis (M.S.)--Tuskegee University, 2023.

Includes bibliographical references

Sweetpotato [Ipomoea batatas (L.) Lam] is the seventh most important staple in the world and ranks fifth, after rice, wheat, maize, and cassava. Among the root and tuber crops cultivated globally, sweetpotato is second after cassava. Starch is the most important carbohydrate component in sweetpotato roots. Enzymes are increasingly used to hydrolyze sweetpotato starch to syrup, which has a wide range of applications in the food and pharmaceutical industries. Using enzymes to convert sweetpotato starch to syrup is expensive and enzymes are difficult to find in both developed and developing countries. It is crucial to develop a cost-effective non-enzymatic and sustainable method to convert sweetpotato starch to syrup. The overall objective of the present study was to convert sweetpotato starch into syrup by acid hydrolysis. The specific objectives were to: i) develop a cost-effective procedure to convert sweetpotato starch into syrup; ii) assess the effect of pH, cooking temperature, and cooking time on the oBrix of syrup samples; and iii) investigate the effect of processing conditions on the syrup yield. Sweetpotato starch and sweetpotato starch syrups were processed in the Food Processing Plant in the Department of Food and Nutritional Sciences at Tuskegee University and stored at -18oC and 22oC respectively. The moisture contents, ash contents, and color of fresh Bureaugard and Evangeline sweetpotato varieties were not significantly different. Ash content in Evangeline sweetpotato was significantly higher (p<0.05) that in Beauregard variety. In the preliminary studies to make syrup, sweetpotato starch was acidified with lemon juice and vinegar and cooked for 70 minutes. The oBrix of syrups made with lemon juice and vinegar were 31.7 ± 0.12 and 19.9 ± 0.15 respectively and the syrup samples gelled upon cooling. In the second attempt, an All-American Pressure Canner was used to convert sweetpotato starch to syrup at different pH, cooking time, and temperature. Sweetpotato starch slurry was acidified using food-grade hydrochloric acid. The oBrix values of syrup samples produced with hydrochloric acid ranged from 60.1 ± 0.15 to 66.5 ± 0.10. There was a negative correlation between pH and oBrix (r= -0.028); cooking time and oBrix (r= -0.230); and cooking temperature and oBrix (r= -0.670), and oBrix. The effect of temperature on the syrup yield had a positive correlation coefficient of 0.850 whereas the correlation coefficients of pH and cooking time and syrup yield were -0.345 and -0.051 respectively. Overall, the All-American pressure canner was used to make sweetpotato syrup with desirable properties.

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2024

Mode of access: World Wide Web

ISBN: 9798381378962Subjects--Topical Terms:

581367
Nutrition.
Subjects--Index Terms:

Sweetpotato syrupIndex Terms--Genre/Form:

554714
Electronic books.

Conversion of Sweet Potato Starch to Syrup by Acid Hydrolysis.
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504 $a Includes bibliographical references
520 $a Sweetpotato [Ipomoea batatas (L.) Lam] is the seventh most important staple in the world and ranks fifth, after rice, wheat, maize, and cassava. Among the root and tuber crops cultivated globally, sweetpotato is second after cassava. Starch is the most important carbohydrate component in sweetpotato roots. Enzymes are increasingly used to hydrolyze sweetpotato starch to syrup, which has a wide range of applications in the food and pharmaceutical industries. Using enzymes to convert sweetpotato starch to syrup is expensive and enzymes are difficult to find in both developed and developing countries. It is crucial to develop a cost-effective non-enzymatic and sustainable method to convert sweetpotato starch to syrup. The overall objective of the present study was to convert sweetpotato starch into syrup by acid hydrolysis. The specific objectives were to: i) develop a cost-effective procedure to convert sweetpotato starch into syrup; ii) assess the effect of pH, cooking temperature, and cooking time on the oBrix of syrup samples; and iii) investigate the effect of processing conditions on the syrup yield. Sweetpotato starch and sweetpotato starch syrups were processed in the Food Processing Plant in the Department of Food and Nutritional Sciences at Tuskegee University and stored at -18oC and 22oC respectively. The moisture contents, ash contents, and color of fresh Bureaugard and Evangeline sweetpotato varieties were not significantly different. Ash content in Evangeline sweetpotato was significantly higher (p<0.05) that in Beauregard variety. In the preliminary studies to make syrup, sweetpotato starch was acidified with lemon juice and vinegar and cooked for 70 minutes. The oBrix of syrups made with lemon juice and vinegar were 31.7 ± 0.12 and 19.9 ± 0.15 respectively and the syrup samples gelled upon cooling. In the second attempt, an All-American Pressure Canner was used to convert sweetpotato starch to syrup at different pH, cooking time, and temperature. Sweetpotato starch slurry was acidified using food-grade hydrochloric acid. The oBrix values of syrup samples produced with hydrochloric acid ranged from 60.1 ± 0.15 to 66.5 ± 0.10. There was a negative correlation between pH and oBrix (r= -0.028); cooking time and oBrix (r= -0.230); and cooking temperature and oBrix (r= -0.670), and oBrix. The effect of temperature on the syrup yield had a positive correlation coefficient of 0.850 whereas the correlation coefficients of pH and cooking time and syrup yield were -0.345 and -0.051 respectively. Overall, the All-American pressure canner was used to make sweetpotato syrup with desirable properties.
533 $a Electronic reproduction. $b Ann Arbor, Mich. : $c ProQuest, $d 2024
538 $a Mode of access: World Wide Web
650 4 $a Nutrition. $3 581367
650 4 $a Food science. $3 1179759
650 4 $a Agriculture. $3 660421
650 4 $a Pharmaceutical sciences. $3 1180569
653 $a Sweetpotato syrup
653 $a Cassava
653 $a Starch
653 $a Enzymes
653 $a Hydrochloric acid
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710 2 $a Tuskegee University. $b College of Agriculture, Environment and Nutrition Sciences. $3 1478892
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