ARTICLE IN PRESS

LWT 39 (2006) 20–26

www.elsevier.com/locate/lwt

Changes in characteristics of sweet potato flour prepared by different

drying techniques
A. Ramesh Yadava,, Manisha Guhab, R.N. Tharanathanc, R.S. Ramtekea
a
Department of Fruit and Vegetable Technology, Technology, Central Food Technological Research Institute, Mysore-570020, India
b
Department of Grain Science Technology, Central Food Technological Research Institute, Mysore-570020, India
c
Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore-570020, India
Received 6 August 2004; received in revised form 11 December 2004; accepted 11 December 2004

Abstract

The changes occurring in the characteristics of sweet potato flour as a result of processing were investigated. Pasting behaviour of
drum dried and hot air-dried sweet potato flour was determined using Rapid Visco-Analyser. The pasting characteristics decreased
due to gelatinization of starch during processing. The degradation of starch by amylases during hot air drying further lowered the
water binding capacity/viscosity and total amylose and increased the digestibility compared to those of drum dried and native flour.
Swelling power and solubility of the flours increased as a result of processing which subsequently increased with increase in
temperature. Scanning electron micrographs of starch granules showed tendency of clustering, especially in drum dried samples. X-
ray diffraction patterns showed alteration from Ca-type to V-type with a marked reduction in crystallinity index as a result of
processing. The 13C NMR spectra of processed starches showed reduced peak intensities and line widths due to depolymerizing
effects, and also pointing to their change in crystallinity.
r 2004 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
13
Keywords: Sweet potato flour; Pasting behaviour; Hot air drying; Drum drying; Scanning electron microscope; X-ray diffraction; C NMR

1. Introduction characteristics of sweet potato mash have been im-

The possibility of utilizing sweet potato in noodles
and other wheat-based baked foods has been investi-
gated by different workers (Palomar, Galvez, Resurrec-
cion, & Beuchat, 1994; Pangloli, Collins, & Penfield,
2000; Montreka & Adelia, 2003; Chen, Schols, &
Voragen, 2003a) reported the use of dried and ground
sweet potato as a supplement in puddings, gruel, etc.
Sweet potato flour is generally prepared by drying the
peeled slices in a hot air drier or by drum drying of
cooked sweet potato mash into flakes followed by
milling and sieving (Woolfe, 1992). By partly hydrolys-
ing the starch component with alpha amylase, the drying
Corresponding author. Tel.: +91 821 2515653;
+91 821 2517233.
E-mail address: ramesh5001@yahoo.com (A. Ramesh Yadav).
proved, though the whiteness index of flakes decreased
(Manlan, Mathews, Bates, & O’Hair, 1985). Also
known are changes in b-carotene concentration dur-
ing storage (Collins & Gurkin, 1990; Emenhiser et al.,
1999); and changes in carbohydrates during cooking,
baking and heat moisture treatment of sweet potato
(Damir, 1989; Susheelamma, Changal Reddy, Rukmani,
& Tharanathan, 1992; Kamolwan, Yuthana, & Vichai,
2003). To determine the suitability of sweet potato
flour for specific requirements like in soups, sauces,
snacks, etc., knowledge on functional and physico-
chemical characteristics of its starch is essential.
Osundhahunsi, Fagbemi, Kesselman, and Shimoni
(2003) compared the physico-chemical properties of
fax:
sweet potato flour and starch including parboiled
flour. Lamberti, Geiselmann, Conde-Petit, and Escher
(2004) studied the starch transformation during

0023-6438/$30.00 r 2004 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
doi:10.1016/j.lwt.2004.12.010
 ARTICLE IN PRESS
A. Ramesh Yadav et al. / LWT 39 (2006) 20–26
production and reconstitution of potato flakes. How-
ever, the extent of changes in the pasting behaviour of
sweet potato flour obtained by different drying techni-
ques or structural properties of its starch was not
reported. The objective of the present study was to
determine the effect of drying methods commonly used
by the industry on functional properties of sweet potato
flour and the structural properties of its starch.
2. Materials and methods
2.1. Materials
The red skinned sweet potato (Ipomoea batatas) was
procured locally, cleaned under running tap water,
surface dried and stored at 12 1C before use.
2.2. Drum dried flour
The raw roots were peeled in an abrasive peeler,
Model 547, Continental, New Delhi, India, and hand
trimmed with knife keeping them in tap water to prevent
enzymatic darkening. Cubes/dices of 10 mm thickness
were prepared from peeled roots with a dicing machine,
RG-400, AB Hallde Maskiner, Sweden. They were
steam cooked in a steam cooker, Model 9143, Conrad
Engelke, Hannover, Limmer, Germany, at 8572 1C
for 20 min, cooled to room temperature and made
into a fine mash in a Hobart mixer. Sulphur dioxide (1 g/
1000 g), whey protein concentrate (0.05 g/100 g) and
monosodium glutamate (0.05 g/100 g) were added
to the mash to arrest browning reactions and to
improve texture and mouth feel, mixed thoroughly,
and later dehydrated in an atmospheric double
drum drier, 60 cm width and 35 cm diameter (INH-
7831, Escherwyss, Ravenburg, Germany). The operat-
ing conditions were: steam pressure 6 kg/cm2 and
revolving at 3 rpm with a clearance of 0.3 mm. The
sheets of dried sweet potato were collected, crushed
and milled in a hammer mill (APEX, Apex Construc-
tion Ltd., England), which is provided with a 0.5 mm
sieve. The sweet potato flour (moisture content, 4 g/
100 g) was collected and packed in polyethylene bags,
kept in air-tight tin containers and stored at 12 1C till
further use.
2.3. Hot air-dried flour
The cubes/dices (10 mm) of sweet potato prepared as
above were steam cooked in an open steam cooker at
8572 1C for 5 min, followed by soaking in water (1:2 w/
v) containing 1 g/1000 g sulphur dioxide for 20 min. The
sulphited cubes were drained, loaded in trays (6 kg/m2),
and dried at 6572 1C in a batch type cross flow hot
21
air drier for 7–8 h. The flour (moisture content, 6.1 g/
100 g) was obtained by milling the dried cubes in a
hammer mill.
2.4. Starch isolation
Starch was isolated from fresh roots and the
processed flours by water steeping method. For depro-
teinization, 100 g crude starch was suspended in 200 ml
aqueous medium, adjusted to 9.0 pH with dilute NaOH
(10 g/100 g) for 15 min with gentle stirring. The suspen-
sion was centrifuged at 2860g-force and excess alkali
was removed by repeated water washings (1:1v/v). It was
further deproteinized by stirring with 5.84 g/l NaCl-
Toluene (10:1, v/v), for 2 h, thrice and later centrifuged
at 2860g-force. Excess NaCl was removed by repeated
water washings (  4, 200 ml) and finally the starch was
dried by the solvent exchange method (Badenheizen,
1964).
2.5. Proximate composition
Sweet potato flours were analysed for moisture, fat,
protein and ash by AOAC methods (AOAC, 2000).
Phosphorous (Smith & Caruso, 1964), total carbohy-
drates (Rao & Pattabhiraman, 1989) and dietary fiber
content (Asp, Johansson, Halmer, & Siljestorm, 1983)
were also determined.
2.6. Viscosity measurements
The pasting profile was determined using Rapid
Visco Analyser (Model RVA-4, Newport Scientific
Pvt Ltd., Australia). The sample (2 g, 14 g/100 g
moisture basis) was mixed with distilled water
(25 ml) in aluminium sample holder can and cooked
by heating at a rate of 6 1C/min, held at 95 1C for
5 min, and cooled (6 1C/min) to 50 1C and then held
for 2 min. The parameters measured were: peak
viscosity (PV) i.e., the highest viscosity of the paste
during the heating phase; hot paste viscosity (HPV)
i.e., the viscosity at the end of the heating phase at
95 1C; cold paste viscosity (CPV) i.e., the viscosity at
the end of the cooling phase; break down (BD)
viscosity (PV–HPV) and set back (SB) viscosity
(CPV–HPV).
2.7. Swelling power and solubility
Swelling power and solubility patterns were deter-
mined as described by Schoch (1964), with modification
as per the method of Unnikrishnan and Bhattacharya
(1981).
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22 A. Ramesh Yadav et al. / LWT 39 (2006) 20–26

2.8. Total , Hot water—soluble and hot water—insoluble Table 1

Proximate composition (g/100 g) of sweet potato floura
amylose equivalent (AE)
Parameter Native Drum dried Hot air-dried
Total AE equivalent of samples was determined by a
combination of the methods of Juliano (1971) and Protein (N  6.25) 6.670.1 6.570.1 6.370.1
Fat 1.070.07 1.170.05 1.170.06
Sowbhagya and Bhattacharya (1979). Soluble amylose
Total dietary fibre 17.570.2 17.670.3 17.270.2
content was determined by the method of Shanthy, Ash 1.070.06 1.370.1 1.170.07
Sowbhagya, and Bhattacharya (1980). The difference Phosphorous 0.170.01 0.1270.01 0.1170.01
between the total amylose and soluble amylose gave the Total carbohydrates 73.070.6 73.870.7 73.670.7
hot water-insoluble amylose content. a
Dry weight basis.

2.9. In vitro digestibility

Starch granules (100 mg), suspended in sodium

acetate buffer (4 ml, 6.9 g/l M, pH 4.6), were gelatinized
in a boiling water bath for 30 min. The suspension was
made up to 15 ml with acetate buffer and incubated at
60 1C for 30 min with glucoamylase (40 units/mg starch)
(Madhusudhan, Gowda, & Tharanathan, 1996). The
released glucose was determined by the glucose oxidase
method (Dahlqvist, 1964).

2.10. Scanning electron microscopy

Samples were mounted on metallic stubs, gold coated

(100 Å) with sputter coater (Polaron Sputter Coat
System, Model 5001, England) and viewed under SEM
435 VP (Leo 40 Electron Microscopy Ltd., Cambridge,
UK).

2.11. X-ray diffraction

X-ray diffraction patterns were determined using an

EG-7G solid-state germanium liquid N2 cooled detector
Scintag XDS-2000 instrument equipped with a y y
goniometer at 25 mA and 30 kV. The starch samples
were powdered to pass through a 189 mm sieve and kept
for saturation with distilled water in a desiccator
overnight. The samples were exposed for 5 h to CoKa
filtered radiation (l 1.54184 nm). Diffractograms were
scanned from 51 to 401 at a diffraction angle of 2y:
13
2.12. C NMR studies
13
C NMR spectra of starch samples dissolved in
DMSO-d6—D20 solution (85 g/100 g) were recorded at a
probe temperature of 80 1C in a Bruker AMX-400
spectrometer, Germany, at 100 MHz. The spectra were
obtained from 8000 scans in the pulsed FT mode using
tetramethylsilane as the external standard.
3. Results and discussion
The proximate compositional profile of raw and
processed sweet potato flours is given in Table 1. The
Fig. 1. Pasting profile of native (NS), drum dried (DS) and hot air-
dried (HS) sweet potato starch.
values reported here are in agreement with literature
reports although a much higher total carbohydrates
(85%) were reported for red and white potatoes.
3.1. Pasting behaviour
Fig. 1 shows the pasting curves of native and
processed sweet potato starch suspensions. The curve
of native starch is a typical representative of unpro-
cessed (raw) starch product with a minimum initial
viscosity which gradually registered a rapid rise after
70 1C, apparently due to the onset of gelatinization as a
result of swelling of the starch granules. The viscosity,
reaching a peak (1566 cP), thereafter shows a clear break
down (240 cP) due to rupture of the swollen granules
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during the cooking phase, and subsequently a rise
during the cooling phase (2404 cP), due to gelling on
account of reassociation (retrogradation) of starch
molecules (Guha, Ali, & Bhattacharya, 1998). In
contrast, the processed starch suspensions show reduced
viscosity indices (Fig. 1). Reheating the slurries of
pregelatinized materials caused a decrease in paste
viscosity leading to ‘thinning’ of the slurry. The hot
air-dried starch paste showed relatively very low
viscosity compared to drum dried material, though the
severity of heat treatment was more in the latter. The
temperature during hot air drying was more conducive
for amylolytic hydrolysis and hence starch breakdown,
which led to lower viscosity. Set back viscosity has
notably decreased from 1078 cP (native starch) to 81 cP
for hot air-dried starch, validating thermal and enzy-
matic degradation of starch. A low set back value
indicates a noncohesive paste, which has many indus-
trial implications. Reduction in viscosity is particularly
important in the preparation of weaning and supple-
mentary foods from starchy raw materials (Muyonga,
Ramteke, & Eipeson, 2001).
3.2. In vitro digestibility and amylose content
The in vitro digestibility studies show hot air-dried
starch has a better digestibility (Table 2) compared to
drum dried and native starches, thus indicating starch
break down to simple sugars owing to enzyme action
during processing. In agreement with this, enzymatic
hydrolysis of hot air-dried sweet potato starch leads to
reduction in total amylose and viscosity (Table 2). A
much higher amylose content (32 g/100 g) was re-
ported earlier and these variations are attributable to
genetic variations among the sweet potato cultivars. The
increase in digestibility of drum-dried starch over native
starch was the result of instantaneous high hydrother-
mal treatment.
3.3. Swelling and solubility
The swelling power of sweet potato flour increased
with temperature. However, swelling power of drum-
dried flour is higher than hot air-dried flour, which in
turn is much higher than the native flour up to 70 1C
Table 2
Characteristics of sweet potato starch
Characteristics Native Drum dried Hot air-dried
Total amylose (g/100 g) 21.570.5 20.670.5 17.870.4
Soluble amylose (g/100 g) 12.270.4 10.770.4 5.170.3
Insoluble amylose (g/100 g) 9.370.1 9.970.1 12.770.1
Digestibility (g/100 g) 49.070.4 63.070.6 66.570.4
Crystallinity index 0.44 0.10 0.11
23
20
Swelling power [g/g]
10
0
0 25 50 75 100
Temperature [°C]
Fig. 2. Swelling power of sweet potato flour at different temperatures
(–B– native, –n– hot air-dried and ?&? drum dried).
50
40
% Solubility
30
20
10
0
0 25 50 75 100
Temperature [˚C]
Fig. 3. Solubility pattern of sweet potato flour at different tempera-
tures (–B– native, –n– hot air-dried and ?&? drum dried).
(Fig. 2). The lower swelling power of native flour implies
greater degree of associative forces in the granules.
The solubility of native and processed potato flour
increases consistently with increasing temperatures (Fig.
3). However, the increase in solubility is highest at 96 1C
for drum-dried flour followed by hot air-dried and
native flour, i.e. 43.1 g/100 g, 35.8 g/100 g & 23 g/100 g,
respectively. The increase in swelling and solubility
values of the samples, therefore, can be attributed to the
degree of macromolecular disorganization and also to
variations in the degradation of starch during thermal
treatments (Tan & Chinnaswamy, 1993). The enormous
difference between native and processed sweet potato
flour in the solubility pattern appears to be the basis for
differences in their functional properties, thus making
them usable for the preparation of various end products.
3.4. SEM analysis
Scanning electron micrographs corresponding to raw
and modified starches show (Figs. 4 and 5) considerable
structural differences. Raw starch granules are round,
spherical of 4–26 mm size, while in modified starches the
granular characteristics totally disappear. The morpho-
logical features of drum dried and hot air-dried starch
granules resemble each other, though process conditions
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24 A. Ramesh Yadav et al. / LWT 39 (2006) 20–26
Fig. 4. SEM of (a) native (  1500), (b) drum dried (  200) and (c) hot
air-dried sweet potato starch granules (  200).
and severity of heat treatment differ. The entire granule
population seems to be clustered to form an aggregated
mass comprising of several small granules, more so
during drum drying. At 200  magnification, the size of
agglomerated drum dried granules range from 70–80 mm
(smallest) to 80–220 mm (largest), whereas it ranges from
40–60 to 80–130 mm in hot air-dried granules (Fig. 4).
Chen et al. (2003b) reported that the noodle quality was
determined by the source and size of the starch granules.
Fig. 5. SEM of (a) drum dried and (b) hot air-dried sweet potato
starch granules (  800).
Further, the disruption of the granules indicated
complete gelatinization of starch in both the drying
processes. The release of amylose during thermal
treatment would have resulted in hollowness of the
modified starch granules, whereby the granules appear
to be broken open (Fig. 5a), which may be responsible
for better hydration of processed starches. The inner
portion of some of the granules appears terraced or step
shaped (Fig. 5b) that confirms the layered internal
structure of starch granule.
3.5. Structural aspects
Although the X-ray diffractograms of these starches
(Fig. 6) show a few minor differences, all the peaks can
be assigned as per literature reports. Native sweet potato
starch (Fig. 6a) show Ca type (type C near A-type, with
2y angles at 9.91, 10.91, 15.11, 17.11) whereas processed
starches (Fig. 6b and c) show V-type diffractions (2y
angles of drum dried starch 10.61, 12.21, 20.41, 33.21 and
hot air-dried starch 15.31, 16.81, 18.91, 19.71, 20.11). This
indicates subtle changes in the crystallinity pattern of
starches as affected by processing conditions. The 13C
NMR studies of Imberty, Buleon, Tran, and Perez
 ARTICLE IN PRESS
A. Ramesh Yadav et al. / LWT 39 (2006) 20–26 25

(c)

(b)

Fig. 6. X-ray diffraction pattern of (a) native, (b) hot air-dried and (c)
drum dried sweet potato starch.

(1991) indicated that the preferred state for the

amorphous phase in granules is a V-type confor- 120 100 80 60 40 20 ppm
mation. When amylose and polar lipids are present in (a)
native starches, V-type structure can result upon heating
Fig. 7. 13C NMR spectra of (a) native, (b) drum dried and (c) hot air-
and cooling, which has been identified in parboiled rice
dried sweet potato starch.
and in extruded starches containing polar lipids
(Mercier, Charbinniere, Gallant, & Guilbot, 1979).
The crystallinity index of processed sweet potato
starch reduces considerably compared to native starch 4. Conclusions
(Table 2).
The 13C NMR spectra (Fig. 7) of native and processed The clustering of starch granules and reduction in
sweet potato starches indicate well resolved carbon their crystallinity as a result of processing decided the
signals, which are in agreement with those reported in properties of sweet potato flour and its suitability in
the literature. C-1 and -6 signals are resolved between food product development. Sweet potato flour with a
99–100 and 60–61 ppm, respectively; the anomeric low viscosity profile produced by hot air drying process
carbon at 99–100 ppm shows a- configuration and the will be useful in the development of calorie-rich
C-3 and -5 signals are observed as a single large peak speciality foods and food formulations for children in
between 73 and 74 ppm. Sharp signals at 71–79 ppm which a higher solid content per unit volume is required.
correspond to overlapping clusters of C-4, -2, -3 and -5
signals. The anomeric carbon peak of native and hot air-
dried starches and the peaks at C-3 and -5 of both Acknowledgements
processed starches show clear doublets. The minor
peaks observed at C-4 and other places may be Authors thank Dr.V. Prakash, Director, CFTRI, for
attributed to sites of branching a (1–6) and reducing his keen interest and suggestions during the investiga-
and nonreducing terminal groups. tion.
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26 A. Ramesh Yadav et al. / LWT 39 (2006) 20–26
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