Impact of hurdle methods on the nutritional composition, 5-HMF and microstructures of oxidized orange sweet potato (Vitato TM) starch

Yuslee, Izzati Najihah (2021) Impact of hurdle methods on the nutritional composition, 5-HMF and microstructures of oxidized orange sweet potato (Vitato TM) starch. [Project Paper] (Submitted)

Text lp FK 2021 13.pdf Download (19MB)

Abstract

Orange sweet potato, VitAtorM is known for its high content of B-carotene, vitamin C, dietary fiber content and low glycemic index. However, industrial utilization is extremely limited where orange sweet potato is not commonly used in advanced technologies to produce starch, flour and powder. Thus, the main objective of this study is to investigate the effects of maceration mediums (sodium metabisulfite and distilled water) and hurdle processing treatments (ultrasound and ozone) on vitamin A, E and C content, 5- Hydroxymethylfurfural (HMF), microstructures, starch yield, and color of oxidized orange sweet potato starch. Starch oxidation via ultrasound (24W, 20kHz,30 mins and 40% amplitude) and ozonation (1 ppm for 4 hours) treatments are proposed. Comparison study between sodium metabisulfite and distilled water were chosen as maceration medium to lower the risk of health effects from the chemical. The result revealed that the ozonation degraded vitamin A content while ultrasound degraded vitamin E content. Meanwhile, the ultrasound and ozonation increased vitamin C content. The presence of heat generated from ultrasound increased the content of 5-HMF through the Maillard reaction. However, sodium metabisulfite was shown to have preserved the carotene content and produced lower content of 5-HMF. Besides, ultrasound disrupted the starch granule and enhanced the starch yield of oxidized orange sweet potato starch. The relation between vitamin A and 5-HMF with lightness of color were inversely proportional where when the lightness increased, the content of vitamin A and 5-HMF decreased. Finally, the optimum method to produce oxidized orange sweet potato starch in this study was obtained from the combined treatment of ultrasound and ozone with sodium metabisulfite as a maceration medium.

Item Type:	Project Paper
Subjects:	T Technology > TP Chemical technology
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	30 Jun 2026 10:27
Last Modified:	30 Jun 2026 10:27
URI:	http://psaspb.upm.edu.my/id/eprint/2832

Actions (login required)

View Item