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Tạp chí khoa học ĐHCT
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Bài báo - Tạp chí
Vol. 11, No. 2 (2019) Trang: 38-43
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Article info.



Received 14 Jan 2019
Revised 06 Jul 2019

Accepted 30 Jul 2019


Sweet potato (Ipomoea batatas L.) is an important agricultural plant grown in Dong Thap province to obtain tubers because of high starch yield. However, starch content and properties vary depending on genotype and growing conditions. The objective of this study was to determine content and physicochemical characteristics (chemical compositions, swelling power, viscosity and solubility) of starches obtained from two sweet potato samples (white and yellow sweet potatoes) from three locations in Chau Thanh district, Dong Thap province. On the dry matter basis, the starch content of sweet potatoes ranged from 49.8 to 66.8%, and the white sweet potato grown at Hoa Tan village had the highest starch content. On the wet matter basis, the starch content of sweet potatoes ranged from 16.1 to 20.4%, and the yellow sweet potato at Hoa Tan village had the highest starch content. The protein, fat, ash and total carbohydrate contents ranged from 0.15 to 0.25%, 0.07 to 0.14%, 0.15 to 0.22%, and 99.47 to 99.57%, respectively. The yellow sweet potato grown at Tan Phu village had highest starch swelling power at 90oC (15.42 g water/ g starch), while the yellow sweet potato from Hoa Tan village had highest solubility at 90oC (9.56%). In addition, starch suspension of the white sweet potato from Tan Phu village signified highest final viscosity and setback (626 and 390 BU, respectively), resulting in greatest resistance against retrogradation. The results of this study would provide useful information to select a high starch-content sweet potato practically grown in Dong Thap province for starch production.


Dong Thap, physicochemical characteristics, starch, sweet potato

Cited as: Khoa, N.L.A., Tien, N.N.T., Phuong, L.T.K. and Hung, P.V., 2019. Content and physicochemical properties of starches from different kinds of sweet potatoes grown in Dong Thap province. Can Tho University Journal of Science. 11(2): 38-43.


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