Proposal
VIETNAM NATIONAL UNIVERSITY – HCMC
INTERNATIONAL UNIVERSITY
School of Biotechnology
BSc THESIS PROJECT PROPOSAL
PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF ANNEALING TREATED YAM&SWEET POTATO STARCHES
I/Project general information
Name of study : Physicochemical and functional properties of annealing treated sweet and yam potato starches
Field of study: Food biotechnology
Supervisors: Dr. Pham Van Hung
Host institute: school of biotechnology at HCM international university
Time: 1/2013-5/2013
Budget estimation:
II/- RESEARCH PROPOSAL
1.AIM:
* Prepareration of heat-moisture treated in presentation of diferent organic acid * Deternimination of physicochemical properties of treated starch * Invesstigation of resistant starch contents of treadted starch
2. Background
2.1 Literature review 2.1.1Overview of Sweet and yam potato
Sweet Potato - common name applied to a perennial, trailing herb of the bindweed family. The plant, which is native to tropical America, is cultivated on sandy or loamy soils throughout many warm regions of the world, and exists as an important food staple in a number of countries. It is planted primarily for its thick, edible roots, called sweet potatoes. The name is due to a sugar content. The process of extracting and refining the starch is similar to the potato starch process. Sweet potato starch granules vary from 4 to 40 microns with 19 micron in average. The small granules affect extraction procedures in particular the dewatering. The amylose content is 19% - 25%.
Yam PotatoMost of the starch employed by food industries isproduced by extraction from corn, cassava, sweet potato,wheat or rice. Yam tubers (Dioscorea alata) are another potential starch source that could be used as food ingredient, but that has not been explored commercially (Valetudie, 1992). Several researchers have studied flour and starch obtained from yam tubers in order to find new food applications (Ciacco & DAppolonia,
INTERNATIONAL UNIVERSITY
School of Biotechnology
BSc THESIS PROJECT PROPOSAL
PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF ANNEALING TREATED YAM&SWEET POTATO STARCHES
I/Project general information
Name of study : Physicochemical and functional properties of annealing treated sweet and yam potato starches
Field of study: Food biotechnology
Supervisors: Dr. Pham Van Hung
Host institute: school of biotechnology at HCM international university
Time: 1/2013-5/2013
Budget estimation:
II/- RESEARCH PROPOSAL
1.AIM:
* Prepareration of heat-moisture treated in presentation of diferent organic acid * Deternimination of physicochemical properties of treated starch * Invesstigation of resistant starch contents of treadted starch
2. Background
2.1 Literature review 2.1.1Overview of Sweet and yam potato
Sweet Potato - common name applied to a perennial, trailing herb of the bindweed family. The plant, which is native to tropical America, is cultivated on sandy or loamy soils throughout many warm regions of the world, and exists as an important food staple in a number of countries. It is planted primarily for its thick, edible roots, called sweet potatoes. The name is due to a sugar content. The process of extracting and refining the starch is similar to the potato starch process. Sweet potato starch granules vary from 4 to 40 microns with 19 micron in average. The small granules affect extraction procedures in particular the dewatering. The amylose content is 19% - 25%.
Yam PotatoMost of the starch employed by food industries isproduced by extraction from corn, cassava, sweet potato,wheat or rice. Yam tubers (Dioscorea alata) are another potential starch source that could be used as food ingredient, but that has not been explored commercially (Valetudie, 1992). Several researchers have studied flour and starch obtained from yam tubers in order to find new food applications (Ciacco & DAppolonia,
References: 1. HMS Chan, JC Brand-Miller. (2001). Original Communication.The glycaemic index values of Vietnamese foods. European Journal of Clinical Nutrition, 55, 1076–1083. 4. P. V. Hung, David W. Hatcher, W. Barke. (2011). Phenolic acid composition of sprouted wheats by ultra-performance liquid chromatography (UPLC) and their antioxidant activities. Food Chemistry, 126, 1896–1901. 5.R. Hoover, G. Swamidas and T. Vasanthan. (1993). Studies on physicochemical of native, defatted anh heat – moisture treated pigeon pea (Cajanus caja L) starch. Carbohydrate Research, 246, 185 – 203.