Acetylated Starch Prepared from Sweet Potato (Ipomoea batatas. L): Functional and Pasting Properties

The starch from sweet potato (Ipomoea batatas L) was extracted and then modified through acetylation with acetic acid to produce acetylated sweet potato starch. The native and modified starches were analyzed for their functional characteristics and pasting properties, and were also characterized using Fourier Transform Infrared (FTIR) Spectroscopy and Scanning Electron Microscopy (SEM). The results showed a decrease in the contents of moisture, ash, protein, fat, and fiber after modification. The acetylation process led to an increase in swelling power, solubility, and the capacity for water and oil absorption in the starch, while it exhibited the lowest gel concentration, reduced syneresis, and enhanced transparency. The acetylated starch demonstrated a decrease in pasting temperature, setback, and final viscosity values. An FTIR band at 1792 cm-1 confirmed the successful formation of acetylated starch via the esterification process. The SEM image indicated that the acetylated starch exhibited agglomeration of the starch granules. These findings underscore the significant potential of acetylated sweet potato starch in the production of confectioneries, salad cream, mayonnaise, texturizing agents, thickeners, stabilizers, and fillers for beverages and baked goods, while also contributing to industrial energy and time savings.