Abstract
Occasionally, commercial sweetpotato starch is unfavorable due to odor and whiteness. In this study, the characteristics resulting from the adsorption of some compounds into commercial starches were examined; the compounds are considered to cause a qualitative deterioration of the starch granules. Each starch adsorbed a similar amount of lactic acid, and the respective Nägeli amylodextrins (NA) adsorbed comparable amounts. In regard to butyric acid, no difference in the amounts adsorbed into the starches was found either, but the amounts adsorbed by their NA were significantly less than those by the starch granules. On whiteness of the starches, both polyphenol (chlorogenic acid) and iron ion were indispensable for grayish color development of the starch granules. The amounts of chlorogenic acid adsorbed into the starches were nearly identical, except for potato starch which scarcely adsorbed it. Thus far, no characteristic adsorbability of sweetpotato starch has been recognized. However, regarding the adsorption of ferric chloride, unusual adsorbability was found in sweetpotato starch.
