||Applications of sweet potato starch have been extensively and globally engaged in various technical and industrial value-added products. The peels, perceived as domestic waste have always been underexploited and neglected as its reuse been limited to animal feeds overtime. Hence, a strong rationale in the adoption of sweet potato peels starch (SPPS) as an additive and anti-caking agent with powder sucrose (PS) as extensively used in confectionery products has been investigated.
The extracted product was defined by its identity, sensory, physical and chemical properties.
Positive iodine test for starch, odour ,taste, pH(6.5),moisture content (8.28%),bulk density(1.70g/ml),tapped density(0.87g/ml), angle of repose(78o),carr’s index(23.05), hausner’s ratio(1.51), amylase content(21.34%), water-binding capacity (2.14) and gelatinizing temperature (65o) were the parameters studied with the extracted starch.
Furthermore, eleven blends (SPPS + PS) were developed and comparatively analyzed with pH, total dissolved solids (TDS), electrical conductivity (EC), bulk (BD) and tapped density (TD) with respect to control product.Blend B [2%SPPS & 98%PS] (pH=7.0, TDS= 47ppm, EC=0.047uS/cm, TD=2.56g/ml, BD= 0.83g/ml) and C [3%SPPS & 97%PS] (pH=6.8, TDS=52ppm, EC=0.052uS/cm, TD=2.70g/ml, BD=0.80g/ml) are relatively closer with the same properties of the control [3%SPPS & 97%] (pH=6.7, TDS=53ppm, EC=0.050uS/cm ,TD=2.67g/ml, BD=0.77g/ml).
Hence, with mild chemically modified approach especially in the aspect of powder flowability and compressibility, starch from potato peels can serve as a good anti-caking and anti-oxidant agents especially in food industries and material science