The Impact of Microwave Treatment on Quality Characteristics of Starch From Sweet Potato ( Ipomoea batatas )

Vollständiger Abstract

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ABSTRACT This study aimed to investigate the effects of microwave treatment on the functional, structural, thermal, and color properties of sweet potato starch to enhance its industrial applicability. Sweet potato starch was extracted using an alkali method and modified at microwave powers of 100, 300, 450, 600, and 900 W for 3 min at 50% moisture content, with native starch (T0) as the control. The modified starches were analyzed for color (L, a, b*), bulk density, tapped density, Hausner ratio, Carr's index, water absorption capacity (WAC), water solubility index (WSI), turbidity, FTIR, XRD, TGA, DSC, and SEM. Results showed that bulk density (0.46–0.54 g/ml) and tapped density (0.61–0.79 g/ml) remained nearly unchanged, while Hausner ratio decreased from 1.49 (T0) to 1.25 (T3), and Carr's index improved from 32.08% to 17.54% (T4), indicating better flowability. WAC increased from 1.64 g/g (T0) to 2.46 g/g (T5), and WSI rose from 0.82 to 0.94 g/g, reflecting enhanced porosity. Lightness (L*) declined from 91.78 to 78.09, redness (a*) shifted from negative (‐0.22) to positive (4.15), and yellowness (b*) increased from 5.02 to 18.22. FTIR revealed broadened O‐H peaks indicating structural disruption, TGA showed decreased thermal stability, DSC exhibited increased gelatinization enthalpy, and SEM revealed rough, pitted, and aggregated granule morphology. Microwave treatment significantly alters sweet potato starch properties, improving water interaction and flowability while reducing lightness and thermal stability, thereby broadening its potential in food and biodegradable material industries.