Abstract:
Sweet potato flour is limited uses in Indonesia,but modification of its properties may make it more suitable for many using in traditional products. Soaking sweet potato flour in sodium trypolyphosphat solution is the chemical modification to give sweet potato flour desired physical properties for application in the manufacture of various starch/flour based products. Chemically modified yellow sweet potato flour were characterized to understand the functional properties, microstructural profile and pasting behaviour then used to make artificial rice. The results indicated that the native flour had similarity on FTIR spectral pattern treated sweet potato flour, although had different absorbance spectra intensities. Higher concentration of sodium trypolyphosphat solution and the length of soaking process were able to degrade and influenced peak gelatinization temperature and peak height index within samples. Soaking sweet potato flour in sodium trypolyphosphat solution solution could retain the antioxidant and carotene in sweet potato flour but caused significant changes in granule morphology and had a dramatic influence on all the pasting properties. Artificial rice from native and modified sweet potato flour showed significant differences in physical properties.
