Citation
Nevara, Gita Addelia and Chay, Shyan Yea and Syed Muhammad, Sharifah Kharidah and Mohd Ghazali, Hasanah and Karim, Roselina
(2019)
How pullulanase affects resistant starch and antioxidant activity in purple sweet potato powder?
Turkish Journal of Agriculture - Food Science and Technology, 7 (11).
pp. 1795-1798.
ISSN 2148-127X
Abstract
Purple sweet potato (PSP) serves as a potential source for dual functionalities of resistant starch (RS) and antioxidants. This study aims to evaluate the effects of pullulanase enzyme on these functionalities. Results showed that the incorporation of pullulanase into PSP powder could significantly increase the RS content from 3.06 g/100g to 7.11 g/100g. However, total anthocyanin content and DPPH radical scavenging activity reduced significantly, due to the interference from RS fragments on anthocyanins. Securing both functionalities (RS and antioxidant) within the same sample is seemingly impossible. A compromise between RS and antioxidant properties in coloured, starchy plant powders is recommended.
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Food Science and Technology |
| DOI Number: | https://doi.org/10.24925/turjaf.v7i11.1795-1798.2621 |
| Publisher: | Turkish Journal of Agriculture - Food Science and Technology |
| Keywords: | Anthocyanin; Antioxidant; Pullulanase; Resistant starch; Sweet potato |
| Depositing User: | Azhar Abdul Rahman |
| Date Deposited: | 21 Sep 2020 06:51 |
| Last Modified: | 21 Sep 2020 06:51 |
| Altmetrics: | http://altmetrics.com-details.php?domain=psair.upm.edu.my&doi=10.24925/turjaf.v7i11.1795-1798.2621 |
| URI: | http://psasir.upm.edu.my/id/eprint/80086 |
| Statistic Details: | View Download Statistic |
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