TY  - JOUR
TI  - Physicochemical and functional characterisation of starches from sweet potato varieties grown in Sabah, Malaysia
AU  - Yin, Lim Hooi
AU  - Ronie, Macdalyna Esther
AU  - Abdul Aziz, Ahmad Hazim
AU  - Putra, Nicky Rahmana
AU  - Mamat, Hasmadi
PY  - 2026
JO  - Exploration of Foods and Foodomics
VL  - 4
SP  - 1010159
DO  - 10.37349/eff.2026.1010159
UR  - https://www.explorationpub.com/Journals/eff/Article/1010159
AB  - Aim: To compare the proximate composition, granule morphology, and functional properties of starches isolated from white-, orange-, and purple-fleshed sweet potatoes cultivated in Sabah, Malaysia, and to evaluate their potential as native starch sources for food applications. Methods: Starches were isolated from three sweet potato varieties and analysed for proximate composition, extraction yield, bulk density, colour parameters, water and oil absorption capacities, swelling power, solubility, least gelation concentration, and pasting properties. Granule morphology was examined using scanning electron microscopy. Results: All starches exhibited high purity, with carbohydrate contents ranging from 88.72% to 89.26% and minimal levels of protein, fat, fibre, and ash (< 1%). White-fleshed sweet potato starch showed the highest carbohydrate content and extraction yield, whereas purple-fleshed starch had comparatively higher crude fat content and bulk density. Scanning electron microscopy revealed smooth, intact granules with heterogeneous shapes and sizes across all varieties. Functionally, purple-fleshed starch demonstrated the lowest gelation concentration (2% w/v) and the highest peak and breakdown viscosities, indicating rapid thickening behaviour. In contrast, white-fleshed starch exhibited greater swelling power, solubility, and higher final and setback viscosities, suggesting stronger gel-forming capacity during cooling. Orange-fleshed starch generally showed lower viscosity development but comparatively greater paste stability. Water and oil absorption capacities were similar among the starches, while colour differences reflected decreasing lightness from white- to purple-fleshed varieties. Conclusions: There are clear varietal differences in sweet potato starch functionality. These findings indicate that Sabah sweet potato starches are promising native ingredients for applications requiring controlled thickening, gel formation, and viscosity stability, such as sauces, fillings, and structured starch-based products.
ER  -