ReviewFoods (Basel, Switzerland)2025
Advances in Processing Techniques and Determinants of Sweet Potato Starch Gelatinization.
Review in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Optimization of processing conditions for improved functional properties of poundo flour made from precooked sweet potato tubers.Journal of the science of food and agriculture · 2026Article
- Effects of Brown Seed Coat Retention and Thermal Processing on Nutritional Composition, Bioactive Compounds, Antioxidant Activity, and Functional Properties of Jackfruit Seed Flour.Foods (Basel, Switzerland) · 2026Article
- Isolation, Identification, and Diversity Analysis of Endophytic Fungi from Sweetpotato.Journal of fungi (Basel, Switzerland) · 2026Article
- Predicting End-Use Quality in Russet Potatoes Through Biochemical and Starch Analysis.Journal of food science · 2026Article
- Processing-Induced Changes in Bioactive Compounds and Antioxidant Activity of Orange-Fleshed Sweet Potato (Foods (Basel, Switzerland) · 2025Article
- Article
- Physical and Functional Properties of Sweet Potato Flour: Influence of Variety and Drying Method.Molecules (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sweet potato starch is an important source of starch in food processing, but its natural functionality is relatively limited, restricting its performance in certain applications. Gelatinized sweet potato starch, with enhanced structural and functional properties, has broader potential applications in food products. During the gelatinization process, the crystalline structure of sweet potato starch changes, making it suitable for use in various food formulations. Gelatinized sweet potato starch can be produced through techniques such as moist heat processing, extrusion, and spray drying, with the gelatinization effect influenced by factors such as moisture content and temperature. This review summarizes the gelatinization techniques and influencing factors for sweet potato starch, highlighting how structural changes under different conditions affect the quality of the final food products. Understanding these techniques and influencing factors helps optimize the gelatinization process of sweet potato starch, enhancing its application in foods such as noodles and baked goods. This knowledge provides theoretical support and practical guidance for the further utilization of sweet potato starch in the food industry.
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Registered trials
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