Abstract

• Starch is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. It can be modified chemically to increase their positive attribute. The present research work was focused on the preparation of modified starch from sweet potato using both acid treatment method and cross-link method. The prepared modified starch was used in the preparation of some food products such as biscuit and mayonnaise. Fresh and mature sweet potatoes were collected from Pyin Oo Lwin Township, Mandalay Region. The most suitable conditions for the preparation of starch were 1:6 (w/v) ratio of sweet potato to water at 4 hr settling time. The most favourable conditions for the preparation of modified starch from sweet potato by acid treatment were 0.5 mL of 10 % hydrochloric acid at room temperature for 15 min. In cross-link method, the most suitable conditions were 5mL of 0.1 % sodium tripolyphosphate at room temperature for 30 min. The characteristics of starch and modified starches such as ash, moisture, pH, gelatinization temperature, solubility, swelling power and amylose content were investigated. Both sweet potato starch and prepared modified starches by two different methods were identified by FT-IR and SEM method. It was used in the preparation of mayonnaise and biscuit.