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Effect of Steaming on Vitato Flour and Starch Quality<br />

Nur Hawa Eleena Binti Mohamad Nasir<br />

Supervisor: Dr. Yusnita Binti Hamzah<br />

Bachelor of Food Science (Food Technology)<br />

School of Food Sciences and Technology<br />

VitAto is a nutritious sweet potato containing high β-carotene and had been used to<br />

produce varieties of food products. Though, for optimum product quality, some products<br />

preferred starches in their pre-gelatinized form. However, limited study had been done<br />

on the effect of pre-gelatinization on the properties of VitAto starch. Thus, this study will<br />

be carried out to pre-gelatinize VitAto tubers using steaming method and to determine<br />

it’s physicochemical and starch functional properties. The sliced tubers will be steamed<br />

using pressurized steamer and dried using hot air drying before grinding (

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