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Physicochemical Properties of Flour and Characterization of Starch from New
Variety of Malaysian Purple Sweet Potato (Anggun)
Nur Ezzah Binti Abd. Razak
Supervisor: Dr. Yusnita Hamzah
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Anggun variety (Anggun 1, Anggun 2, Anggun 3) is a new purple sweet potato produced
by Malaysian Agricultural Research and Development Institute (MARDI) which contains
high nutrient source of dietry fiber and antioxidant (anthocyanins). Starch is the primary
form of carbohydrate storage in sweet potato which might have differences in properties
from different varieties. Thus, this study will be carried out to determine the
physicochemical properties of flour as well as to determine the composition and thermal
properties of starch extracted from these Anggun varieties. Physical properties that will
be carried out are particle size distribution, bulk density, angle repose and swelling power.
While chemical properties including digestibility study and oil absorption capacity.
Starches will be analyzed for their total starch, amylose content, microstructural images
(SEM), gelatinization and retrogradation properties (DSC). It is expected that different
variety of Anggun sweet potato will have different chemical composition and structures
that will affect their functional properties which might potentially have variety ways in
food industry application.
1315 | UMT UNDERGRADUATE RESEARCH DAY