A Comparative Analysis of Solanum tuberosum and Ipomea batatas on Physiochemical properties.

Dr. Anil B , Misba Naaz

Starch Content, Nutritional Value, Cooking Properties, Gelatinization Property, Potato and Sweet Potato.

Potatoes and sweet potatoes are two widely consumed and versatile tubers with distinct physiochemical properties. This study aims to provide a comparative analysis of these two tubers based on their physiochemical characteristics. Various parameters such as moisture content, pH, swelling power, gelatinization capacity, starch content, and sugar content and fat content, were investigated to evaluate the nutritional value and potential health benefits of potatoes and sweet potatoes. The results revealed that both potatoes and sweet potatoes have high moisture content, with potatoes containing slightly higher levels that is 8.2% for potato and 6.5% for sweet potato. Swelling power(g/g) and gelatinization (%) capacity also differed with potato (28.6 g/g) (38.6%) and sweet potato (8.6g/g) (87.03%) respectively, understanding such properties help in their industrial use. sweet potatoes (4.3%) contain a higher proportion of sugars, especially sucrose than potato (1.16%). This difference in starch composition contributes to differences in taste, texture, and cooking properties between the two tubers.

Published Paper   E-Certificate

"A Comparative Analysis of Solanum tuberosum and Ipomea batatas on Physiochemical properties.", IJSDR - International Journal of Scientific Development and Research (www.IJSDR.org), ISSN:2455-2631, Vol.8, Issue 7, page no.605 - 609, July-2023, Available :https://ijsdr.org/papers/IJSDR2307088.pdf

Volume 8 Issue 7, July-2023

Pages : 605 - 609

Paper Reg. ID: IJSDR_207718

Published Paper Id: IJSDR2307088

Downloads: 000347246

Research Area: Biological Science

Country: Shapur Nagar Hyderabad, Telangana, India

Published Paper PDF: https://ijsdr.org/papers/IJSDR2307088

Published Paper URL: https://ijsdr.org/viewpaperforall?paper=IJSDR2307088

ISSN: 2455-2631 | IMPACT FACTOR: 9.15 Calculated By Google Scholar | ESTD YEAR: 2016

An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 9.15 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator

Publisher: IJSDR(IJ Publication) Janvi Wave

This work is licensed under a Creative Commons Attribution 4.0 International License and The Open Definition