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The effect of acid and heat-moisture treatment (HMT) on rheological, differential scanning calorimetry (DSC) and textural characteristics of starch isolated from sweetpotato variety PSP-21 is investigated and compared with a commercially available arrowroot starch. The range of characteristics observed makes sweetpotato starch amenable to different applications based on their properties and it is also found that sweetpotato starches have a great potential for use in food formulation.

β-Glucan is a fibrous polysaccharide and good source of soluble dietary fiber having multiple functional and medicinal properties. Functionality of β-glucan extracts was investigated followed by studying the characteristics of cakes containing 2.5-7.5% of this extracts. Yield, purity, foaming ability, DPPH activity, WBC and SP β-glucan extracts of germinated millets improved due to germination. The in vitro antioxidant activity of cake increased from 18.23 to 22.58% with increase in β-glucan level from 2.5 to 7.5%. The volume index of cake was improved with β-glucan addition up to 5.0% and decreased with further addition to 7.5%. TPA characteristics of the cake improved significantly with β-glucan addition where as firmness decreased with increase in β-glucan content. Panelists rated highly cake fortified with β-glucan levels up to 5.0%. The decrease in sensory score at higher β-glucan level could be attributed to the increase in gumminess, cohesiveness and decrease in resilience score. The L and b values of cake crust and crumbs decreased significantly whereas ‘a’ value increased significantly with increase in β-glucan levels. Overall, the addition of upto 5.0% β-glucan extract in wheat flour cake improved its physicochemical, textural, sensory and in vitro antioxidant characteristics. [ABSTRACT FROM AUTHOR]