Sweetpotato French fries (SPFF) are growing in popularity, however limited information is available on SPFF textural properties in relation to chemical composition. This study investigated the relationship between chemical components of different sweetpotato varieties and textural characteristics of SPFF. Sixteen sweetpotato genotypes were evaluated for (1) chemical constituents; (2) instrumental and sensory textural properties of SPFF; and (3) the relationship between chemical components, instrumental measurements, and sensory attributes. Dry matter (DM), alcohol-insoluble solids (AIS), starch, sugar, and oil content, and also α- and β-amylase activities were quantified in raw sweetpotatoes and SPFF. Peak force and overall hardness describing instrumental textural properties of SPFF were measured using a texture analyzer. Descriptive sensory analysis was conducted and 10 attributes were evaluated by a trained panel. Results showed that DM, AIS, and starch content in raw sweetpotatoes were significantly correlated (P < 0.05) with instrumental peak force and overall hardness (r = 0.41 to 0.68), and with sensory surface roughness, hardness, fracturability, and crispness (r = 0.63 to 0.90). Total sugar content in raw sweetpotatoes was positively correlated with sensory smoothness and moistness (r = 0.77), and negatively correlated with instrumental peak force and overall hardness (r = -0.62 to -0.69). Instrumental measurements were positively correlated with sensory attributes of hardness, fracturability, and crispness (r = 0.68 to 0.96) and negatively correlated with oiliness, smoothness, moistness, and cohesiveness (r = -0.61 to -0.91). Therefore, DM, AIS, starch, and total sugar contents and instrumental measurements could be used as indicators to evaluate sweetpotato genotypes for SPFF processing.In recent years, sweetpotato French fries (SPFF) have grown in popularity, but limited information is available on SPFF textural properties in relation to the differences in chemical constituents among sweetpotato varieties. This study demonstrated that sensory texture attributes of SPFF varied widely and were significantly correlated with chemical components such as dry matter, starch, and total sugar contents of raw sweetpotatoes and instrumental texture measurements of SPFF. The knowledge generated from this study will benefit the food industry and breeding programs with the selection of sweetpotato varieties for improved SPFF quality.
Abstract : Research and development (R&D) in advanced materials technology is being driven within the Australian Defence Science and Technology Organisation (DSTO) by requirements to enhance safety and survivability of platforms and personnel, along with requirements for enhanced maintainability and operability of platforms. The R&D in advanced materials is aimed at program delivery across the capability life-cycle. This paper focuses on advanced materials research in the forward-looking enabling R&D domain where the intersection of key technologies in areas such as nano and microtechnology, biotechnology, stealth materials, smart materials and structures, and energy generation and storage is being explored. The paper presents three innovative projects which illustrate the range of technologies being addressed under the leading-edge DSTO Corporate Enabling Research Program (CERP) on Signatures, Materials and Energy. The enabling R&D projects outlined in this paper range between technology readiness levels from a program in smart sensors for structural health monitoring which is currently transitioning to field application, to longer-term, leading-edge development based on electromaterials for biomimetic actuation. A feature of each of the projects is strong external leveraging beyond DSTO to deliver challenging interdisciplinary S&T.
This paper overviews some recent S&T innovations in smart materials and structures at the Australian Defence Science and Technology Organisation (DSTO) under a Corporate Enabling Research Program (CERP) on Signatures, Materials and Energy. The CERP program includes development and transitioning of technology across the maritime, air and land domains, with the major focus of the smart materials program component being to increase the safety, availability and maintainability of Defence assets. Three specific examples are provided of the smart materials and structures program, ranging across the spectrum of technology readiness from new concept phase to technology transitioning, viz.: (i) Advances in smart sensing for prognostics-based platform management; (ii) Fabrication of nanostructured and ultrafine grained materials through top-down severe plastic deformation processing of bulk materials; (iii) Innovative application of carbon nanotubes/conducting polymers as artificial muscles for low-power propulsion and control of small autonomous underwater systems. In each case, the DSTO effort is underpinned by strong university or industry linkages to deliver challenging interdisciplinary S&T.
Abstract Sweet potato proteins have been shown to possess antioxidant and antidiabetic properties in vivo. The ability of a protein to exhibit systemic effects is somewhat unusual as proteins are typically susceptible to digestive enzymes. This study was undertaken to better understand how digestive enzymes affect sweet potato proteins. Two fractions of industrially processed sweet potato peel, containing 6.8% and 8.5% protein and 80.5% and 83.3% carbohydrate, were used as a source of protein. Sweet potato proteins were incubated with pepsin, trypsin, and chymotrypsin and protein breakdown was visualized with SDS ‐ PAGE . After pepsin digestion, samples were assayed for amylase inhibitory activity. Sporamin, the major storage protein in sweet potatoes, which functions as a trypsin inhibitor as well, exhibited resistance to pepsin, trypsin, and chymotrypsin. Sporamin from blanched peel of orange sweet potatoes was less resistant to pepsin digestion than sporamin from outer peel and from extract of the white‐skinned Caiapo sweet potato. Trypsin inhibitory activity remained after simulated gastric digestion, with the Caiapo potato protein and peel samples exhibiting higher inhibitory activity compared to the blanched peel sample. Amylase and chymotrypsin inhibitory activity was not present in any of the samples after digestion.
Abstract : A simple and low cost sensor for detecting the water ingress in the adhesive bond line was designed. A compressed polypyrrole (PPy) powder was embedded in an epoxy adhesive sandwiched between two aluminium (2024) substrates. Interactions between PPy and water resulted in a rapid increase in resistivity. The DC resistivity increased more than 20 times the initial value when the PPy was contacted by water. The increase was consistent with AC impedance at low frequencies which showed 10 times increase if one PPy disc (3 mm diameter) was embedded or 100 times increase if there were 3 PPy disc embedded when the cell was immersed in a brine solution for approximately 1000 h. The resistivity of compressed PPy embedded in the bondline was unchanged after 2000 h ageing at 100 C. This indicates a good thermal stability. An initial test indicated that the inclusion of a single 5mm diameter PPy disc in a 25mm diameter bonded joint did not significantly decrease the dry adhesive strength of the adhesive joint. These results indicate that the sensor could potentially meet the requirements of a bond degradation sensor in terms of: (1) low cost (few cents for one PPy disc); (2) sensitivity to water; (3) long-term stability; (4) ease of monitoring; and (5) sustaining the dry bond strength.
Small, highly-mobile "swimming" robots are desired for underwater monitoring operations, including pollution detection, video mapping and other tasks. Actuator materials of all types are of interest for any application where space is limited. This constraint certainly applies to the small-scale swimming robot, where multiple small actuators are needed for forward/backward propulsion, steering and diving/surfacing. A number of previous studies have demonstrated propulsion of floating objects using IPMC type polymer actuators [1-3] or piezoceramic actuators [4, 5]. Here, we show how propulsion is also possible using a multi-layer polypyrrole bimorph actuator. The actuator is based on our previously published work showing very fast resonance actuation in polypyrrole bending-type actuators [6]. The bending actuator is a tri-layer structure, in which the gold-PVDF (porous poly(vinylidene fluoride) membrane) substrate was coated on both sides with polypyrrole layers to form an electrochemical cell. Polypyrrole films on gold coated PVDF were grown galvanostatically at a current density of 0.10 mA/cm2 for 12 hours from propylene carbonate (PC) solution containing 0.1 M Li+TFSI-, 0.1 M pyrrole and 1% (w/w) water. The polypyrrole deposited PVDF was thoroughly rinsed with acetone and stored in 0.1 M Li+TFSI- / PC solution. The edges of the bulk film were trimmed off and the bending actuators were prepared as rectangular strips typically 2mm wide and 25 mm long. These actuators gave fast operation in air (to 90 Hz), and were utilised as active flexural joints on the tail fin of a fishshaped floating "boat". The actuators were attached to a simple truncated shaped fin and the deflection angle was analysed in both air and liquid for excitation with +/- 1V square wave at a range of frequencies. The mechanical resonance of the fin was seen to be 4.5 Hz in air and 0.45 Hz in PC, which gave deflection angles of approximately 60° and 55° respectively. The boat contained a battery, receiver unit and electronic circuit attached to the actuator fin assembly. Thus, the boat could be operated by remote control, and by varying the frequency and duty cycle applied to the actuator, the speed and direction of the boat could be controlled. The boat had a turning circle as small as 15 cm in radius and a maximum speed of 2m/min when operating with a tail frequency of approximately 0.7 Hz. The efficiency of the flapping tail fin was analysed and it was seen that operation at this frequency corresponded with a Strouhal number in the optimal range.
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