文章基本信息

标题：Potential Use of Selected Sweetpotato (Ipomea batatas Lam) Varieties as Defined by Chemical and Flour Pasting Characteristics
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作者：Agnes Nabubuya ; Agnes Namutebi ; Yusuf Byaruhanga 等
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2012
卷号：3
期号：7
页码：889-896
DOI：10.4236/fns.2012.37118
出版社：Scientific Research Publishing
摘要：Chemical and functional properties of ten sweetpotato varieties were investigated. The sweetpotato were of various flesh colours which included orange, yellow, cream and white with dry matter content ranging from 30.2% - 39.2%. The sweetpotato varieties varied significantly (p < 0.05) in total amylase activity, total starch and amylose content whose value ranges were 0.256 - 0.570 mg/ml/min 68.4% - 73.6%, 16.2% - 23.4% respectively. The pH of flours from the different sweetpotato varieties ranged from 6.01 - 6.64. The pasting behaviours of the sweetpotato flours also showed significant differences (p < 0.05) in the individual parameters (peak time, pasting temperature, peak viscosity, trough viscosity, final viscosity, breakdown and setback) among the different varieties. The results revealed the influence of variety on the chemical composition of sweetpotato and their pasting properties. Correlations were also revealed among different components of the sweetpotatoes which would be a basis in selection of the varieties for processing into different products.
关键词：Sweetpotato; Chemical Properties; Pasting Characteristics