The objectives of this study were: 1) to isolate starch and process flour from three cultivars of sweetpotatoes, and determine their proximate composition, particle size and crystallinity; and 2) to rank selected appearance, texture and flavor attributes of the sweetpotato cultivars. The mean moisture contents of the starches ranged from 4.4±0.2 to 6.0±0.3%, while color values ranged from 80.9±0.8 to 86.9±0.4. Flours had moisture contents of 3.9±0.1 to 4.3±0.2, and L* values ranged from 82.8±0.2 to 85.0±0.03. The starch granules appeared to be round or oval with characteristic dimensions in the range of 2.6–36.0μm. Consumers ranked the J6/66 as significantly least preferred (p<0.05) than the other two cultivars.


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    Titel :

    Bulk Ingredients from Three Cultivars of Sweetpotatoes: Composition and Properties


    Weitere Titelangaben:

    Sae Technical Papers


    Beteiligte:
    Bovell-Benjamin, A. C. (Autor:in) / Dean, D. (Autor:in) / Bromfield, E. (Autor:in) / Kpomblekou-A, K. (Autor:in) / Abdalla, M. (Autor:in) / Alvarez, M. (Autor:in) / Biswas, M. (Autor:in) / Gichuhi, P. (Autor:in)

    Kongress:

    International Conference On Environmental Systems ; 2004



    Erscheinungsdatum :

    2004-07-19




    Medientyp :

    Aufsatz (Konferenz)


    Format :

    Print


    Sprache :

    Englisch




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