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Bulk Ingredients from Three Cultivars of Sweetpotatoes: Composition and Properties
Technical Paper
2004-01-2527
ISSN: 0148-7191, e-ISSN: 2688-3627
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English
Abstract
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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Citation
Bovell-Benjamin, A., Gichuhi, P., Abdalla, M., Biswas, M. et al., "Bulk Ingredients from Three Cultivars of Sweetpotatoes: Composition and Properties," SAE Technical Paper 2004-01-2527, 2004, https://doi.org/10.4271/2004-01-2527.Also In
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