Bulk Ingredients from Three Cultivars of Sweetpotatoes: Composition and Properties 2004-01-2527
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.
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. Download Citation
Author(s):
A. C. Bovell-Benjamin, P. Gichuhi, M. Abdalla, M. Biswas, E. Bromfield, M. Alvarez, K. Kpomblekou-A, D. Dean
Affiliated:
Tuskegee University
Pages: 15
Event:
International Conference On Environmental Systems
ISSN:
0148-7191
e-ISSN:
2688-3627
Related Topics:
Particulate matter (PM)
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