Bulk Ingredients from Three Cultivars of Sweetpotatoes: Composition and Properties Tuskegee University

Format:

Conference/Event

Author/Creator:

Bovell-Benjamin, A. C., author.

Conference Name:

International Conference On Environmental Systems (2004-07-19 : Colorado Springs, Colorado, United States)

Language:

English

Physical Description:

1 online resource

Place of Publication:

Warrendale, PA SAE International 2004

Summary:

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 2.636.0μm. Consumers ranked the J6/66 as significantly least preferred (p<0.05) than the other two cultivars

Notes:

Vendor supplied data

Publisher Number:

2004-01-2527

Access Restriction:

Restricted for use by site license