Article ID Journal Published Year Pages File Type
10543312 Food Chemistry 2011 12 Pages PDF
Abstract
► We characterise 25 cultivars of sweetpotato for their main properties. ► The cultivars either readily paste in excess water or exhibit restricted swelling. ► Starch granule morphology and crystalline structure are identical in the cultivars. ► There are differences in amylose content and enthalpy of gelatinisation. ► Functional properties of the cultivars are predictable from the chemical properties.
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Authors
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