| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543312 | Food Chemistry | 2011 | 12 Pages |
Abstract
⺠We characterise 25 cultivars of sweetpotato for their main properties. ⺠The cultivars either readily paste in excess water or exhibit restricted swelling. ⺠Starch granule morphology and crystalline structure are identical in the cultivars. ⺠There are differences in amylose content and enthalpy of gelatinisation. ⺠Functional properties of the cultivars are predictable from the chemical properties.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Joel G. Waramboi, Sandra Dennien, Michael J. Gidley, Peter A. Sopade,