检索结果-南通市图书馆

Potential Use of Selected Sweetpotato (<i>Ipomea batatas</i>Lam) Varieties as Defined by Chemical and Flour Pasting Characteristics

引用

Food and Nutrition Sciences 2012年第7期3卷 889-896页

作者： Agnes Nabubuya Agnes Namutebi Yusuf Byaruhanga judith narvhus Trude Wicklund Department of Chemistry Biotechnology and Food Science Norwegian University of Life Sciences Aas Norway Department of Food Technology and Nutrition Makerere University Kampala Uganda

Chemical and functional properties of ten sweetpotato varieties were investigated. The sweetpotato were of various flesh colours which included orange, yellow, cream and white with dry matter content ranging from 30.2% - 39.2%. The sweetpotato varieties varied significantly (p < 0.05) in total amylase activity, total starch and amylose content whose value ranges were 0.256 - 0.570 mg/ml/min 68.4% - 73.6%, 16.2% - 23.4% respectively. The pH of flours from the different sweetpotato varieties ranged from 6.01 - 6.64. The pasting behaviours of the sweetpotato flours also showed significant differences (p < 0.05) in the individual parameters (peak time, pasting temperature, peak viscosity, trough viscosity, final viscosity, breakdown and setback) among the different varieties. The results revealed the influence of variety on the chemical composition of sweetpotato and their pasting properties. Correlations were also revealed among different components of the sweetpotatoes which would be a basis in selection of the varieties for processing into different products.

关键词： Sweetpotato Chemical Properties Pasting Characteristics

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Amylolytic Activity in Selected Sweetpotato(Ipomoea batatas Lam)Varieties during Development and in Storage

引用

Food and Nutrition Sciences 2012年第5期3卷 660-668页

作者： Agnes Nabubuya Agnes Namutebi Yusuf Byaruhanga judith narvhus Yngve Stenstrøm Trude Wicklund Department of Food Technology and Nutrition Makerere UniversityKampalaUganda Department of Chemistry Biotechnology and Food ScienceNorwegian University of Life SciencesAasNorway

Sweetpotato varieties (five) were investigated for changes in α- and β-amylase activities during root development and on subjection of harvested roots to different postharvest handling and storage conditions. Changes in α- and β-amylase activities in development were monitored from 10 weeks after planting. At physiological maturity, sweetpotato roots were harvested and subjected to various conditions: freshly harvested roots and cured roots (spread under the sun for four days at 29℃ - 31℃ and 63% - 65% relative humidity), stored at ambient conditions (23℃ - 26℃ and 70% - 80% relative humidity) and in a semi-underground pit (19℃ - 21℃ and 90% - 95% relative humidity). Generally α- and β-amylase activities increased during development with NASPOT 9 and 10 consistently registering the highest activities and NASPOT 1 the lowest activity. Generally, maximum α-amylase activities were achieved at week 3 in ambient stores for NASPOT 9 and NASPOT 10 at 0.930 and 0.897 CU/g, respectively. Maximum β-amylase activity was achieved in ambient stores at week 3 and 4 for fresh and cured NASPOT 9 at 806 and 782 BU/g, respectively. Generally, curing and storing sweetpotatoes in ambient conditions registered the highest amylase activity. Maximum α- and β-amylase activities were registered at 67℃ - 68℃ and 58℃ - 60℃, respectively. These findings provide information for controlled modification of amylase activities of these sweetpotato varieties for product development efforts and monitoring the shelf life of the roots during storage.

关键词： Sweetpotato α-Amylase β-Amylase Development Postharvest Handling Storage

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Amylolytic Activity in Selected Sweetpotato (Ipomoea batatas Lam) Varieties during Development and in Storage

引用

Food and Nutrition Sciences（食品与营养科学） 2012年第5期

作者： Agnes Nabubuya Agnes Namutebi Yusuf Byaruhanga judith narvhus Yngve Stenstrøm Trude Wicklund

来源：评论

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：