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Studies on sweet potatoes: Part 1. Changes in the carbohydrates during processing.

Susheelamma, N. S. and Changala Reddy, G. and Rukmani, C. S. and Tharanathan, R. N. (1992) Studies on sweet potatoes: Part 1. Changes in the carbohydrates during processing. Starch/Staerke, 44 (5). pp. 163-166.

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Abstract

The qualitative and quantitative changes in the nature of different carbohydrate fractions of sweet potatoes (hard and soft cooking types), after dry (baking and toasting) and wet (steaming) processing have been studied. Maltose, glucose and fructose were the predominant sugars in the ethanol soluble fraction. The total sugar and amylose contents significantly decreased in the ethanol insoluble residues. This was supported by the decrease in blue value and the absorption maxima of the iodine complex.

Item Type: Article
Uncontrolled Keywords: carbohydrate, sweet potatoes, cooking, baking, toasting, steaming, processing have been studied
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 01 Carbohydrates
600 Technology > 08 Food technology > 23 Vegetables > 02 Potato
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 May 2016 06:23
Last Modified: 27 May 2016 06:23
URI: http://ir.cftri.com/id/eprint/5704

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