Bulk Ingredients from Three Cultivars of Sweetpotatoes: Composition and Properties

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Bulk Ingredients from Three Cultivars of Sweetpotatoes: Composition and Properties

Bovell-Benjamin, A. C. / Dean, D. / Bromfield, E. / Kpomblekou-A, K. / Abdalla, M. / Alvarez, M. / Biswas, M. / Gichuhi, P.

Abstract

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 2.6–36.0μm. Consumers ranked the J6/66 as significantly least preferred (p<0.05) than the other two cultivars.

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Document information

Title :

Bulk Ingredients from Three Cultivars of Sweetpotatoes: Composition and Properties

Additional title:

Sae Technical Papers

Contributors:

Bovell-Benjamin, A. C. (author) / Dean, D. (author) / Bromfield, E. (author) / Kpomblekou-A, K. (author) / Abdalla, M. (author) / Alvarez, M. (author) / Biswas, M. (author) / Gichuhi, P. (author)

Conference:

International Conference On Environmental Systems ; 2004

Published in:

Sae Technical Paper Series

Publication date :

2004-07-19

ISSN :

2688-3627 , 0148-7191

DOI :

https://doi.org/10.4271/2004-01-2527

Type of media :

Conference paper