Waramboi, J.G. and Dennien, S. and Gidley, M.J. and Sopade, P.A. (2011) Characterisation of sweetpotato from Papua New Guinea and Australia: Physicochemical, pasting and gelatinisation properties. Food Chemistry, 126 (4). pp. 1759-1770.
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Article Link(s): http://dx.doi.org/10.1016/j.foodchem.2010.12.077
Publisher URL: http://www.elsevier.com
The physicochemical and functional properties of flours from 25 Papua New Guinean and Australian sweetpotato cultivars were evaluated. The cultivars (white-, orange-, cream-, and purple-fleshed, and with dry matter, from 15 to 28 g/100 g), were obovate, oblong, elliptic, curved, irregular in shape, and essentially thin-cortexed (1-2 mm). Flour yield was less than 90 g/100 g solids, while starch, protein, amylose, water absorption and solubility indices, as well as total sugars, varied significantly (p < 0.05). Potassium, sodium, calcium, and phosphorus were the major minerals measured, and there were differences in the pasting properties, which showed four classes of shear-thinning and shear-thickening behaviours. Differential scanning calorimetry showed single-stage gelatinisation behaviour, with cultivar-dependent temperatures (61-84 degrees C) and enthalpies (12-27 J/g dry starch). Oval-, round- and angular-shaped granules were observed with a scanning electron microscope, while X-ray diffraction revealed an A-type diffraction pattern in the cultivars, with about 30% crystallinity. This study shows a wide range of sweetpotato properties, reported for the first time.
|Additional Information:||© Crown Copyright.|
|Keywords:||Physicochemical properties; pasting; gelatinisation; crystallinity; granule morphology; minerals; starch; sweet potato cultivars; starch properties; sri-lanka; cultivars; tuber; root; varieties; digestion; kinetics; systems; storage.|
|Subjects:||Plant culture > Field crops > Root and tuber crops|
Plant culture > Horticulture. Horticultural crops
|Deposited On:||23 May 2011 04:28|
|Last Modified:||23 May 2011 04:36|
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