STUDIES ON SWEET-POTATOES .1. CHANGES IN THE CARBOHYDRATES DURING PROCESSING

被引：0

作者：

SUSHEELAMMA, NS

REDDY, GC

RUKMANI, CS

THARANATHAN, RN

机构：

[1] Central Food Technological Research Institute, Department of Food Chemistry, Mysore

来源：

STARCH-STARKE | 1992年 / 44卷 / 05期

关键词：

D O I：

10.1002/star.19920440502

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：163 / 166

页数：4

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