X Tutup
Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2013 Dec;50(6):1193-9.
doi: 10.1007/s13197-011-0453-6. Epub 2011 Jul 15.

Studies of sugar composition and starch morphology of baked sweet potatoes (Ipomoea batatas (L.) Lam)

Yung-Chang Lai  1 , Che-Lun Huang  1 , Chin-Feng Chan  2 , Ching-Yi Lien  3 , Wayne C Liao  4
Affiliations

Studies of sugar composition and starch morphology of baked sweet potatoes (Ipomoea batatas (L.) Lam)

Yung-Chang Lai et al. J Food Sci Technol. 2013 Dec.

Abstract

Sugar composition of seven sweet potato cultivars was successfully analyzed. Fresh CYY95-26 sweet potatoes had the highest (8.41%) total sugar content while TNG73 had the lowest (4.5%). For these fresh sweet potatoes, maltose content was very low (0 ~ 0.39%). Because 49.92 ~ 92.43% of total sugars were sucrose, sucrose was the major sugar composition of fresh sweet potatoes. After the baking treatment, the total sugar content of baked sweet potatoes was dramatically increased due to the formation of maltose. The maltose content significantly increased from 0 ~ 0.39% to 8.81 ~ 13.97% on dry weight basis. Therefore, maltose should be included in calculating the total sugar content. Electronic micrographs of fresh sweet potato samples showed that the size of starch granules was generally less than 20 μm. After the baking treatment, starch granules completely gelatinized.

Keywords: Maltose; Starch morphology; Sugar; Sweet potato.

PubMed Disclaimer

Figures

Fig. 1
Fig. 1
Electronic micrographs of (a) fresh and (b) baked sweet potatoes (1,000X, 15KV)
See this image and copyright information in PMC

References

    1. Ahmed M, Akter MS, Eun JB. Peeling, drying temperatures, and sulphite-treatment affect physicochemical properties and nutritional quality of sweet potato flour. Food Chem. 2010;121:112–118. doi: 10.1016/j.foodchem.2009.12.015. - DOI
    1. Ahromrit A, Nema PK. Heat and mass transfer in deep-frying of pumpkin, sweet potato and taro. J. Food Sci Technol. 2010;47:632–637. doi: 10.1007/s13197-010-0100-7. - DOI - PMC - PubMed
    1. Aina AJ, Falade KO, Akingbala JO, Titus P. Physicochemical properties of twenty-one Caribbean sweet potato cultivars. Int J Food Sci Tech. 2009;44:1696–1704. doi: 10.1111/j.1365-2621.2009.01941.x. - DOI
    1. Arvanitoyannis IS, Vaitsi OB. A review of tomato authenticity: quality control methods in conjunction with multivariate analysis (chemometrics) Crit Rev Food Sci Nutr. 2007;47:675–699. doi: 10.1080/10408390600948568. - DOI - PubMed
    1. Arvanitoyannis IS, Vaitsi O, Mavromatis A. Physico-chemical and sensory attributes in conjunction with multivariate analysis of two potato (Solanum tuberosum L.) cultivars after 90 days of storage: an exploratory study. Int J Food Sci Tech. 2008;43:1960–1970. doi: 10.1111/j.1365-2621.2008.01799.x. - DOI

LinkOut - more resources

X Tutup