ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Sweet potato purees were pH adjusted (some also heat treated) and stored up to 9 months in sealed containers at room temperature. Some purees were treated with amylolytic enzymes before or after storage. Rheology and carbohydrates were evaluated after 0, 3, 7, and 9 months. Nonenzyme treated purees at 4.2 pH were semi-solids after 3 months storage, but those at 1.5 and 11.5 pH had lower viscosities. Amylolytic enzyme treatments lowered molecular weights and viscosities. Pre-storage treatments were more effective than post storage in molecular weight reduction. Post storage treatments were more effective in viscosity reduction.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb07574.x
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