Physicochemical Properties of Caribbean Sweet Potato (Ipomoea batatas (L) Lam) Starches

Food and Bioprocess Technology

Volumn 5, Issue 2, 2012, Pages 576-583

  Aina, Adebisola J ^a   Falade, Kolawole O ^b   Akingbala, John O ^a   Titus, Pathelene ^c  

^a UNIVERSITY OF THE WEST INDIES   (Trinidad and Tobago)

^b UNIVERSITY OF IBADAN   (Nigeria)

^c CARDI St Vincent and The Grenadines   (Saint Vincent and the Grenadines)

Author keywords

Caribbean; Physicochemical properties; Proximate composition; Starches; Sweet potato

Indexed keywords

AMYLOSE CONTENT; BREAKDOWN VISCOSITY; CARIBBEAN; IPOMOEA BATATAS; PASTING PROPERTY; PASTING TEMPERATURE; PEAK VISCOSITIES; PHYSICOCHEMICAL PROPERTY; PROXIMATE COMPOSITIONS; RAPID VISCO ANALYZERS; RAPID VISCO UNITS; SETBACK VISCOSITY; STANDARD METHOD; SWEET POTATO; SWELLING POWER;

PLANTS (BOTANY); SOLUBILITY; SUGARS;

STARCH;

IPOMOEA BATATAS;

EID: 84856573773     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0316-6     Document Type: Article

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