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Article: Properties of starch noodles as affected by sweetpotato genotype

TitleProperties of starch noodles as affected by sweetpotato genotype
Authors
Issue Date1997
PublisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistry
Citation
Cereal Chemistry, 1997, v. 74 n. 2, p. 182-187 How to Cite?
AbstractStarch was extracted from 14 sweetpotato genotypes from the Philip-pines. The Rapid Visco-Analyzer (RVA) viscoamylographs of the starches showed Type A pasting curves, characterized by a high pasting peak followed by a high degree of shear-thinning. The major difference among genotypes was in the sharpness of the peak, with some showing a very sharp peak while others showed a broad peak. This difference was related to time from onset of pasting to peak viscosity, and to stability ratio (holding viscosity/peak viscosity), which were also highly correlated (r = 0.84, P < 0.01) to each other. Stability ratio was also correlated to noodle firmness (r = 0.95, P < 0.01), rehydration (cooked weight) (r = -0.89, P < 0.01), and swelling volume of the starch (r = -0.62, P < 0.05). The amylose content was correlated significantly only to peak viscosity (r = -0.84, P < 0.01). Significant differences in texture and cooking quality of the starch noodles produced from the different genotypes was found. It was shown that the RVA viscoamylographs could be used to detect differences in pasting characteristics of sweetpotato starch which are related to quality of noodle produced.
Persistent Identifierhttp://hdl.handle.net/10722/178605
ISSN
2015 Impact Factor: 1.036
2015 SCImago Journal Rankings: 0.566
References

 

DC FieldValueLanguage
dc.contributor.authorCollado, LSen_US
dc.contributor.authorCorke, Hen_US
dc.date.accessioned2012-12-19T09:48:38Z-
dc.date.available2012-12-19T09:48:38Z-
dc.date.issued1997en_US
dc.identifier.citationCereal Chemistry, 1997, v. 74 n. 2, p. 182-187en_US
dc.identifier.issn0009-0352en_US
dc.identifier.urihttp://hdl.handle.net/10722/178605-
dc.description.abstractStarch was extracted from 14 sweetpotato genotypes from the Philip-pines. The Rapid Visco-Analyzer (RVA) viscoamylographs of the starches showed Type A pasting curves, characterized by a high pasting peak followed by a high degree of shear-thinning. The major difference among genotypes was in the sharpness of the peak, with some showing a very sharp peak while others showed a broad peak. This difference was related to time from onset of pasting to peak viscosity, and to stability ratio (holding viscosity/peak viscosity), which were also highly correlated (r = 0.84, P < 0.01) to each other. Stability ratio was also correlated to noodle firmness (r = 0.95, P < 0.01), rehydration (cooked weight) (r = -0.89, P < 0.01), and swelling volume of the starch (r = -0.62, P < 0.05). The amylose content was correlated significantly only to peak viscosity (r = -0.84, P < 0.01). Significant differences in texture and cooking quality of the starch noodles produced from the different genotypes was found. It was shown that the RVA viscoamylographs could be used to detect differences in pasting characteristics of sweetpotato starch which are related to quality of noodle produced.en_US
dc.languageengen_US
dc.publisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistryen_US
dc.relation.ispartofCereal Chemistryen_US
dc.titleProperties of starch noodles as affected by sweetpotato genotypeen_US
dc.typeArticleen_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-0030868366en_US
dc.identifier.hkuros22410-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0030868366&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume74en_US
dc.identifier.issue2en_US
dc.identifier.spage182en_US
dc.identifier.epage187en_US
dc.publisher.placeUnited Statesen_US
dc.identifier.scopusauthoridCollado, LS=6603767372en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US

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