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Article: Genetic variation in color of sweetpotato flour related to its use in wheat-based composite flour products

TitleGenetic variation in color of sweetpotato flour related to its use in wheat-based composite flour products
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. 5, p. 681-686 How to Cite?
AbstractSweetpotato flours vary widely in color depending on genotype, and when used in wheat-based composite flours, they will impart characteristic colors which may be favorable or unfavorable for particular food products. Sweetpotato flour (SPF) was prepared from 44 genotypes and analyzed for proximate composition and biochemical properties. The Hunter Color L*, a*, b* values of the dry SPF and their modified Pekar slicks (PS) with water and with alkali were measured. Polyphenol oxidase activity, α-amylase activity, and total sugar were significantly correlated to L* values of dry SPF and of their PS tests with water and with alkali. The yellow pigment level was significantly correlated to the yellowness (b*) of the dry flour and of the PS test with water, but less correlated to b* of the PS test with alkaline. The results indicated a complex biochemical basis to SPF color, and no single biochemical factor examined was adequate to predict the color of a food product made from SPF. However, the PS color parameters were highly correlated with the color of dough sheets for white-salted and yellow-alkaline noodles made from wheast and sweetpotato composite flour (75:25). Thus, the simple modified PS test could be used in screening of genotypes for color stability and suitability for a specific end-use. SPF genotypes conferred a wide range of colors on composite flour dough preparations. Some colors, particularly the range of greens and bright orange, may be useful in specialty product development.
Persistent Identifierhttp://hdl.handle.net/10722/68538
ISSN
2015 Impact Factor: 1.036
2015 SCImago Journal Rankings: 0.566
References

 

DC FieldValueLanguage
dc.contributor.authorCollado, LSen_HK
dc.contributor.authorMabesa, LBen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:05:30Z-
dc.date.available2010-09-06T06:05:30Z-
dc.date.issued1997en_HK
dc.identifier.citationCereal Chemistry, 1997, v. 74 n. 5, p. 681-686en_HK
dc.identifier.issn0009-0352en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68538-
dc.description.abstractSweetpotato flours vary widely in color depending on genotype, and when used in wheat-based composite flours, they will impart characteristic colors which may be favorable or unfavorable for particular food products. Sweetpotato flour (SPF) was prepared from 44 genotypes and analyzed for proximate composition and biochemical properties. The Hunter Color L*, a*, b* values of the dry SPF and their modified Pekar slicks (PS) with water and with alkali were measured. Polyphenol oxidase activity, α-amylase activity, and total sugar were significantly correlated to L* values of dry SPF and of their PS tests with water and with alkali. The yellow pigment level was significantly correlated to the yellowness (b*) of the dry flour and of the PS test with water, but less correlated to b* of the PS test with alkaline. The results indicated a complex biochemical basis to SPF color, and no single biochemical factor examined was adequate to predict the color of a food product made from SPF. However, the PS color parameters were highly correlated with the color of dough sheets for white-salted and yellow-alkaline noodles made from wheast and sweetpotato composite flour (75:25). Thus, the simple modified PS test could be used in screening of genotypes for color stability and suitability for a specific end-use. SPF genotypes conferred a wide range of colors on composite flour dough preparations. Some colors, particularly the range of greens and bright orange, may be useful in specialty product development.en_HK
dc.languageengen_HK
dc.publisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistryen_HK
dc.relation.ispartofCereal Chemistryen_HK
dc.titleGenetic variation in color of sweetpotato flour related to its use in wheat-based composite flour productsen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0009-0352&volume=74&spage=681&epage=686&date=1997&atitle=Genetic+variation+in+color+of+sweetpotato+flour+related+to+its+use+in+wheat-based+composite+flour+productsen_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.scopuseid_2-s2.0-0030695056en_HK
dc.identifier.hkuros31591en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0030695056&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume74en_HK
dc.identifier.issue5en_HK
dc.identifier.spage681en_HK
dc.identifier.epage686en_HK
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridCollado, LS=6603767372en_HK
dc.identifier.scopusauthoridMabesa, LB=6506652897en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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