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- Joythi, A.N., et al. Show all 4 Authors
- Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1558-1563
- sweet potatoes; amylose; lactic acid bacteria; viscosity; carbohydrate content; swelling (materials); extraction; sweet potato flour; solubility; lactic fermentation; gelatinization; pasting properties
- ... The efficiency of starch extraction from sweet potato tubers was improved by lactic acid fermentation using a mixed culture inoculum. Study of the properties of the starchy flour showed that there was a significant reduction in the starch content and consequently the soluble and apparent amylose contents of fermented samples from all six varieties used. A fall in peak viscosity and viscosity break ...