Maltose Generation by Beta-amylase and its Relation to Eating Quality of Steamed Storage Roots of Sweet Potato Cultivars, Including Recently Developed Varieties in Japan

The sweetness and texture of heat-cooked storage roots are major factors regarding the eating quality of sweet potatoes. The sweetness (Brix%) of steamed storage roots stored for not longer than three months after harvesting correlated with the concentration of maltose (wt.%) in the roots. The conce...

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Veröffentlicht in:	JARQ. Japan agricultural research quarterly 2018/01/01, Vol.52(1), pp.7-16
Hauptverfasser:	NAKAMURA, Yoshiyuki, KURANOUCHI, Toshikazu, OHARA-TAKADA, Akiko, MASUDA, Ryoichi, KUMAGAI, Toru, KATAYAMA, Kenji
Format:	Artikel
Sprache:	eng
Schlagworte:	starch starch pasting temperature sweetness texture
Online-Zugang:	Volltext
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