Altering Pasting Characteristics of Sweet Potato Starches through Amino Acid Additives

This study assessed the effects of amino acid additives, aspartic acid, leucine, lysine, and methionine, on the pasting and thermal characteristics of white- and orange-fleshed Beauregard sweet potato starches. A rapid visco analyzer 3D was used to determine pasting properties. In comparing pasting...

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Veröffentlicht in:	Journal of food science 2008-06, Vol.73 (5), p.C373-C377
Hauptverfasser:	Lockwood, S, King, J.M, Labonte, D.R
Format:	Artikel
Sprache:	eng
Schlagworte:	amino acid composition Amino acids Amino Acids - pharmacology amylose aspartic acid Aspartic Acid - pharmacology Biological and medical sciences Carbohydrates Chemical Phenomena Chemistry, Physical Cooking food additives food analysis Food Handling - methods Food industries Food science Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Gels - analysis Gels - chemistry Ipomoea batatas - chemistry Leucine - pharmacology Lysine - pharmacology Methionine - pharmacology pasting pasting properties Potatoes Proteins proximate composition Rapid visco analyzer analysis Species Specificity Starch - analysis Starch - chemistry Starch and starchy product industries starch products sweet potato starch sweet potatoes Three dimensional imaging Viscosity
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