Characteristics of dry and moist type sweet potato starches
1988
Shin, M.S. (Chonnam National Univ., Kwangju (Korea R.). Dept. of Food and Nutrition) | Ahn, S.Y. (Seoul National Univ., Suwon (Korea R.). Dept. of Food and Nutrition)
Granular shapes and sizes, physicochemical properties and gelatinization patterns of sweet potato starches from Wonki(the dry type) and Chunmi(the moist type) were investigated. Starch granules of sweet potatoes were round. Granule sizes of Wonki starch were mainly 11um and those of Chunmi starch were 12um and 17um. Wonki starch had lower water binding capacity and swelling power than Chunmi starch. But Wonki starch had higher amylose content, gelatinization temperature, moisture content for gelatinization and temperature for gelatinization than Chunmi starch
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