Viscoelastic properties of sweet potato complementary porridges as influenced by endogenous amylases

Sweet potato (Ipomoea batatas L.) roots contain amylolytic enzymes, which hydrolyze starch thus having the potential to affect the viscosity of sweet potato porridges provided the appropriate working conditions for the enzymes are attained. In this study, the effect of sweet potato variety, postharv...

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Veröffentlicht in:Food Sci Nutr
Hauptverfasser: Nabubuya, Agnes, Namutebi, Agnes, Byaruhanga, Yusuf, Schuller, Reidar B., Narvhus, Judith, Wicklund, Trude
Format: Artigo
Sprache:Inglês
Veröffentlicht: John Wiley and Sons Inc. 2017
Schlagworte:
Original Research
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5694867/
https://ncbi.nlm.nih.gov/pubmed/29188034
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.492
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