Works (6)
Updated: March 29th, 2024 13:21
2023 journal article
Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes
FOOD CHEMISTRY-X, 21.
author keywords: Sweet potato; Sweetness; Texture; Sensory; Ipomoea batatas; Texture profile analysis
open access via doi.org (publisher)
UN Sustainable Development Goal Categories
2. Zero Hunger
(Web of Science)
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: February 12, 2024
2023 article
Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures (vol 137, 108377, 2023)
Allan, M. C., Read, Q. D., & Johanningsmeier, S. D. (2023, May). FOOD HYDROCOLLOIDS, Vol. 139.
UN Sustainable Development Goal Categories
2. Zero Hunger
(Web of Science; OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: March 27, 2023
2022 journal article
Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures
FOOD HYDROCOLLOIDS, 137.
author keywords: Sweetpotato; French fry; Starch; Amylopectin; Texture
UN Sustainable Development Goal Categories
2. Zero Hunger
(Web of Science)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: January 17, 2023
2022 article
Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers
Allan, M. C., & Johanningsmeier, S. D. (2022, August 9). JOURNAL OF FOOD SCIENCE.
author keywords: chip; enzyme; fat; sweetpotato; texture
MeSH headings : Cell Wall; Cellulases; Cooking / methods; Esterases; Ipomoea batatas; Maltose; Pectins; Peptide Hydrolases; Polygalacturonase; Polymers
Source: Web Of Science
Added: August 22, 2022
2022 journal article
Variable Effects of Twenty Sugars and Sugar Alcohols on the Retrogradation of Wheat Starch Gels
FOODS, 11(19).
author keywords: starch; retrogradation; sweetener stereochemistry; molar volume; Avrami equation; sugar; sugar alcohol
UN Sustainable Development Goal Categories
2. Zero Hunger
(Web of Science; OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: October 24, 2022
2021 journal article
Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries
JOURNAL OF FOOD SCIENCE, 86(5), 1819–1834.
author keywords: French fry; Ipomoea batatas; starch pasting; sweet potato; texture
MeSH headings : Amylose / analysis; Chemical Phenomena; Cooking / methods; Ipomoea batatas / chemistry; Plant Tubers / chemistry; Sensation; Starch / chemistry; Temperature; Viscosity
TL;DR:
The physiochemical properties of starch, the most abundant component in sweetpotato fries, were further explored in this study to better understand the properties ofSweetpotato starch that influence SPFF textures and can be used bysweetpotato processors and breeders for developing new sweetpotatos designed for production of fried products with desirable textures.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(Web of Science)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: May 17, 2021
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