| Title |
Studies of sugar composition and starch morphology of baked sweet potatoes (Ipomoea batatas (L.) Lam)
|
|---|---|
| Published in |
Journal of Food Science and Technology, July 2011
|
| DOI | 10.1007/s13197-011-0453-6 |
| Pubmed ID | |
| Authors |
Yung-Chang Lai, Che-Lun Huang, Chin-Feng Chan, Ching-Yi Lien, Wayne C. Liao |
| Abstract |
Sugar composition of seven sweet potato cultivars was successfully analyzed. Fresh CYY95-26 sweet potatoes had the highest (8.41%) total sugar content while TNG73 had the lowest (4.5%). For these fresh sweet potatoes, maltose content was very low (0 ~ 0.39%). Because 49.92 ~ 92.43% of total sugars were sucrose, sucrose was the major sugar composition of fresh sweet potatoes. After the baking treatment, the total sugar content of baked sweet potatoes was dramatically increased due to the formation of maltose. The maltose content significantly increased from 0 ~ 0.39% to 8.81 ~ 13.97% on dry weight basis. Therefore, maltose should be included in calculating the total sugar content. Electronic micrographs of fresh sweet potato samples showed that the size of starch granules was generally less than 20 μm. After the baking treatment, starch granules completely gelatinized. |
X Demographics
The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| United States | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Scientists | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 92 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Portugal | 1 | 1% |
| Unknown | 91 | 99% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 18 | 20% |
| Student > Ph. D. Student | 13 | 14% |
| Researcher | 11 | 12% |
| Student > Bachelor | 10 | 11% |
| Student > Doctoral Student | 5 | 5% |
| Other | 5 | 5% |
| Unknown | 30 | 33% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 37 | 40% |
| Chemistry | 8 | 9% |
| Biochemistry, Genetics and Molecular Biology | 5 | 5% |
| Engineering | 2 | 2% |
| Materials Science | 2 | 2% |
| Other | 4 | 4% |
| Unknown | 34 | 37% |
Attention Score in Context
This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 22 January 2014.
All research outputs
#18,361,534
of 22,741,406 outputs
Outputs from Journal of Food Science and Technology
#905
of 1,435 outputs
Outputs of similar age
#97,899
of 117,188 outputs
Outputs of similar age from Journal of Food Science and Technology
#26
of 30 outputs
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