Journal of Taiwan Agricultural Research

Author:Hsin-chen Lee* and Yi-shin Chen

Abstract:

    The objectives of this research are to study β-amylase activity in raw root status, and changes of starch and soluble sugar content and texture after processing in sweet potato (Ipomoea batatas (L.) Lam.). Tainung 66 and Tainung 57 showed (+) β-amylase activity immediately after harvesting. Tainung 68 did not show (+) activity until stored two weeks. Satsumahikari did not show (+) activity through the experiment period. After baking, the starch content decreased in Tainung 66, Tainung 57 and Tainung 68, and the ratio of decreasing were larger in Tainung 66 and Tainung 57. The soluble sugar content was higher in Tainung 66 and Tainung 57 than in Tainung 68. The texture of steamed sweet potato could be measure by the texture analyzer by judging the probe pressure curve. The probe pressure curve jutted trend from high to low were Satsumahikari, Tainung 68, Tainung 57, and Tainung 66, in that order. The probe pressure curve jutted more; the texture was more dry mouth feel. The results indicated that after baking the soluble sugar content influenced by β-amylase activity in raw root status. The β-amylase activity influenced the texture character of the steamed sweet potato, also. It’s necessary to use the β-amylase activity rapid test method to detect β-amylases activity in raw status to select the appropriate variety to improve the product quality of processing in sweet potato.

Key words:Sweet potato, Starch, Soluble sugar, β-amylase, Texture

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