scholarly journals Histological Observation on Callus Tissue Derived from Root-tuber of Sweet Potato.

1968 ◽  
Vol 37 (4) ◽  
pp. 619-623
Author(s):  
Tetsuo NAKAJIMA ◽  
Toshihiko YAMAGUCHI
Keyword(s):  
Sweet Potato ◽  
Callus Tissue ◽  
Histological Observation ◽  
Root Tuber

Evaluating the nutritional and sensory quality of bread, cookies and noodles made from wheat supplemented with root tuber flour

2017 ◽  
Vol 119 (4) ◽  
pp. 895-908 ◽  
Author(s):  
Kwame Obeng Dankwa ◽  
Yu-Jiao Liu ◽  
Zhi-En Pu
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Sensory Quality ◽  
Global Market ◽  
Crude Fiber ◽  
High Price ◽  
Content Type ◽  
Root Tuber ◽  
General Acceptability

Purpose Due to the rise in urbanization, demand for easily prepared foods such as pastries and noodles has risen. But the high price of wheat in the global market puts financial stress on low-income people, especially on those living in tropical regions, where wheat does not thrive well. They depend solely on imported wheat, which is expensive due to importation cost, or seek other relatively less-nutritious cereals. Therefore the purpose of this paper is to investigate the possibility of supplementing wheat flour with flour from relatively cheap and easy-to-produce root tuber, such as cassava, potato and sweet potato. Design/methodology/approach Strong-, medium- and weak-gluten wheat flours were supplemented with flour from cassava, potato and sweet potato at 10, 20 and 30 percent. Strong gluten composites were used to make bread, whereas medium and weak gluten composites were used for cookie and noodle production, respectively. Protein, ash, fat, crude fiber, moisture, carbohydrate, gluten, zeleny and energy contents of each composite were tested. Findings The nutritional and sensory quality of bread, cookies and noodles made from wheat flour supplemented with root tuber flour at 10, 20 and 30 percent was assessed. Results revealed that mixing wheat flour and root tuber flour has important effects on the moisture, protein, carbohydrate, fat, ash, gluten, zeleny sedimentation value and crude fiber content of the resulting mixture. Moisture and carbohydrate increased while protein and fat significantly (p<0.05) decreased with increasing root tuber flour levels in formulations. Gluten content also decreased significantly with rising root tuber flour concentrations. There was a mild reduction in bread’s general acceptability at 10 and 20 percent in potato composites; thus potato flour was still acceptable at 20 percent. Cassava flour composite also topped with a general acceptability score of 69.26 at 20 percent in cookies, whereas sweet potato composite achieved a score of 84.81 in noodles. Originality/value This work has successfully confirmed that wheat flour could be supplemented up to 20 percent with root tuber flour without compromising the nutritional and sensory quality of products. It has also demonstrated that different products require different root tuber flour substitution for optimum results. Potato at 10 percent substitution was found to be best for bread production. Cassava and sweet potato at 10 percent substitution were also best for cookies and noodles, respectively. With respect to protein content only, sweet potato substitution is better than cassava and potato.

Starch-accumulating Sweet Potato Callus Tissue Devoid ofβ-Amylase but with Two Starch Phosphorylase Isozymes

1993 ◽  
Vol 57 (8) ◽  
pp. 1311-1315 ◽  
Author(s):  
Heng-Long Wang ◽  
Ping-Du Lee ◽  
Rong-Huary Juang ◽  
Jong-Ching Su
Keyword(s):  
Sweet Potato ◽  
Callus Tissue ◽  
Starch Phosphorylase ◽  
Potato Callus

A-, B- and C-type starch granules coexist in root tuber of sweet potato

2020 ◽  
Vol 98 ◽  
pp. 105279 ◽  
Author(s):  
Ke Guo ◽  
Long Zhang ◽  
Xiaofeng Bian ◽  
Qinghe Cao ◽  
Cunxu Wei
Keyword(s):  
Sweet Potato ◽  
Starch Granules ◽  
Root Tuber

scholarly journals Factors Affecting to the Sprouting from the Growing Root-tuber of Sweet Potato

1972 ◽  
Vol 41 (4) ◽  
pp. 454-458
Author(s):  
Tetsuo NAKAJIMA ◽  
Shigeo NONOYAMA
Keyword(s):  
Sweet Potato ◽  
Factors Affecting ◽  
Root Tuber

scholarly journals Effects of Variety and Growing Location on Physicochemical Properties of Starch from Sweet Potato Root Tuber

Molecules ◽  
2021 ◽  
Vol 26 (23) ◽  
pp. 7137
Author(s):  
Laiquan Shi ◽  
Yibo Li ◽  
Lingshang Lin ◽  
Xiaofeng Bian ◽  
Cunxu Wei
Keyword(s):  
Physicochemical Properties ◽  
Sweet Potato ◽  
Water Solubility ◽  
Amylose Content ◽  
Lamellar Thickness ◽  
X Ray Diffraction ◽  
Thickness Swelling ◽  
Iodine Absorption ◽  
Root Tuber ◽  
Diffraction Patterns

Three sweet potato varieties with purple-, yellow-, and white-fleshed root tubers were planted in four growing locations. Starches were isolated from their root tubers, their physicochemical properties (size, iodine absorption, amylose content, crystalline structure, ordered degree, lamellar thickness, swelling power, water solubility, and pasting, thermal and digestion properties) were determined to investigate the effects of variety and growing location on starch properties in sweet potato. The results showed that granule size (D[4,3]) ranged from 12.1 to 18.2 μm, the iodine absorption parameters varied from 0.260 to 0.361 for OD620, from 0.243 to 0.326 for OD680 and from 1.128 to 1.252 for OD620/550, and amylose content varied from 16.4% to 21.2% among starches from three varieties and four growing locations. Starches exhibited C-type X-ray diffraction patterns, and had ordered degrees from 0.634 to 0.726 and lamellar thicknesses from 9.72 to 10.21 nm. Starches had significantly different swelling powers, water solubilities, pasting viscosities, and thermal properties. Native starches had rapidly digestible starch (RDS) from 2.2% to 10.9% and resistant starch (RS) from 58.2% to 89.1%, and gelatinized starches had RDS from 70.5% to 81.4% and RS from 10.8% to 23.3%. Two-way ANOVA analysis showed that starch physicochemical properties were affected significantly by variety, growing location, and their interaction in sweet potato.

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