scholarly journals Relationship between Starch Content and Activity of Starch Synthase and ADP-glucose Pyrophosphorylase in Tuberous Root of Sweet Potato.

1992 ◽  
Vol 61 (3) ◽  
pp. 463-468 ◽  
Author(s):  
Makoto NAKATANI ◽  
Michitaka KOMEICHI
Keyword(s):  
Sweet Potato ◽  
Starch Content ◽  
Starch Synthase ◽  
Tuberous Root ◽  
Adp Glucose Pyrophosphorylase

Effects of Irrigation Amount on Grain Starch Content, Starch Synthase Activity, and Water Use Efficiency in Wheat

2009 ◽  
Vol 35 (2) ◽  
pp. 324-333 ◽  
Author(s):  
Peng-Fei CHU ◽  
Zhen-Wen YU ◽  
Xiao-Yan WANG ◽  
Tong-Hua WU ◽  
Xi-Zhi WANG
Keyword(s):  
Water Use Efficiency ◽  
Water Use ◽  
Starch Content ◽  
Starch Synthase ◽  
Irrigation Amount ◽  
Grain Starch ◽  
Use Efficiency

scholarly journals Quality Attributes of Malaysia Purple-Fleshed Sweet Potato at Different Peel Condition

Agronomy ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 872
Author(s):  
Nurfarhana Shaari ◽  
Rosnah Shamsudin ◽  
Mohd Zuhair Mohd Nor ◽  
Norhashila Hashim
Keyword(s):  
Vitamin C ◽  
Sweet Potato ◽  
Dry Matter ◽  
Nutritional Value ◽  
Amylose Content ◽  
Starch Content ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Physical And Chemical ◽  
And Chemical Properties

In this study, physical and chemical properties (dry matter, ash, moisture, protein, fat, fiber, carbohydrate, starch, amylose, and vitamin C) of sweet potato tuber and flour of Anggun 1 cultivar were evaluated at different conditions. During peeling, the tuber and flour were processed subjected to three different conditions, which were unpeeled tubers (C1), peeled tubers (C2), and skin of tuber only (C3). From the results, the highest (p < 0.05) dry matter was observed in C1 while higher contents of ash, moisture, and protein were found in C3. Regarding the fat and vitamin C content, no significant differences (p > 0.05) were found between each condition. The highest fiber, carbohydrate, and amylose content (p < 0.05) were found in C1. The C1 and C2 reflected significantly higher (p < 0.05) starch content. Overall, these results provide important information about the peeling effect on the physical and chemical properties of Anggun 1. The information could be used as adding value to healthy food in the Malaysian diet due to the nutritional value of sweet potato.

Increase in Catalase mRNA in Wounded Sweet Potato Tuberous Root Tissue

1987 ◽  
Vol 28 (5) ◽  
pp. 919-924 ◽  
Author(s):  
Shigeru Sakajo ◽  
Kenzo Nakamura ◽  
Tadashi Asahi
Keyword(s):  
Sweet Potato ◽  
Tuberous Root ◽  
Root Tissue

scholarly journals POTENCIAL DE CLONES EXPERIMENTAIS DE BATATA-DOCE PARA PRODUÇÃO DE ETANOL

Nativa ◽  
2018 ◽  
Vol 6 (4) ◽  
pp. 352
Author(s):  
Adriano Mendes Lourenço ◽  
Aline Torquato Tavares ◽  
Tiago Alves Ferreira ◽  
Danilo Alves da Silva Porto Lopes ◽  
João Victor Gonçalves Carline ◽  
...  
Keyword(s):  
Ethanol Production ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Ethanol Yield ◽  
Starch Content ◽  
Great Ability ◽  
Ethanol Yields ◽  
Root Starch ◽  
Breeding Selection ◽  
Starch Yield

A batata-doce (Ipomoea batatas (L.) Lam.) tem sido reportada como uma das espécies de planta com grande capacidade de converter biomassa em matéria prima para produção de etanol. O objetivo do trabalho foi avaliar o potencial de clones de batata-doce para produção de etanol. Foram avaliados 60 clones de batata-doce para produtividade de raízes, teor de amido nas raízes, produtividade de amido, coloração da casca e da polpa e o rendimento de etanol. O clone BDTO#122,32 e as cultivares Ana Clara e Carolina Vitória com média de 46,77; 42,75 e 41,25 t ha-¹, respectivamente, foram os que mais conseguiram acumular biomassa na forma de raiz. Os clones que apresentam as maiores médias de produtividade de amido por hectare foram BDTO#144.22 e BDTO#100.23, com valores de 15,46 e 14,16% t ha-1, com rendimentos de etanol de 8,33 e 7,63 m³ ha-¹. Os clones BDTO#144.22 e BDTO#100.23 apresentaram as maiores médias de produtividade de amido por hectare e rendimento de etanol, sendo, portanto, os mais promissores para a produção de etanol.Palavras-chave: Ipomoea batatas (L.) Lam, melhoramento genético, seleção, biocombustível. POTENTIAL OF EXPERIMENTAL CLONES OF SWEET POTATO FOR ETHANOL PRODUCTION ABSTRACT:Sweet potato (Ipomoea batatas (L.) Lam.) Has been reported as one of the plant species with great ability to convert biomass into feedstock for ethanol production. The objective of this work was to evaluate the potential of sweet potato clones for ethanol production. Twenty-six sweet potato clones were evaluated for root productivity, root starch content, starch yield, bark and pulp color, and ethanol yield. Clone BDTO # 122.32 and cultivars Ana Clara and Carolina Vitória averaging 46.77; 42.75 and 41.25 t ha-1, respectively, were the ones that were able to accumulate biomass in the root form. The clones presenting the highest starch productivity per hectare were BDTO # 144.22 and BDTO # 100.23, with values of 15.46 and 14.16% t ha-1, with ethanol yields of 8.33 and 7.63 m³ ha-¹. The clones BDTO # 144.22 and BDTO # 100.23 showed the highest averages of starch productivity per hectare and yield of ethanol, thus being the most promising for the production of ethanol.Keywords: Ipomoea potatoes (L.) Lam, breeding, selection, biofuel.

scholarly journals Seleção de genótipos de batata-doce quanto à eficiência ao uso do fósforo em solos da região de cerrado

2013 ◽  
Vol 4 (4) ◽  
pp. 356-364
Author(s):  
Luziano Lopes Da Silva ◽  
Márcio Antônio Da Silveira ◽  
Rodrigo Ribeiro Fidelis ◽  
Rodrigo de Castro Tavares ◽  
Valéria Gomes Momenté ◽  
...  
Keyword(s):  
Experimental Design ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Block Design ◽  
Tuberous Root ◽  
Phosphorus Fertilization ◽  
Germplasm Bank ◽  
Randomized Block Design ◽  
The Family ◽  
Selection Of

The sweet potato (Ipomoea batatas (l.) Lam.) Lam) is a plant that produces tuberous root belonging to the family convolvulácea explored in practically all states of Brazil. The objective of this work was to select genotypes of the sweet potato as the efficiency of phosphorus use in cerrado soils with high and low availability of this nutrient. Were evaluated nine genotypes of sweet potato coming from the germplasm bank from the Federal University of the Tocantins, Brazil. The experimental design was in randomized block design with three replications being nine genotypes grown in two environments with low and high phosphorus availability, using doses of phosphorus fertilization from 20 and 120 kg ha-1 P2O5, applied at planting. To select genotypes suitable for environments proposed was used methodology for selection of the efficient use and response to phosphorus fertilization (efficiency and response). Genotype Amanda was classified as efficient and responsive, Barbara, Julia, Marcela and Carolina Vitoria as efficient, but not responsive and Livia, Duda, Ana Clara and Beatriz were classified as non-efficient, responsive but the absorption and utilization of phosphorus.

scholarly journals Yield and soil insect resistance in sweet potato clones

2019 ◽  
Vol 35 (6) ◽  
Author(s):  
Daiane da Silva Nóbrega ◽  
José Ricardo Peixoto ◽  
Michelle Souza Vilela ◽  
Anne Kelly da Silva Nóbrega ◽  
Elaine Caetano Santos ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Starch Content ◽  
Block Design ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Soil Conditions ◽  
Root Yield ◽  
Pests And Diseases ◽  
Soil Insects

Sweet potato (Ipomoea batatas) is a rustic horticultural crop with high production potential. However, the crop is susceptible to many pests and diseases. The objective of this study was to evaluate 10 genotypes of sweet potato regarding their yield and resistance to soil insects, under Brazilian cerrado soil conditions. Genotypes were selected from the Sweet Potato Germplasm Bank of Embrapa Hortaliças. The experiment was conducted at Água Limpa Farm, belonging to University of Brasilia (UnB), and consisted of a randomized block design, with 10 treatments (genotypes), 10 plants per plot, and four replications. The following traits were analyzed: number of perforations per root, incidence of roots injured by insects, plant resistance degree, root shape, total and marketable root yields, root peel color, root pulp color, pulp total soluble solids, pulp titratable acidity, pulp TSS/TA ratio, pulp moisture, and pulp starch yield. Genotype CNPH 53 (26.78 t ha-1) presented total root yield greater than the commercial variety Brazlândia Rosada (17.54 t ha-1). Genotype Santa Sofia (11.77 t ha-1) and Brazlândia (13.5 t ha-1) had similar marketable root yields. CNPH 53 showed the best agronomic performance, exhibiting moderate susceptibility to soil insects and root shape meeting the market standards. It also had low pulp TA (2.53%); high pulp TSS (12.25 °Brix) and pulp TSS/AT ratio (4.24); pulp moisture content close to 70%; and the highest pulp starch content (11.98%). The traits number of perforations per root, root shape, and pulp TA presented heritability values close to 70%. Marketable root yield, pulp moisture, and pulp starch content demonstrated heritability values greater than 90% and CVG/CVE greater than 1.

scholarly journals KARAKTERISTIK CAKE YANG DIBUAT DENGAN SUBTITUSI CAMPURAN TEPUNG PISANG BATU (Musa balbisiana colla) DAN UBI JALAR KUNING (Ipomea batatus L.)

2019 ◽  
Vol 2 (2) ◽  
pp. 56
Author(s):  
Nugroho Setya Budi ◽  
Yhulia Praptiningsih ◽  
Maryanto Maryanto
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Starch Content ◽  
Chemical Properties ◽  
Loaf Volume ◽  
Potato Flour ◽  
Organoleptic Characteristics ◽  
High Preference ◽  
Banana Flour ◽  
Sweet Potato Flour

ABSTRACT Cake is made from wheat flour, sugar, and eggs. The supply of wheat flour depends on wheat import. The wheat imports predicted to continue to increase, so it is necessary to find an alternative to reduce the use of wheat flour as a primary ingredient of cake sourced from local raw materials which low utilized. Balbisiana banana was a low class of banana which had a low optimal utilization because it was disliked by the people. Balbisiana banana had a dark lightness so it was needed to add the yellow sweet potato flour to increase the brightness of the cake. Balbisiana banana and yellow sweet potato flour could be used as wheat to substitution because had high starch content, good nutritional value and low IG value. The purpose of this research was to know the influence of the proportion of balbisiana banana and yellow sweet potato flour on the physical and organoleptic characteristics of cake, to know the proportion of balbisiana banana and yellow sweet potato flour on cake with good properties and high preference, and chemical properties of cake high preference. The results showed that the proportion of balbisiana banana and yellow sweet potato flour significantly affected on color (lightness), loaf volume, and staleness, and there were difference on preference of color, flavor and overall but not difference taste and staleness (p <0.05). Cakes with good properties and high preference were P5 (10% balbisiana banana flour: 40% yellow sweet potato flour) and P6 (50% yellow sweet potato flour). This cake had moisture content 26,21% - 27,58%, ash content 1,19% - 1,26%, fat content 20,42% - 21,23%, protein content 11,45% - 11,74%, and carbohydrate content 38,26% - 40,65%. Keywords: balbisiana banana flour, yellow sweet potato, cake ABSTRAK Cake adalah kue berbahan dasar terigu, gula, dan telur. Ketersediaan terigu tergantung pada hasil impor gandum. Impor terigu diprediksi akan terus mengalami peningkatan, sehingga perlu dicari alternatif untuk mengurangi penggunaan terigu sebagai bahan dasar cake yang bersumber dari bahan baku lokal yang belum termanfaatkan secara optimal. Pisang batu termasuk pisang kelas rendah yang pemanfaatannya kurang optimal karena kurang disukai. Tepung pisang batu memiliki warna cenderung gelap sehingga perlu penambahan tepung ubi jalar kuning untuk meningkatkan kecerahan warna cake. Tepung pisang batu dan ubi jalar kuning dapat digunakan sebagai bahan substitusi terigu karena adanya kandungan pati yang tinggi, memiliki nilai nutrisi yang baik dan juga memiliki nilai IG yang rendah. Tujuan dari penelitian ini adalah mengetahui pengaruh proporsi tepung pisang batu dan tepung ubi jalar kuning terhadap karakteristik fisik dan organoleptik cake, mengetahui proporsi dengan tepung pisang batu dan tepung ubi jalar kuning pada cake dengan sifat-sifat yang masih baik dan disukai, serta kandungan kimia cake perlakuan yang masih baik. Hasil penelitian menunjukkan bahwa proporsi tepung pisang batu dan tepung ubi jalar kuning berpengaruh nyata terhadap warna (lightness), daya kembang, dan staleness, serta terdapat perbedaan tingkat penerimaan panelis terhadap parameter warna, aroma dan keseluruhan namun tidak terdapat perbedaan tingkat penerimaan panelis terhadap parameter rasa dan tekstur (p<0,05). Cake dengan sifat-sifat yang masih baik dan disukai terdapat pada proporsi P5 (10% tepung pisang batu: 40% tepung ubi jalar kuning) dan P6 (50% tepung ubi jalar kuning). Karakteristik kimia cake yang masih baik mengandung kadar air 26,21% - 27,58%, kadar abu 1,19% - 1,26%, kadar lemak 20,42% - 21,23%, kadar protein 11,45% - 11,74%, dan kadar karbohidrat 38,26% - 40,65%. Kata kunci: pisang batu; ubi jalar kuning; cake

Sign in / Sign up

Export Citation Format

Share Document