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KMID : 0380619880200030412
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 3 p.412 ~ p.418
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Characteristics of Dry and Moist Type Sweet Potato Starches
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Abstract
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Granular shapes and sizes, physicochemical priperties and gelatinization patterns of sweet potato starches from Wonki(the dry type and Chunmi(the moist type) were investigated. Starch granules of sweet potatoes were round. 1-ranule sizes of Wonki starch were mainly 11 m and those of Chunmi starch were 12㎛ and 17㎛. Wonki starch had lower water binding capacity and swelling power than Chunmi starch. But Wonki starch had higher amylose content, gelatinization temperature, miture content for gelatinization and temperature for gelatinization than Chunmi starch.
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