Abstract
ABSTRACTPrecooked dehydrated sweet potato flakes were prepared by the enzyme activation technique. After lye peeling and grinding, the puree was held at 75°C for timed intervals, then processed into flakes. Flakes from each time period were analyzed for maltose, dextrin and starch content; for changes in starch and dextrin molecular size; and for changes in rheological properties. It was found that all of these factors changed most rapidly during the first 10 min of conversion and that significant starch hydrolysis occurred during lye peeling. A slow but steady change took place among the macromolecular components for 60 min of conversion time. Our data suggested that the properties of macromolecular components could be used as a guide in the selection of optimum conversion conditions.
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