Abstract
This chapter mainly describes Japanese sweet potato varieties for food and their chemical properties regarding sweetness and the texture of steamed storage roots. The sweetness of steamed storage roots is practically dependent on the amount of maltose generated, which increases with β-amylase activity, increasing up to about 0.2mmol maltose/(minmg) protein of the enzyme solution. Maltose generation exhibits a negative correlation with the pasting temperature of starch in the root. The new varieties with high β-amylase activity and/or low starch pasting temperature produce larger amounts of maltose than the old varieties. The texture of steamed storage roots is correlated with the remaining content of starch in the roots after digestion by β-amylase. The texture is also affected by the tissue disintegration of the root, which is related to the concentrations of chelating agent–soluble pectin and calcium in the fresh root. The flesh color and its change during processing are also described.
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