| dc.description.abstract | Due to their high carbohydrate content, orange sweet potatoes are a
popular substitute for traditional staple foods. New orange sweet potato types are
beginning to emerge; they include the beta 1, beta 2, and beta 3 variants. The
purpose of this study is to characterize the chemical properties of three different
orange sweet potato types' starch. Beta 1 (B1), beta 2 (B2), and beta 3 (B3)
orange sweet potato cultivars were employed as a single treatment in this
completely randomized design, or non-factorial RAL, study. The following
parameters are examined: degree of polymerization (DP), water content, ash
content, fat content, protein content, carbohydrate content (by difference),
reducing sugar content, total sugar, dextrose equivalent (DE), and starch content.
The results showed that the orange sweet potato variety had highly
significant effect (P<0,01) on moisture content, ash content, fat content,
carbohydrate content, crude fiber content, total sugar, reducing sugar content,
dextrose equivalent, degree of polymerization, starch content, amylose content,
beta-carotene content, total phenolics and antioxidant activity; significant effect
(P<0,05) on amylopectin content. But, there was also those that had no
significant effect (P>0,05), namely protein content. | en_US |
