Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Ellis WO
Ghana
Research Article
Thermal Stability of β-Amylase Activity and Sugar Profile of Sweet Potato Varieties during Processing
Author(s): Mensah EO, Ibok O, Ellis WO and Carey EEMensah EO, Ibok O, Ellis WO and Carey EE
Sweet-potato root is a good source of β-amylase for food applications. β-amylase catalyses the conversion of soluble starch to sugars thus increasing the free sugar composition and sweetness of processed sweet-potato products. This study was undertaken to determine effects of temperature, time and their interactions on thermal stability of β-amylase and sugar profile of sweet-potato roots. Moreover, percentage variability of temperature, time, genotype and interactions on β-amylase was assessed. Temperature, genotype, time, and genotype x temperature interaction accounted for 50%, 26%, 11% and 8% of the variation respectively. Increasing temperature and heating time generally reduced β-amylase activity and enhanced maltose formation. Heating sweet-potato roots up to 75°C reserve relatively higher percentage of the endogeno.. View More»
DOI:
10.4172/2155-9600.1000515