Paper No. 8418 of the Journal Series of North Carolina Agricultural Research Service, Raleigh, NC.
Changes in Amino Acid Content of Acidified Sweet Potato Puree
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 382–388, March 1983
How to Cite
CREAMER, G., YOUNG, C. T. and HAMANN, D. D. (1983), Changes in Amino Acid Content of Acidified Sweet Potato Puree. Journal of Food Science, 48: 382–388. doi: 10.1111/j.1365-2621.1983.tb10748.x
The use of trade names in this publication does not imply endorsement by the North Carolina State Agricultural Research Service, no criticism of similar ones not mentioned.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 7/23/82; accepted 11/12/82.
The stability of nitrogenous substances in processed sweet potato puree was examined. Protein and nonprotein nitrogen (NPN) fractions were extracted from sweet potato puree adjusted to pH 4.2, treated with amylolytic enzymes and processed at 88°C to determine changes in amino acid concentrations over a 6-month period. Amino acid concentrations in the protein fraction were generally found to remain stable over the storage period. NPN amino acid concentration either remained stable or increased slightly with storage time. The results of this work indicate that there would be no appreciable loss of nitrogenous substances in sweet potato puree subjected to the conditions of the experiment.