Part of this paper was presented at the 15th Triennial Symposium of the International Society for Tropical Root Crops, International Potato Centre (CIP), Lima, Peru, 2–6 November 2009.
In vitro starch digestion in sweet potato (Ipomoea batatas L.) flours†
Article first published online: 12 SEP 2012
© 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 1, pages 150–156, January 2013
How to Cite
Chen, G. and Sopade, P. (2013), In vitro starch digestion in sweet potato (Ipomoea batatas L.) flours. International Journal of Food Science & Technology, 48: 150–156. doi: 10.1111/j.1365-2621.2012.03171.x
- Issue published online: 17 DEC 2012
- Article first published online: 12 SEP 2012
- Manuscript Accepted: 10 JUL 2012
- Manuscript Received: 17 FEB 2012
|ijfs3171-sup-0001-Supplementary-filesS1.doc||Word document||382K||Data S1. Total starch and starch digestion reagents and procedures.|
|ijfs3171-sup-0003-figureS1-S3.doc||Word document||363K||Figure S1. Typical starch digestogram of the cryo (CG)- and hammer (HM)-milled sweet potato flours (error bars are standard deviation of 2 replicates and 2 duplicates). Figure S2. Relationship between particle size and digestion parameters (A, Do-size for hammer-mill; B, Do-size for cryo-mill; C, K-size for hammer-mill; C, K-size for cryo-mill. Figure S3. Other properties of the cryo (CG)- and hammer (HM)-milled sweet potato flours (A, Colour; B, FTIR; C, DSC Thermogram; D, RVA viscogram).|
|ijfs3171-sup-0002-TableS1-S3.doc||Word document||121K||Table S1 Milling conditions for the sweetpotato flour and the particle size parameters. Table S2 Relationship between the square of the particle size and the reciprocal of the rate constant. Table S3 Physical and functional properties of the sweet potato floursa.|
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