Sweet potato starch utilization in human food systems

SWEET POTATO STARCH UTILIZATION IN HUMAN FOOD SYSTEMS [Pg.18]

Starch is a naturally occurring biopolymer in which glucose is polymerized into amylose, an essentially linear polysaccharide, and amylopectin, a highly branched polysaccharide. Starch occurs in plant tissues in the form of discreet granules whose size, shape, and form are unique to each botanical species (Woolfe, 1992). Sweet potato roots contain approximately 80-90% [Pg.18]

4 Scanning electron micrographs of sweet potato starch granules (Miller et al, [Pg.19]

Conversion of sweet potato to starch should be especially attractive to developing countries because it can help to lessen the need for imported materials, which reduces import bills (Garcia and Walter, 1998). For example, sweet potato accounted for 26% of starch production in Asia, and the global SPS production of 4.15 million metric tonnes in the early 1990s came from Asia (Ostertag, 1993). SPS is widely used in a variety of food and industrial applications in Asia (Tian et al, 1991). An industry based on SPS extraction has been developed in several regions in China (Li et al, 1991) and may account for more than two million tonnes annually, but the statistics are not quite precise (Wheatley and Bofu, 2000). The starch is utilized primarily [Pg.19]

For example, in China, Timmins and Marter (1992) added sour liquid from a traditional fermentation process (liquid fermentate from peas or [Pg.20]

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