Accurate estimation of sweetpotato amylase activity by flour viscosity analysis

Lilia S. Collado, Harold Corke*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

39 Scopus citations

Abstract

Sweetpotato flour (SPF), prepared from 44 genotypes adapted to Philippine conditions, showed wide variation in Rapid Visco-Analyzer (RVA) pasting characteristics due to its variation in composition and endogenous amylase activity. The RVA pasting parameters of peak viscosity determined in water (PV1) and that determined in 0.05 mM AgNO3 (used as an amylase inhibitor) (PV2) were successfully used to estimate α-amylase activity. The correlation of the ratio (PV2-PV1)/PV1 to α-amylase activity was 0.96 (p < 0.01, N = 44). Swelling volume measurements were not found to be suitable for prediction of α-amylase activity.

Original languageEnglish
Pages (from-to)832-835
Number of pages4
JournalJournal of Agricultural and Food Chemistry
Volume47
Issue number3
DOIs
StatePublished - Mar 1999
Externally publishedYes

Keywords

  • Amylase activity
  • Ipomoea batatas
  • Peak viscosity
  • Rapid Visco-Analyzer
  • Sweetpotato
  • Swelling volume
  • Viscoamylograph

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