Subject: Nutrition. Foods and food supply | TX341-641 | TP368-456 | Research Article | Article Subject | Food processing and manufacture
mesheuropmc: food and beverages
Currently, corn is used to produce more than 85% of the world's high fructose syrup (HFS). There is a search for alternative HFS substrates because of increased food demand and shrinking economies, especially in the developing world. The sweet potato is a feasible, alte... View more
Greene, J. L., Bovell-Benjamin, A. C.. Macroscopic and sensory evaluation of bread supplemented with sweet-potato flour.
Journal of Food Science
. 2004; 69 (4): 67-173
Hathorn, C. S., Biswas, M. A., Gichuhi, P. N., Bovell-Benjamin, A. C.. Comparison of chemical, physical, micro-structural, and microbial properties of breads supplemented with sweetpotato flour and high-gluten dough enhancers.
Food Science and Technology
. 2008; 41 (5): 803-815
Miller, S. A..
Optimization and evaluation of a hydroponic sweetpotato syrup [M.S. thesis]
Influence of pH, concentration time, and α-amylase on the physical properties and acceptability of sweetpotato syrup [M.S. thesis]
Quality characteristics and microflora of a newly developed sweetpotato beverage [M.S. thesis]
Hoover, R.. Composition, molecular structure, and physicochemical properties of tuber and root starches: a review.
. 2001; 45 (3): 253-267
Aina, A. J., Falude, K. O., Akingbala, J. O., Titus, P.. Physicochemical properties of Caribbean sweetpotato (Ipomoea batatas (L.) Lam) starches..
Food and Bioprocess Technology
. 2010; 5 (2): 576-583
Johnson, R., Padmaja, G., Moorthy, S. N.. Comparative production of glucose and high fructose syrup from cassava and sweet potato roots by direct conversion techniques.
Innovative Food Science and Emerging Technologies
. 2009; 10 (4): 616-620