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Texture and unsaccharified residual starch contents in steamed storage roots of 6 sweet potato cultivars with different levels (high, moderate and extremely low) of beta-amylase activity were investigated. In the cultivars with high activity (}Beniharuka~ and }Himeayaka~), the residual starch content in steamed roots was about 47% of that in their fresh roots. Comparatively, these values were 62% in the cultivars with moderate activity (}Tamayutaka~ and }Kokei 14 ) and 93% in the cultivars with extremely low beta-amylase activity (}Okikogane~ and }Satsumahikari~). The decrease in starch content during steam-cooking was nearly equal to the amount of starch degradation estimated from the maltose concentration of steamed roots, and the rate of starch degradation was highly correlated with the beta-amylase activity of fresh roots (r=0.77 ***, n=34). The texture of steamed sweet potato roots showed a higher correlation with the concentration of unsaccharified residual starch after degradation by beta-amylase than with the starch concentration in their fresh roots. In the cultivars with extremely low beta-amylase activity, the starch concentration of storage roots hardly changed after steaming because of the extremely low starch digestion by beta-amylase, resulting in a mealy texture of the steamed roots. (Received Jun. 17, 2016 ; Accepted Sep. 27, 2016)

Texture and Unsaccharified Residual Starch Content in Steamed Roots of Sweet Potato Cultivars with Varying Levels of Beta-amylase Activity