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Effect of Chemical Treatments and Gamma Rays on Starch Content of Sweet Potatoes and Its Properties
Author(s) -
Roushdi M.,
Sarhan M. A.,
Fahmy A. A.
Publication year - 1982
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19820340708
Subject(s) - starch , citric acid , chemistry , food science , potato starch , gamma irradiation , yield (engineering) , irradiation , aeration , horticulture , materials science , biology , organic chemistry , nuclear physics , metallurgy , physics
The effect of soaking sweet potatoe slices in citric acid, sodium bisulphite and SO 2 gas followed by drying, either in sun or in aerated oven, on starch content and its properties was investigated. The sweet potato tubers were also stored after irradiation with gamma rays. The starch was isolated and some of its poperties were studied. It was found that fuming with SO 2 , followed by sun drying and storing or irradiation of tubers at 5 krad gave very close results regarding yield of starch and its properties versus starch isolated from fresh tubers.