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INFLUENCE OF COOKING ON TOXIC STRESS METABOLITES IN SWEET POTATO ROOT
Author(s) -
CODY M.,
HAARD N. F.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00649.x
Subject(s) - chemistry , food science , cooking methods , horticulture , botany , biology
Microwave and bake cooking operations destroyed approximately 90% of the ipomeamarone in sweet potato roots. 4‐ipomeanol was more heat stable than ipomeamarone, although it also decreased substantially as a result of normal cooking. These findings are contrary to a previous report which indicated that these toxins were not destroyed by cooking.