Open AccessTítulo en español
Author(s) -
Franklin W. Martin
Publication year - 1984
Publication title -
the journal of agriculture of the university of puerto rico/the journal of agriculture of the university of puerto rico
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.123
H-Index - 10
eISSN - 2308-1759
pISSN - 0041-994X
DOI - 10.46429/jaupr.v68i4.7312
Subject(s) - ipomoea , humanities , art , physics , horticulture , biology
Flours were made from mature storage roots of 26 varieties of sweet potato. Peeled roots were sliced or shredded and dried by solar heat with or without predrying cooking. Dried samples were milled, properties observed, and composition tested. Samples, when cooked often developed disagreeable color, odor, and taste. Such characteristics could be avoided with antioxidants or by sufficient cooking. During microwave baking a large part of the starch was converted to reducing sugars, resulting in a flour too sweet for domestic purposes.