Articles
NEW SWEETPOTATO CULTIVAR ´QUICK SWEET´ HAVING LOW GELATINIZATION TEMPERATURE AND ALTERED STARCH STRUCTURE
Article number
703_5
Pages
55 – 62
Language
English
Abstract
Quick Sweet is a new cultivar released for fresh market use in Japan in 2002. It was derived from a cross between Beniazuma and Kyushu 30 in 1993. The gelatinization temperature of Quick Sweet starch is about 20ºC lower than those of ordinary cultivars, including the parents.
Its starch granules show an abnormal morphology characterized by cracks.
Analyses of the chain-length distribution of amylopectin determined by high-performance anion-exchange chromatography showed that Quick Sweet starch had a higher proportion of short chains than normal sweetpotato starch.
The change in chain length distribution of amylopectin is thought to be the reason for the unique starch properties of Quick Sweet. Because of these starch properties, the storage roots can be cooked more quickly than ordinary cultivars.
Eating quality after microwaving is also good, although ordinary cultivars do not generally taste good after microwaving.
Thus, we expect it to be a convenient-cooking cultivar which will promote sweetpotato consumption among the busy Japanese.
Its starch granules show an abnormal morphology characterized by cracks.
Analyses of the chain-length distribution of amylopectin determined by high-performance anion-exchange chromatography showed that Quick Sweet starch had a higher proportion of short chains than normal sweetpotato starch.
The change in chain length distribution of amylopectin is thought to be the reason for the unique starch properties of Quick Sweet. Because of these starch properties, the storage roots can be cooked more quickly than ordinary cultivars.
Eating quality after microwaving is also good, although ordinary cultivars do not generally taste good after microwaving.
Thus, we expect it to be a convenient-cooking cultivar which will promote sweetpotato consumption among the busy Japanese.
Publication
Authors
K. Katayama, S. Tamiva, T. Kuranouchi, K. Komaki, M. Nakatani
Keywords
Ipomoea batatas, breeding, amylopectin, microwaving, quick cooking, convenience
Online Articles (34)