THE STUDY OF SWEET POTATO (IPOMOEA BATATAS (L.) LAM.) AND ITS PROCESSED PRODUCTS INTO STARCH
UDC 633.492
Abstract
This article is devoted to the study of the chemical composition of sweet potatoes and the possibility of their processing. The qualitative characteristics of ten samples of sweet potato tubers grown in the Moscow region on the basis of Russian Potato Research Centre were studied by authors. The mass fraction of starch meets the criteria of industrial processing was determined only for three samples: Purple 1, Sukhumi and Japanese. These samples had the lowest mass fraction of reducing sugars (no more than 6% of the tuber mass). The starch extracted from their tubers contains more than 90% amylopectin. As a result of sweet potato processing, the highest starch yield (24.5%) was established for the sample Puprle 1. The samples LA, Manchurian and Vinnickiy pink with low starch content (5–8.5%) are especially interesting as table varieties. The samples Covington, LА, Pobeda-100 and Brazilian showed high values (more than 70 mg/100 g) for both phosphorus and calcium content. However, the optimal dietary ratio of these macroelements (1.5 : 1.0) was established for the samples Sukhumi and Japanese. The correlations between the mass fraction of dry matter and starch (r=0.96), dry matter and phosphorus (r=-0.87), starch and phosphorus (r=-0.80) in sweet potato were identified and mathematically expressed. The increase of the phosphorus content in tubers is accompanied by the decrease of the dry matter content and the starch content, and at the same time the increase of the reducing sugars content. The amylopectin starch is the most interesting sweet potato processing product, because it can be successfully used in the food industry as a thickener and stabilizer, and for obtaining of modified starches.
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