Location: Food Science and Market Quality and Handling Research Unit
Title: Isolated sweetpotato starch properties from roots used to make sweetpotato French friesAuthor
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Submitted to: Mendeley Data
Publication Type: Database / Dataset Publication Acceptance Date: 9/29/2022 Publication Date: 9/29/2022 Citation: Allan, M.C. 2022. Isolated sweetpotato starch properties from roots used to make sweetpotato French fries. Mendeley Data. https://data.demo-uni.com/datasets/nzjrcgt9kp. Interpretive Summary: These are data of sweetpotato starch granule sizes, starch amylopectin structures, and thermal properties, which were used in the manuscript "Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures" by Allan, Read, and Johanningsmeier. Technical Abstract: These are data of isolated sweetpotato starch granule sizes, amylopectin branching distributions (peak area ratios and molar ratios), and thermal differential scanning calorimetry scans (raw and deconvolution data) that were used in the manuscript "Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures" by Allan, Read, and Johanningsmeier. Starches were isolated from the roots used in Sato, A., Truong, V.-D., Johanningsmeier, S. D., Reynolds, R., Pecota, K. V., & Yencho, G. C. (2018). Chemical constituents of sweetpotato genotypes in relation to textural characteristics of processed French fries. Journal of Food Science, 83(1), 60–73. https://doi.org/10.1111/1750-3841.13978 |
