甘藷育種所需食用及加工用品質評估技術之研究
Other Title
Studies on the Qualities and Characteristics of Process and Edible Sweet Potatoes
Journal
雜糧作物試驗研究年報
Journal Issue
93
Pages
19-24
ISBN
978-986-00-5906-9
Date Issued
2006-10
Author(s)
利幸貞
陳一心
H.C Lee
Y.S. Chen
Abstract
甘藷品種間特性有很大的差別，基於其食用品質優良及適合加工用品種已成為目前甘藷育種的主要目標，本研究希望藉由瞭解不同質地特性之甘藷品種之加工適性，使甘藷有更多樣化的商品開發並期能建立甘藷品質評估之技術進而提高育種選拔時效。
The objective of the program is to study β-amylase activity in raw root status, and changes of starch and soluble sugar content and texture after processing in sweet potato (Impomoea batatas(L.)Lam.). The results indicated that the soluble sugar content and texture transferred from starch after baking wasn't influenced by the amount of starch but by β-amylase activity in raw root status.
Subjects
甘藷
澱粉
澱粉糖化酵素
甜度
sweet potato
starch
β-amylase
sweetness
Publisher
農業試驗所
Type
journal article
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