Alpha-amylase inhibitor changes during processing of sweet potato and taro tubers
- Cite this article as:
- Rekha, M. & Padmaja, G. Plant Foods Hum Nutr (2002) 57: 285. doi:10.1023/A:1021837115267
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Alpha-amylase inhibitor changes during processing ofsweet potatoes (Ipomoea batatas) and taro (Colocasia esculenta)indicated that varietal differences profoundly influence the thermalinactivation profile. The α-amylase inhibitors of taro were almosttotally inactivated during oven drying of the chips at 90 °C and100 °C for 24h, while 0.8–10% activity was retained in sweetpotato chips under the same conditions. Relatively better thermal stabilitywas exhibited by the sweet potato amylase inhibitors at lower temperatures(70 and 80 deg;C) as well. Cooking by boiling the tuber pieces inwater resulted in retention of 29–59% amylase inhibitor in sweet potatoand 11–16% in taro. Microwave baking was a better method forinactivation of amylase inhibitors in these tubers. Flour prepared from thetubers retained only trivial amounts of the inhibitor.