Plant Foods for Human Nutrition

, Volume 57, Issue 3, pp 285–294

Alpha-amylase inhibitor changes during processing of sweet potato and taro tubers

  • M.R. Rekha
  • G. Padmaja
Article

DOI: 10.1023/A:1021837115267

Cite this article as:
Rekha, M. & Padmaja, G. Plant Foods Hum Nutr (2002) 57: 285. doi:10.1023/A:1021837115267

Abstract

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.

Alpha-amylase inhibitorBoilingFlour preparationMicrowave bakingOven-dryingProcessing changesSweet potatoTaro

Copyright information

© Kluwer Academic Publishers 2002

Authors and Affiliations

  • M.R. Rekha
    • 1
  • G. Padmaja
    • 1
  1. 1.Division of Crop Utilization and BiotechnologyCentral Tuber Crops Research InstituteThiruvananthapuram-India