Skip to main page content
Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 1999 Mar;47(3):832-5.
doi: 10.1021/jf980432h.

Accurate Estimation of Sweetpotato Amylase Activity by Flour Viscosity Analysis

Affiliations

Accurate Estimation of Sweetpotato Amylase Activity by Flour Viscosity Analysis

L S Collado et al. J Agric Food Chem. .

Abstract

Sweetpotato flour (SPF), prepared from 44 genotypes adapted to Philippine conditions, showed wide variation in Rapid Visco-Analyzer (RVA) pasting characteristics due to its variation in composition and endogenous amylase activity. The RVA pasting parameters of peak viscosity determined in water (PV1) and that determined in 0.05 mM AgNO(3) (used as an amylase inhibitor) (PV2) were successfully used to estimate alpha-amylase activity. The correlation of the ratio (PV2-PV1)/PV1 to alpha-amylase activity was 0.96 (p < 0.01, N = 44). Swelling volume measurements were not found to be suitable for prediction of alpha-amylase activity.

Similar articles

See all similar articles

Cited by 2 articles

Publication types

LinkOut - more resources

Feedback