期刊
BASIC RESEARCHES IN THE TROPICAL AND COASTAL REGION ECO DEVELOPMENTS
卷 23, 期 -, 页码 164-167出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.proenv.2015.01.025
关键词
cassava; flour; sweet potatoes; swelling power; water solubility
The swelling power and water solubility of cassava and three sweet potatoes type were conducted by using Leach method and Kainuma method, respectively. The flour was obtained by milling the dried slices of samples using a grinder, and sieved through an 80-mesh screen. Swelling power of cassava, white sweet potatoes, yellow sweet potatoes, and purple sweet potatoes are 13.80; 3.40; 3.57; 3.68 (g/g), respectively. Moreover, their water solubility are 3.02; 9.37; 9,56; and 8,61(%), respectively. Furthermore, these flours were sucessfully processed becomes cake. (C) 2015 Published by Elsevier B.V.
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