+ Translate
+ Most Popular
Gaucher's disease;thirty-two years experience at Siriraj Hospital
A study of Macrobathra Meyrick from China (Lepidoptera, Cosmopterigidae)
First occurrence in ores of tetragonal chalcocite
Effects of trace element nutrition on sleep patterns in adult women
N.Z. range management guidelines. 2. Design of grazing management systems for tussock country
A case of lipoma of the esophagus
A revision of world Acanthosomatidae (Heteroptera: Pentatomidae): keys to and descriptions of subfamilies, tribes and genera, with designation of types
Life history of the coronate scyphozoan Linuche unguiculata (Swartz, 1788)
Perceptual restoration of obliterated sounds
Mutagenicity studies on two chromium(III) coordination compounds
The formation of the skeleton. I. Growth of a long bone. 1st appearance of a center of calcification
Leucopenia and abnormal liver function in travellers on malaria chemoprophylaxis
The joint commission: four key root causes loom large in sentinel event data
Treatment of vitiligo with topical 15% lactic acid solution in combination with ultra violet-A
Behaviour of dairy cows within three hours after feed supply: I. Influence of housing type and time elapsing after feed supply
Observations of the propagation velocity and formation mechanism of burst fractures caused by gunshot
Management and control of patients with type 2 diabetes mellitus in Lebanon: results from the International Diabetes Management Practices Study (IDMPS)
The diet composition and nutritional knowledge of patients with anorexia nervosa
Physoporella croatica Herak, 1958 of the Slovak karst Anisian (Slovakia, the West Carpathians Mts.)
Bright lights, big noise. How effective are vehicle warning systems?
Ein Plesiosaurier-Rest mit Magensteinen aus mittlerem Lias von Quedlinburg
Incidence of Chlamydia trachomatis in patients with sterility
Monster soup: the microscope and Victorian fantasy
Preliminary tests with residual sprays against poultry lice
Duration of the life of plants in phylogeny

The relation of pectic substances to firmness of processed sweet potatoes

The relation of pectic substances to firmness of processed sweet potatoes

Dissertation Abstracts 23(9): 3310-3311

ISSN/ISBN: 0099-3123

Varying degrees of firmness within a given variety were produced by holding the freshly dug roots at different temperatures for brief periods. A gravimetric procedure based upon the differential solubility characteristics of the various constituents of the 80% ethanol -insoluble residue of the sweet potato was developed. As firmness values decreased, those pectic materials of the AIS extractable with the commercial pectic enzyme preparation, Pectinol 100-D, also decreased. Starch changes were small and not consistently related to firmness. The sweet potato contains the pectic enzyme, pectinesterase (PE), but varietal variations in PE activity were not related to firmness differences.

Please choose payment method:

(PDF emailed within 1 workday: $29.90)

Accession: 014268006

Download citation: RISBibTeXText

Related references

Differences in levels of pectic substances and firmness in fruit from six sweet cherry genotypes. Journal of American Pomological Society 56(4): 197-201, 2002

Effect of chronological age on composition and firmness of raw and processed sweet potatoes. HortScience 10(2): 165-168, 1975

Relation between the behaviour of pectic substances and changes in firmness of horticultural products during heating. Plant Foods for Human Nutrition 8(2): 115-129, 1961

Firmness of processed sweet potatoes as affected by temperature and duration of the post-harvest holding period. Proceedings American Society Hort Science 80: 507-514, 1962

Pectic substances and pectic enzymes of fresh and processed Montmorency cherries. Dissertation Abstracts 25: 2198-2199, 1964

Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue. Food Chemistry 107(3): 1225-1235, 2008

Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue. Communications in Agricultural and Applied Biological Sciences 72(1): 141-146, 2007

Firmness and pectic substances o. Nippon Shokuhin Kogyo Gakkai shi = Journal of Japanese Society of Food Science and Technology 28(12): 653-659, 1982

Loss of firmness and changes in pectic fractions during ripening and overripening of sweet cherry. Hortscience 25(7): 777-778, 1990

Influence of precooking on the firmness and pectic substances of three stem vegetables. International Journal of Food Science and Technology 25(5): 558-565, 1990

Pectic substances in tomatoes as related to whole-fruit firmness, and inheritance. Proceedings American Society Hort Science 89: 528-531, 1966

Influence of ph treatment on pectic substances and firmness of blanched carrots. Food Chemistry 44(4): 251-254, 1992

The Pectic Substances of Plants. Part III: The Nature of Pectinogen and its Relation to Pectic Acid. Biochemical Journal 19(4): 676-693, 1925

Changes of pectic substances concentration in potatoes and French fries and the effect of these substances on the texture of the final product. Die Nahrung 47(4): 228-231, 2003

Pectic substances and firmness of cucumber pickles as influenced by CaCl2, NaCl and brine storage. Journal of food biochemistry 9(3): 211-229, 1985