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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.

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