Studies on the Manufacturing of Cooked and Dried Sweet Potatoes

Part I. Ingredient and exuding condition regard to the white powder of dried sweet potatoes

Abstract

The components of the white powder on the surface of cooked and dried sweet potatoes were investigated. The principal components of the white powder was revealed to be maltose by paper chromatography, infra-red spectrophotometry and melting point. No relation was found between the white powder and β-amylase activity of the potatoes. The white powder of better quality was found in those of less starch level which also were suitable for the production of the steamed and dried products. The amount of monosaccharide and disaccharide in the products were reduced during storage. The best temperature for the production of the white powder was around 15°C.