Quality Attributes of Malaysia Purple-Fleshed Sweet Potato at Different Peel Condition
Abstract
:1. Introduction
2. Materials and Methods
2.1. Raw Materials
2.2. Sample Preparation of Sweet Potato Tubers
2.3. Sample Preparation of Sweet Potato Flour
2.4. Determination of the Physical and Chemical Properties
2.4.1. Dry Matter Content (DM)
2.4.2. Ash Content
2.4.3. Moisture Content (MC)
2.4.4. Crude Protein
2.4.5. Crude Fat
2.4.6. Crude Fiber
2.4.7. Carbohydrate
2.4.8. Starch Content
2.4.9. Amylose Content
2.4.10. Vitamin C
2.4.11. Statistical Analysis
3. Results
3.1. Dry Matter (DM)
3.2. Ash Content
3.3. Moisture Content
3.4. Crude Protein (CP)
3.5. Crude Fat
3.6. Crude Fiber
3.7. Carbohydrate
3.8. Starch Content
3.9. Amylose Content
3.10. Vitamin C
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Appendix A
Sample | Dry Matter (%) | Ash (%) | Moisture (Wet Basis) (%) | Crude Protein (%) | Crude Fat (%) | |||||
---|---|---|---|---|---|---|---|---|---|---|
Raw | Flour | Raw | Flour | Raw | Flour | Raw | Flour | Raw | Flour | |
C1 | 32.67 ± 0.57 a | 36.00 ± 1.00 a | 4.13 ± 0.74 c | 4.81 ± 0.11 b | 75.33 ± 0.58 c | 3.85 ± 0.07 b | 0.57 ± 0.03 b | 7.78 ± 0.03 b | 0.51 ± 0.08 a | 0.40 ± 0.13 a |
C2 | 21.67 ± 0.58 b | 27.00 ± 2.00 b | 2.10 ± 0.08 b | 3.81 ± 0.47 b | 79.00 ± 1.00 b | 3.98 ± 0.06 b | 0.59 ± 0.11 b | 7.84 ± 0.05 b | 0.30 ± 0.20 a | 0.26 ± 0.09 a |
C3 | 8.67 ± 1.53 c | 11.00 ± 1.00 c | 6.44 ± 1.18 a | 11.66 ± 1.32 a | 89.00 ± 1.00 a | 6.04 ± 0.09 a | 1.38 ± 0.09 a | 8.66 ± 0.37 a | 0.36 ± 0.08 a | 0.37 ± 0.07 a |
Sample | Crude Fiber (%) | Carbohydrate (mg Glucose/mL) | Starch (%) | Amylose (g/100 g) | Vitamin C (mg/100 mL) | |||||
---|---|---|---|---|---|---|---|---|---|---|
Raw | Flour | Raw | Flour | Raw | Flour | Raw | Flour | Raw | Flour | |
C1 | 2.97 ± 0.64 a | 9.90 ± 1.22 a | 46.32 ± 1.56 a | 173.54 ± 9.43 a | 20.84 ± 0.19 a | 39.73 ± 2.24 a | 9.97 ± 0.80 a | 17.22 ± 1.02 a | 0.45 ± 0.25 a | 5.38 ± 0.91 a |
C2 | 1.08 ± 0.02 b | 5.30 ± 0.73 b | 41.58 ± 0.64 b | 134.44 ± 7.79 b | 20.48 ± 0.28 a | 42.53 ± 0.77 a | 6.68 ± 0.31 b | 11.74 ± 0.54 b | 1.17 ± 0.43 a | 11.47 ± 2.15 a |
C3 | 1.08 ± 0.09 b | 1.93 ± 0.93 c | 25.38 ± 2.64 c | 95.59 ± 9.39 c | 15.50 ± 0.35 b | 20.11 ± 1.36 b | 3.94 ± 0.22 c | 6.91 ± 0.44 c | 0.74 ± 0.75 a | 7.84 ± 3.92 a |
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Shaari, N.; Shamsudin, R.; Nor, M.Z.M.; Hashim, N. Quality Attributes of Malaysia Purple-Fleshed Sweet Potato at Different Peel Condition. Agronomy 2021, 11, 872. https://doi.org/10.3390/agronomy11050872
Shaari N, Shamsudin R, Nor MZM, Hashim N. Quality Attributes of Malaysia Purple-Fleshed Sweet Potato at Different Peel Condition. Agronomy. 2021; 11(5):872. https://doi.org/10.3390/agronomy11050872
Chicago/Turabian StyleShaari, Nurfarhana, Rosnah Shamsudin, Mohd Zuhair Mohd Nor, and Norhashila Hashim. 2021. "Quality Attributes of Malaysia Purple-Fleshed Sweet Potato at Different Peel Condition" Agronomy 11, no. 5: 872. https://doi.org/10.3390/agronomy11050872
APA StyleShaari, N., Shamsudin, R., Nor, M. Z. M., & Hashim, N. (2021). Quality Attributes of Malaysia Purple-Fleshed Sweet Potato at Different Peel Condition. Agronomy, 11(5), 872. https://doi.org/10.3390/agronomy11050872