Sensory data, composition, starch properties, and amylase activities of 15 sweetpotato genotypes

Description

These are sensory data, composition, starch properties, and amylase activities of 15 sweetpotato genotypes that were used in the manuscript " Baked Sweetpotato Textures and Sweetness: An Investigation into Relationships Between Physicochemical and Cooked Attributes " by Allan, Johanningsmeier, Nakitto, Guambe, Abugu, Pecota, and Yencho.

Steps to reproduce

More details can be found in the associated article but methods are summarized below. Sugar contents: 1 g of freeze dried sweetpotato powder extracted 3x with 7mL of 80% ethanol at 70C. Sugars were separated and quantified using an HPLC-PAD with CarboPac Pa 1 column and 1 ml/min of 200 mM NaOH isocratic mobile phase. Starch contents: Megazyme Total Starch Assay Kit Cell wall material contents: Calculated as the dry matter minus total starch and sugar contents Amylase activities: Megazyme Ceralpha Method and Betamyl-3 Kits Starch characterization: Starch was isolated by grinding sweetpotato slices with water, filtering through cheesecloth, centrifuging at 200g for 2 min and decanting. This was repeated for 3 cycles followed by a 95% ethanol wash and drying. This starch was used for the following starch characterization assays. Gelatinization temperature and starch type ratio: 1:2 w/w starch to water slurries were heated from 10 to 105C at 10C/min. 3 peaks were deconvoluted from the gelatinization event and the ratios of the peaks were used to estimate the ratios of the B-, C-, and A-type starch ratios. Starch granule size: Measured particles from 1 to 50 uM using a Malvern Mastersizer.

Institutions

Categories

Funding

Licence