Effects Of Variety,Cooking And Storage Methods On Resistant Starch Content Of Sweetpotato

In order to get better understanding on the intake of resistant starch content after eating cooked sweet potato in people’s daily life. This paper studys the influence of different varieties, cooking and storage methods on resistant starch content in sweet potato, using AOAC 2002.02method, testing the resistant starch content of 30 kinds of sweet potato varieties (lines) and the resistant starch content in sweet potato after 4 different cooking processing methods were determined.Then testing the resistant starch content of 5 kinds of sweet potato products and the edible quality indexes (including color, texture and aroma components) after 4 kinds of cooking processing.After that, the resistant starch content of sweet potato in room temperature and low temperature storage was measured in 6 different periods. Test results show that:(1) The 30 varieties sweet potatoes’s RS contents can be divided into 3 categories. 5 species are relatively resistant starch contents were higher,respectively, Mianshu No. 8 (13.4±0.77g/100g), Yushu 12-3-10 (13.32±0.37g/100g),Yushu 12-2-8 (13.69±0.91g/100g), Yushu 11-4-2 (12.6±0.59g/100g)and Wanshu No.7 (12.9±0.82g/100g).(2) The RS content of sweet potato in different curing treatments have different degrees of loss,microwave cooked sweet potato RS retained the highest factor, cooked sweet potato RS minimum retention factor; handled by 4 different methods of cooked sweet potato in the edible quality index is obviously different, the sweet potato baking curing in the sensory evaluation results the highest score, and results in flavor flavor substances most retained.(3) The RS content of sweet potato was decreased in 60 days after the room temperature (20℃) and low temperature storage (4℃). Before 20 days the two ways of storage decline is not obvious, the RS content of sweet potato after 3 0-60 days low temperature storage decreased rapidly, down to 5.5 ±0.18g/per 100g dry matter at the sixtieth days and stored at room temperature in sixtieth days decreased significantly, as low as 6.37±0.52 g/ per 100g dry matter.