The incorporation of sweet potato application in the preparation of a rice beverage

Hyung Joo Suh, Jin Man Kim, Yang Moon Choi

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

To increase the industrial applications of sweet potato, a rice beverage was prepared by adding barley sprouts, sweet potato, or a mixture of barley sprouts and sweet potato (1:1). Amylases from barley sprouts and sweet potatoes had a similar hydrolysis pattern to β-amylase. Heat stability of this enzyme in sweet potato was higher than that in barley. Reducing sugar content in the mixture of barley sprouts and sweet potato was higher than in either barley sprouts or sweet potato alone. After the preparation of the rice beverage, the maltose content of the mixture with barley sprouts, either barley sprouts and sweet potato, or sweet potato was 37.2, 44.1 and 40.3 mg mL -1 after 6 h, respectively. The amylase activity in the mixture with barley sprouts and sweet potato decreased more than that of the mixture with only sweet potato. The use of sweet potato resulted in an increase of sweetness, flavour and improved preference in rice beverage.

Original languageEnglish
Pages (from-to)145-151
Number of pages7
JournalInternational Journal of Food Science and Technology
Volume38
Issue number2
DOIs
Publication statusPublished - 2003 Feb 1

Fingerprint

Ipomoea batatas
Beverages
sweet potatoes
beverages
sprouts (food)
Hordeum
Amylases
rice
barley
Maltose
amylases
Flavors
Sugars
Industrial applications
Hydrolysis
Enzymes
Oryza
Enzyme Stability
heat stability
industrial applications

Keywords

  • Amylase
  • Barley sprouts
  • Korean traditional rice beverage

ASJC Scopus subject areas

  • Food Science

Cite this

The incorporation of sweet potato application in the preparation of a rice beverage. / Suh, Hyung Joo; Kim, Jin Man; Choi, Yang Moon.

In: International Journal of Food Science and Technology, Vol. 38, No. 2, 01.02.2003, p. 145-151.

Research output: Contribution to journalArticle

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