NEW SWEETPOTATO CULTIVAR ´QUICK SWEET´ HAVING LOW GELATINIZATION TEMPERATURE AND ALTERED STARCH STRUCTURE

Authors:	K. Katayama, S. Tamiva, T. Kuranouchi, K. Komaki, M. Nakatani
Keywords:	Ipomoea batatas, breeding, amylopectin, microwaving, quick cooking, convenience
Abstract: ‘Quick Sweet’ is a new cultivar released for fresh market use in Japan in 2002. It was derived from a cross between ‘Beniazuma’ and ‘Kyushu 30’ in 1993. The gelatinization temperature of ‘Quick Sweet’ starch is about 20ºC lower than those of ordinary cultivars, including the parents. Its starch granules show an abnormal morphology characterized by cracks. Analyses of the chain-length distribution of amylopectin determined by high-performance anion-exchange chromatography showed that ‘Quick Sweet’ starch had a higher proportion of short chains than normal sweetpotato starch. The change in chain length distribution of amylopectin is thought to be the reason for the unique starch properties of ‘Quick Sweet’. Because of these starch properties, the storage roots can be cooked more quickly than ordinary cultivars. Eating quality after microwaving is also good, although ordinary cultivars do not generally taste good after microwaving. Thus, we expect it to be a convenient-cooking cultivar which will promote sweetpotato consumption among the busy Japanese.
Full Text (PDF format, 357641 bytes) Citation Download Adobe Acrobat Reader (free software to read PDF files)