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ʳƷ��ѧ  2002, Vol. 23 Issue (2): 55-58    DOI:
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Study on Quality Effects of Various Starches on Puffing Sweet Potato
 LEI  Ming, LU  Xiao-Li, HE  Zi-Xin
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Abstract�� The puffed pure sweet potato was of poor quality.Suitable starch was addedto notably raise puffing degree and improve quality.This paper dealt with general high temperature puff ing system to,investigate the ingre dients potato,cassava,sweet potato or corn starch used in sweet potato puffing to study the effects of puffing degre e and the quality ofsense organs.Result show edthatwhen,starchwas addedaround40%sweetpotato puffing quality was best.Differentoffects ofpuffing degree were observedintheorder as differe ntstarches ,potato starch>cassava starch>the starch of sweet potato >cornstarch.
Key words�� Starch    Sweet potato    Puff   
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����,¬����,������. �������Ը�����ʳƷƷ�ʵ�Ӱ��[J]. ʳƷ��ѧ, 2002, 23(2): 55-58.
LEI Ming,LU Xiao-Li,HE Zi-Xin. Study on Quality Effects of Various Starches on Puffing Sweet Potato[J]. FOOD SCIENCE, 2002, 23(2): 55-58.
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