Development of food materials from new sweetpotato having starch with a slow gelatinization property.

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In order to develop food materials from new sweetpotatoes having starch with a slow gelatinization property, the physicochemical properties of both starch and pectin from the sweetpotatoes were investigated. The slow gelatinization starches were found to have high amylose and distinct amylopectin structure, which were unique properties among hitherto existing root starches. Furthermore, the resistant starch contents, which function as dietary fiber, of these starches increased after gelatinization by heating, differing from ordinary starches. On the other hand, the sweetpotato pectins showed a higher amount of neutral sugars and the higher arabinose proportion in the neutral sugars compared to citrus and apple pectins. Thus, the new sweetpotatoes having slow gelatinization starch were expected to offer functional starch and pectin as food materials.