%0 Journal Article
%T A Comparison of Microwave-Assisted Heating with Conventional Heating of Sweet Potato <i>(Ipomoea batatas)</i>: Analysis of Monosaccharides and Disaccharides
%A Toratane Munegumi
%A Akito Goto
%A Yoshihide Nakamura
%J Food and Nutrition Sciences
%P 315-324
%@ 2157-9458
%D 2019
%I Scientific Research Publishing
%R 10.4236/fns.2019.103024
%X Microwave-assisted heating has been recently used for extracting nutrient components from food materials. The technique sometimes invokes reactions from nutrient compounds during microwave-irradiation because it activates water molecules to reach a high temperature. The microwave-irradiation produced 5.3 g maltose per 100 g sweat potatoes in 30 s, which was faster than conventional heating (3.9 g maltose per 100 g in 300 s). Fructose level increased with the longer reaction time under microwave-irradiation (from 1.33 g to 1.65 g in 120s), but decreased with a longer reaction time under conventional heating (from 0.99 g to 0.83 g in 1200 s). This study demonstrates the differences in the reactions and products between microwave-irradiation and conventional heating.
%K Microwave-Assisted Heating
%K Sweat Potato
%K Saccharides
%K HPLC
%K Amino Column
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=91399