Extension usage examples:
Here's how our browser extension sees the article:
Characterization of starch in relation to flesh colors of sweet potato varieties.
Source: cabdirect.org
Article summary:
1. This study investigated the effect of different flesh colors of sweet potato varieties on the selected physicochemical properties of the obtained starches.
2. Protein, starch and amylose contents of the extracted starches ranged from 0.1-0.4%, 97.0-99.0% and 16.5-18.5%, respectively.
3. Variety with different flesh colors had a significant effect on pasting and thermal properties of starches, with KS starch being more stable to high temperature and shear force, and TP starch showing the lowest gelatinization temperature (70.3°C) and enthalpy (12.0 J/g).
Article analysis:
This article is generally reliable in terms of its content, as it provides detailed information about the research conducted by Soison et al., including their methods, results, and conclusions drawn from them. The authors have also provided sufficient evidence to support their claims, such as data on protein, starch and amylose contents of the extracted starches, as well as pasting and thermal properties of starches for each variety studied. Furthermore, they have discussed potential implications for further research in this field based on their findings.
However, there are some potential biases that should be noted when considering this article's trustworthiness and reliability. For example, while the authors have discussed potential implications for further research in this field based on their findings, they do not provide any counterarguments or explore any alternative explanations for their results that could be considered in future studies. Additionally, while they have provided evidence to support their claims regarding the effects of different flesh colors on starch properties, they do not discuss any possible risks associated with these effects or present both sides equally when discussing them. Finally, it should also be noted that this article was published in 2015; thus its findings may no longer be relevant due to advances in technology or changes in industry standards since then which could affect its accuracy or validity today.