Sensory data, composition, starch properties, and amylase activities of 15 sweetpotato genotypes

These are sensory data, composition, starch properties, and amylase activities of 15 sweetpotato genotypes that were used in the manuscript " Baked Sweetpotato Textures and Sweetness: An Investigation into Relationships Between Physicochemical and Cooked Attributes " by Allan, Johanningsmeier, Nakitto, Guambe, Abugu, Pecota, and Yencho.

本数据集涵盖15个甘薯（sweetpotato）基因型（genotypes）的感官数据（sensory data）、成分组成（composition）、淀粉特性（starch properties）及淀粉酶活性（amylase activities），相关实验材料被应用于Allan、Johanningsmeier、Nakitto、Guambe、Abugu、Pecota及Yencho所撰写的题为《烘烤甘薯的质地与甜度：理化特性与蒸煮属性间关联的探究（Baked Sweetpotato Textures and Sweetness: An Investigation into Relationships Between Physicochemical and Cooked Attributes）》的研究论文手稿中。