​Which thermostable enzyme hydrolyses starch during the cooking of sweet potatoes?​

Correct option is C

Correct answer is (c) β-amylase.

• β-amylase is a thermostable enzyme naturally present in sweet potatoes.
• During cooking, the heat activates this enzyme, which then breaks down the complex starch molecules into simpler sugars.
• This process contributes to the sweet flavor and soft texture of cooked sweet potatoes.

The other options are not involved in starch hydrolysis during sweet potato cooking:

• Pectinase: Breaks down pectin, a component of plant cell walls, but not starch.  
• Exocellulases: Break down cellulose, another component of plant cell walls, but not starch.
• Lipase: Breaks down lipids (fats), not carbohydrates like starch.