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Effects of Roasting Sweet Potato (Ipomoea batatas L. Lam.): Quality, Volatile Compound Composition, and Sensory Evaluation
- Source :
- Foods, Volume 10, Issue 11, Foods, Vol 10, Iss 2602, p 2602 (2021)
- Publication Year :
- 2021
- Publisher :
- Multidisciplinary Digital Publishing Institute, 2021.
-
Abstract
- Roasting can increase the Maillard reaction and caramelization of sweet potatoes to create an attractive appearance, color, aroma, and taste, and is rapidly increasing in the commercial market. This study mainly analyzed the influence of roasting sweet potatoes, with and without the peel, on sweet potato quality and flavor characteristics combined with sensory qualities. The results showed that the a* value (1.65–8.10), browning degree (58.30–108.91), total acidity (0.14–0.21 g/100 g, DW), and maltose content (0.00–46.16 g/100 g, DW) of roasted sweet potatoes increased with roasting time. A total of 46 volatile compounds were detected and 2-furanmethanol, furfural, and maltol were identified as the main sources of the aroma of roasted sweet potatoes. A sensory evaluation based on a comprehensive nine-point acceptance test and descriptive analysis showed that roasting for 1 to 2 h resulted in the highest acceptance score (6.20–6.65), including a golden-yellow color, sweet taste, and fibrous texture. The sweet potatoes became brown after roasting for 2.5 to 3 h and gained a burnt and sour taste, which reduced the acceptance score (4.65–5.75). These results can provide a reference for increased quality in the food industry production of roasted sweet potatoes.
- Subjects :
- Taste
Health (social science)
sensory evaluation
roasting color
sweet potato
Plant Science
TP1-1185
Ipomoea
total acidity
Health Professions (miscellaneous)
Microbiology
symbols.namesake
Browning
Food science
Aroma
Flavor
Roasting
sugar content
biology
Chemistry
Chemical technology
GC/MS
biology.organism_classification
Caramelization
Maillard reaction
symbols
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 23048158
- Database :
- OpenAIRE
- Journal :
- Foods
- Accession number :
- edsair.doi.dedup.....c9230a0707eb0d03f10852409be51720
- Full Text :
- https://doi.org/10.3390/foods10112602