Bioactive compounds of two orange-fleshed sweet potato cultivars (Ipomoea batatas (L.) Lam.) in fresh, stored and processed roots

Gabilondo, Julieta; Corbino, Graciela Beatriz; Chludil, Hugo D.; Malec, Laura

doi:10.1016/j.afres.2022.100061

Cited by 4 publications

(8 citation statements)

References 39 publications

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“…The characteristic color of Beauregard pulp was due to its high concentration of beta-carotene, which is the precursor of vitamin A and a powerful antioxidant. 10 As occurred in appearance, 9DJ consumers had lower acceptability in overall flavor for the Beauregard cultivar; in accordance with this, in the CATA question, characterized this cultivar with negative phrases, such as follows: It tastes weird and It has little flavor/tasteless.…”

Section: Discussionmentioning

confidence: 56%

“…8 Orange flesh cultivars are appreciated by their attractive color, sweet taste, extended postharvest storage, and high β-carotene (provitamin A) content. 9,10 Sweet potato breeding programs worldwide are integrating sensory characteristics with agronomic and postharvest behavior 11,12 to provide global markets with widely accepted cultivars. The characterization of diverse genotypes from a sensory perspective gives valuable information for improving the flavor and texture of the product, contributing to consumer acceptance.…”

Section: Introductionmentioning

confidence: 99%

“…These cooking processes lead to changes in physical, sensory, and chemical characteristics of the final product. 10,16,17 This study aimed to evaluate the sensory acceptability of four different sweet potato cultivars, considering two cooking methods and two cities in Buenos Aires, Argentina.…”

Section: Introductionmentioning

confidence: 99%

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Sensory acceptability of sweet potatoes: Influence of the cultivar, cooking method and the city

Sosa,

Garitta,

Elizagoyen

et al. 2024

JSFA Reports

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BackgroundThis study aimed to evaluate the sensory acceptability of 4 sweet potato cultivars (Beauregard, Morada‐INTA, Colorado‐INTA and Arapey), considering two cooking methods: boiled and baked; and two cities, 9 de Julio (9DJ) and San Pedro (SP), of Buenos Aires province. 120 women were recruited in each city. A Home Use Test (HUT) was carried out. Each consumer received at home each sample in a bag containing 3 sweet potatoes and the evaluation form. The sensory acceptability of different characteristics of the samples was evaluated, before and after cooking. To inquire the reasons for consumption of each sample, the methodology Check All That Apply (CATA) were used.ResultsOf the 2 factors evaluated (city and cooking method), city had a significant influence when evaluating the samples. Participants of SP gave higher acceptability to Beauregard cultivar than 9DJ in most attributes. Colorado INTA had greater acceptability in some descriptors by the consumers of 9DJ. While Arapey and Morada INTA had greatest acceptability in 9DJ trial. In CATA results 9DJ consumers associated the Beauregard cultivar with negative phrases: It tastes weird and It has little flavor/tasteless and to lesser extent to The internal color is artificial and It breaks when cooking. While SP consumers characterized with negative phrases the Arapey and Morada INTA samples as: It changes color (brown) quickly, Its shape is not regular and When cooked, it has threads or fibers.ConclusionConsumer preferences provide opportunities for development or improvement of new cultivars. It would be interesting to extend this study to other regions and/or countries.This article is protected by copyright. All rights reserved.

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Section: Discussionmentioning

confidence: 56%

Section: Introductionmentioning

confidence: 99%

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Sensory acceptability of sweet potatoes: Influence of the cultivar, cooking method and the city

Sosa,

Garitta,

Elizagoyen

et al. 2024

JSFA Reports

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“…In this regard, Salawu et al [ 55 ] indicated that potato peels have higher TP and TF contents compared to potato flesh, whereas Gabilondo et al [ 64 ] indicated that potato flesh has higher TAs and TPs in its skin. We presume that the levels of these phytochemicals in sweet potato flesh versus peels are highly dependent on SP cultivars and cultivation conditions and methods.…”

Section: Resultsmentioning

confidence: 99%

“…Other studies focused on purple SP root varieties because they exhibit the highest concentration of polyphenols, thus higher antioxidant activity compared to white, yellow, or orange SP cultivars [ 64 , 67 , 80 ]. However, preparing doughs for bread with such SP products results in the weakening of the doughs and has a technological limitation due to the purple color of the roots.…”

Section: Resultsmentioning

confidence: 99%

The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel

Elkatry

El-Beltagi

Ramadan

et al. 2023

Foods

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The current study investigates the feasibility of preparing Arabic bread from wheat flour, sweet potato flour, or peeled sweet potatoes based on the nutritional values, technological characteristics, and sensory properties of the final products. First, we analyzed the proximate, elemental, total and individual phytochemical compositions of the raw materials and bread samples. The analysis showed that potassium, calcium, and phosphorus were higher in peels than pulp, in the same manner to the total phenolics, flavonoids, and anti-radical scavenging activities. Phenolic acids and flavonols were quantified, where p-coumaric, feruloyl-D-glucose, eucomic, gallic, and ferulic acids were measured as major phenolic acids in either peels or pulp flours, and their quantities were higher in the peels. Furthermore, we evaluated the effects of wheat substitution on the properties of the dough blends and their final bakery. The results indicated that the fortified samples’ nutritional and rheological properties were significantly improved, while their sensory qualities were comparable to those of the control. Thereby, the fortified dough blends presented higher dough stabilities, indicating a wider range of applications. Additionally, after the heat treatment, the fortified breads maintained significantly higher total phenolic, flavonoid, anthocyanin, and carotenoid contents, and total antioxidant activities, implying their accessibility for humans upon consumption.

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Fungal communities, nutritional, physiological and sensory characteristics of sweet potato under three Chinese representative storages

Sun

Zhang

et al. 2023

Postharvest Biology and Technology

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Bioactive compounds of two orange-fleshed sweet potato cultivars (Ipomoea batatas (L.) Lam.) in fresh, stored and processed roots

Cited by 4 publications

References 39 publications

Sensory acceptability of sweet potatoes: Influence of the cultivar, cooking method and the city

Sensory acceptability of sweet potatoes: Influence of the cultivar, cooking method and the city

The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel

Fungal communities, nutritional, physiological and sensory characteristics of sweet potato under three Chinese representative storages

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