Biochemical changes during storage of sweet potato roots differing in dry matter content

Zhang, Zhitian; Wheatley, Christopher C.; Corke, Harold

doi:10.1016/s0925-5214(01)00149-1

Cited by 124 publications

(103 citation statements)

References 19 publications

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“…Fructose and glucose contents were less than sucrose content. Zhang et al (2002) concluded that glucose was the major sugar component of fresh sweet potatoes, and fructose content was similar to sucrose content. The results of sugar composition analysis obtained in this study differed from those reported by Zhang et al…”

Section: Sugar Composition Analysis Of Fresh Sweet Potato Tubersmentioning

confidence: 99%

“…Although the sugar composition of sweet potatoes mainly depends on the type of cultivar (Aina et al 2009), Koehler and Kays (1991) reported that the taste of baked sweet potatoes was mainly determined by their sugar content. Previous studies revealed that fresh sweet potatoes contained sucrose, glucose, and fructose (Picha 1986) but not maltose (Zhang et al 2002).…”

Section: Introductionmentioning

confidence: 97%

“…Sucrose is the major sugar component of fresh sweet potatoes (Zhang et al 2002) and the most important sugar for predicting sweetness (Corrigan et al 2000). However, baking changes the sugar composition.…”

Section: Introductionmentioning

confidence: 99%

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Changes in sugar composition during baking and their effects on sensory attributes of baked sweet potatoes

Chan

Chiang

Lai³

et al. 2012

J Food Sci Technol

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The objective of this study was to evaluate the influence of sugar composition on the sensory attributes of seven baked sweet potatoes. The sugar composition was analyzed using high performance liquid chromatography. Results showed that the total sugar content of baked sweet potatoes increased significantly because of the formation of maltose. The maltose content dramatically increased after baking, and became the major sugar component of baked sweet potatoes. On the other hand, baked sweet potatoes were evaluated on a 7-point hedonic scale for sensory analysis. Overall acceptability results showed that the panelists preferred baked CYY95-26 and TNG66 over the other baked varieties. Because the correlation between overall acceptability and sweetness was the highest (r00.69, p<0.01), sweetness was determined as the most important factor determining the overall acceptability of baked sweet potatoes. Although sugar composition changed on baking, the overall acceptability of baked sweet potatoes was highly associated with the sucrose content.

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Section: Sugar Composition Analysis Of Fresh Sweet Potato Tubersmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 97%

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Changes in sugar composition during baking and their effects on sensory attributes of baked sweet potatoes

Chan

Chiang

Lai³

et al. 2012

J Food Sci Technol

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“…Therefore, the high dry matter content of Nane coupled with its stability during curing are desirable traits for OFSP cultivars. Zhang et al (2002) reported the need to consider the stability of dry matter and other traits over time when screening for sweetpotato genotypes.…”

Section: Resultsmentioning

confidence: 99%

Wound healing and dry matter content of orange-fleshed sweetpotato cultivars as influenced by curing methods

Atuna

Carey²,

Low

et al. 2017

Open Agriculture

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“…Maltose has been shown to be positively and significantly related with %DM of the raw root (Lewthwaite et al 1997). Other studies have shown that varieties with high DM content have high sucrose and low glucose and fructose levels (Zhang et al 2002;Mcharo and LaBonte 2007). In the present study, no significant correlations were detected between individual sugars.…”

Section: Comparison With Other Analytical Techniquesmentioning

confidence: 93%

Rapid quantitative determination of maltose and total sugars in sweet potato (Ipomoea batatas L. [Lam.]) varieties using HPTLC

Lebot

2017

J Food Sci Technol

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When a raw sweet potato root is analysed, only sucrose, glucose and fructose are present but during cooking, starch is hydrolysed into maltose giving the sweet flavour to cooked roots. This study aimed at developing an HPTLC protocol for the rapid quantitative determination of maltose and total sugars in four commercial varieties and to compare them to 243 hybrids grouped by flesh colour (white, orange, purple). In commercial varieties, mean maltose content varied from 10.26 to 15.60% and total sugars from 17.83 to 27.77% on fresh weight basis. Hybrids showed significant variation in maltose content within each group, with means ranging from 7.65% for white-fleshed, to 8.53% in orange-and 11.98% in purplefleshed. Total mean sugars content was 20.24, 22.11 and 26.84% respectively for white, orange and purple flesh hybrids. No significant correlations were detected between individual sugars but maltose and total sugars content were highly correlated. Compared to the best commercial variety (Baby), 25 hybrids (10.3%) presented a higher maltose content and 40 (16.5%) showed a higher total sugars content. HPTLC was observed as an attractive, cost efficient, high-throughput technique for quantitating maltose and total sugars in sweet potatoes. Perspectives for improving sweet potato quality for consumers' requirements are also discussed.

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Biochemical changes during storage of sweet potato roots differing in dry matter content

Cited by 124 publications

References 19 publications

Changes in sugar composition during baking and their effects on sensory attributes of baked sweet potatoes

Changes in sugar composition during baking and their effects on sensory attributes of baked sweet potatoes

Wound healing and dry matter content of orange-fleshed sweetpotato cultivars as influenced by curing methods

Rapid quantitative determination of maltose and total sugars in sweet potato (Ipomoea batatas L. [Lam.]) varieties using HPTLC

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