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

The present research was conducted with an aim to explore underutilized crops like water chestnut and barley for the development of low glycemic index (GI) muffins. Incorporation of barley flour (BF) had a significant (p < 0.05) effect on quality attributes and glycemic response of muffins. The resistant starch content of final product (43.5%) was also found to be higher than water chestnut (40.24%) and BF (5.18%). The study confirms that replacement of 30% of water chestnut flour (WCF) with BF is feasible for development of low GI muffins with desired sensory attributes. During storage, firmness, water activity, free fatty acid, and peroxide value of the muffins prepared from 70% WCF and 30% BF were found to increase, whereas moisture content and overall acceptability were decreased. Inference drawn from storage studies was that linear low‐density polyethene is suitable packaging material for safe storage of muffins up to 35 days. Practical applications Diabetes is the third largest noncommunicable disease and affects a large section of population globally. Diabetic patients are not able to consume bakery products because of their high GI which leads to upsurge in blood glucose levels. Water chestnut and BF are low in GI and can be utilized for development of low GI bakery products. Muffins prepared from water chestnut and BF can prove as a viable food item for people suffering from hyperglycemia. The modification of baking process and replacement of table sugar with nonnutritive sweeteners (mannitol and sucralose) further reduces the GI and improves its commercial applicability in the therapeutic diets. Moreover, water chestnut‐based muffins incorporated with BF can act as a laxative because of its high dietary fiber and β‐glucan content provided by BF.

Section: Resultsmentioning

confidence: 99%

Development of low glycemic index muffins using water chestnut and barley flour

Hussain

Beigh

Qadri

et al. 2019

“…The average reducing sugar content in fresh and roasted sweet potato was 10.29 and 26.17 g/100 g DW, respectively. These results indicated that sugar content increased significantly due to the degradation of starch and formation of maltose (Chan et al, ). Our results were similar to those reported by Van hal (), whose study showed that the reducing sugars in different sweet potato flours ranged from 1.2% to 24.4% DW.…”

Section: Resultsmentioning

confidence: 91%

“…Our results were similar to those reported by Van hal (), whose study showed that the reducing sugars in different sweet potato flours ranged from 1.2% to 24.4% DW. Chan et al () found that the correlation between overall acceptability of sensory evaluation and sweetness was higher; therefore, roasted sweet potatoes with higher sugar content are assumed to have better overall acceptability. In addition, the Maillard reaction between amino acids and reducing sugars results in food having a brown color and distinctive flavor.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Cultivar selection as a tool for nutritional and functional value enhancement of roasted sweet potato

Hou

et al. 2019

In the present study, the nutritional and functional components of fresh and roasted sweet potatoes from 11 cultivars were determined. Results showed that the fresh and roasted sweet potatoes were both rich in protein (3.54–10.34 g/100 g) and dietary fiber (1.81–8.66 g/100 g), with low gross energy (1,576.12–1,638.94 kJ/100 g) and fat (0.75–1.09 g/100 g). After roasting, starch (from 59.46 to 54.43 g/100 g) and protein (from 8.77 to 7.90 g/100 g) contents decreased, while total polyphenol content (from 7.46 to 10.74 mg CHAE/g) and antioxidant activity (from 2.42 to 2.72 μg TE/mg) increased. In addition, most vitamins are preserved after roasting. Gray relational analysis suggested that Yanshu No.25 exhibited the best comprehensive nutritional values (with a weighted gray correlative degree of 0.7787), followed by Longshu No.9 (0.7356). The above results could provide some data support for the research and development, and commercial production of roasted sweet potato with stable high quality. Chemical compounds studied in this article: Chlorogenic acid (PubChem CID:1794427); sulfuric acid (PubChem CID:1118); acetonitrile (PubChem CID:6342); disodium hydrogen phosphate (PubChem CID:24203); acetic acid (PubChem CID:176); sodium hydroxide (PubChem CID:14798); hydrochloric acid (PubChem CID:313); alpha‐D‐glucose (PubChem CID:79025); sodium carbonate (PubChem CID:10340); and ethanol (PubChem CID:702). Practical applications Roasted sweet potato has become a popular product for consumers because it is famous for its excellence in color, aroma, and taste. As roasted sweet potatoes are mainly processed in small workshops, without considering the cultivar issue, the quality of roasted sweet potato products could not be guaranteed, which have caused a large loss of consumers. So far, there is little information on the analysis of different sweet potato cultivars, especially the effects of roasting on the changes in nutritional qualities of different cultivars. The results of this study could provide some data support for the research and development, and commercial production of roasted sweet potato with stable high quality, which could further promote the healthy development of roasted sweet potato industry.

“…As a result, sweetness, color, and flavor are correlated with both the degree of maillard reaction and the overall acceptability of final products. However, there is little information about the effect of roasting on the quality of roasted sweet potatoes (Lai, Huang, Chan, Lien, & Liao, 2013), and only the effects of sugar content on sensory evaluation have been reported (Chan et al., 2014). What's more, as far as we know, no study has been conducted to investigate the effects of roasting on the changes in volatile compounds and sensory qualities of sweet potatoes, especially for different cultivars.…”

Section: Introductionmentioning

confidence: 99%

Sensory evaluation of roasted sweet potatoes influenced by different cultivars: A correlation study with respect to sugars, amino acids, volatile compounds, and colors

Hou

et al. 2020

In this study, color values, amino acid, and sugar composition (sucrose, fructose, glucose, and maltose) of fresh and roasted sweet potatoes from 11 cultivars were determined. Sensory evaluation (overall acceptability), GC‐MS, electronic nose, and electronic tongue were also used to analyze the flavor compounds and sensory index. The results of overall acceptability indicated that Yanshu No. 25 and Pushu No. 32 were preferred to the other ones. Besides, there was a certain correlation between colors, sugars, amino acids, volatiles, and overall acceptability. However, maillard and other reactions during the roasting process of sweet potatoes are complicated, and the formation of characteristic flavor is more complex, which requires further research. Therefore, the results of this paper can provide theoretical basis for improving the quality characteristics of roasted sweet potatoes. Practical applications The sensory characteristics of roasted sweet potatoes included color, aroma, and taste. However, there is little information about the effect of roasting on the quality of roasted sweet potatoes; no study has been conducted to investigate the effects of roasting on the changes in volatile compounds and sensory qualities of sweet potatoes, especially for different cultivars. The results of this study could illustrate which index was the most important factor that affected the overall acceptability of roasted sweet potatoes, and provided theoretical basis for improving the quality characteristics of roasted sweet potatoes, which could further promote the healthy development of roasted sweet potato industry.