Cooking Treatment Effects on Sugar Profile and Sweetness of Eleven-Released Sweet Potato Varieties

Owusu-Mensah, E.; Oduro, Ibok; Wo, Ellis; Carey, E. E.

doi:10.4172/2157-7110.1000580

Cited by 10 publications

(11 citation statements)

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“…6 ). This is in agreement with other studies that have shown a similar range of varietal differences in β-amylase activity [ 25 , 33 ]. Flesh color did not seem to have any influence on the enzyme activity.…”

Section: Resultssupporting

confidence: 93%

Analysis of β-amylase gene (Amyβ) variation reveals allele association with low enzyme activity and increased firmness in cooked sweetpotato (Ipomoea batatas) from East Africa

Banda

Kyallo

Entfellner

et al. 2021

Journal of Agriculture and Food Research

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β-amylase is a thermostable enzyme that hydrolyses starch during cooking of sweetpotato ( Ipomoea batatas ) storage roots, thereby influencing eating quality. Its activity is known to vary amongst genotypes but the genetic diversity of the beta-amylase gene ( Amyβ ) is not well studied. Amyβ has a highly conserved region between exon V and VI, forming part of the enzyme's active site. To determine the gene diversity, a 2.3 kb fragment, including the conserved region of the Amyβ gene was sequenced from 25 sweetpotato genotypes. The effect of sequence variation on gene expression, enzyme activity, and firmness in cooked roots was determined. Six genotypes carrying several SNPs within exon V, linked with an AT or ATGATA insertion in intron V were unique and clustered together. The genotypes also shared an A336E substitution in the amino acid sequence, eight residues upstream of a substrate-binding Thr344. The genotypes carrying this allele exhibited low gene expression and low enzyme activity. Enzyme activity was negatively correlated with firmness (R = −0.42) in cooked roots. This is the first report of such an allele, associated with low enzyme activity. These results suggest that genetic variation within the AmyB locus can be utilized to develop markers for firmness in sweetpotato breeding.

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Section: Resultssupporting

confidence: 93%

Analysis of β-amylase gene (Amyβ) variation reveals allele association with low enzyme activity and increased firmness in cooked sweetpotato (Ipomoea batatas) from East Africa

Banda

Kyallo

Entfellner

et al. 2021

Journal of Agriculture and Food Research

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“…An increase in temperature and time generally results in increased ⊎-AA up to a threshold of 75-85 °C. 13 In the present study, the reaction mix containing ⊎-amylase in sweetpotato storage roots was incubated at 40 °C for 10 min. This could lead to relatively low ⊎-AA.…”

Section: Discussionmentioning

confidence: 99%

“…Previous research leading to the release of sweetpotato varieties in Ghana and other parts of SSA did not take into consideration the changes in enzyme activity and sugar profiles in determining the potential use of these new varieties. 13 Subsequently, there is a lack of information on ⊍and ⊎-amylase activity and how they relate to culinary quality attributes in sweetpotato breeding. The present study contributes knowledge to support the more effective breeding of sweetpotato varieties.…”

Section: Introductionmentioning

confidence: 99%

Interrelations of α‐ and β‐amylase activity with starch, sugars, and culinary and nutritional quality attributes in sweetpotato storage roots

et al. 2023

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BACKGROUNDLittle information is available on α‐ and β‐amylase activity and their associations with starch, sugars and other culinary qualities in sweetpotato. The present study aimed to assess sweetpotato storage root α‐ and β‐amylase activity in relation to starch, sugars, β‐carotene content and storage root flesh color.RESULTSα‐ and β‐amylase activity (α‐AA and β‐AA) were assayed from a Tanzania (T) × Beauregard (B) genetic mapping population in their uncured (raw), cured and stored (approximately 11 weeks) forms during 2016 and 2017. Ceralpha and Betamyl methods, with modifications to suit a high‐throughput microplate assay format, were used to quantify α‐AA and β‐AA, respectively. Storage root dry matter, starch, glucose, fructose, sucrose and β‐carotene content were predicted using near infrared reflectance spectroscopy. There was little relationship (r2 = 0.02–0.08, P ≤ 0.05 in 2016 and r2 = 0.05–0.11, P ≤ 0.05 in 2017) between α‐AA and β‐AA. We observed negative linear associations between α‐AA and dry matter content and generally no correlations between β‐AA and dry matter content. β‐AA and sugars were weakly positively correlated. β‐AA and β‐carotene content were positively correlated (r = 0.3–0.4 in 2016 and 0.3–0.5 in 2017).CONCLUSIONGenerally, the correlation coefficient for amylase enzyme activity and sugar components of storage roots at harvest increased after curing and during post‐harvest storage. The present study is a major step forward in sweetpotato breeding in terms of providing a better understanding of how α‐ and β‐amylase activity are inter‐associated with several culinary quality attributes. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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“…10 In a study of 11 released sweetpotato varieties in Ghana, large changes in sucrose and sweetness were observed based on the different cooking methods. 14 This study recommended that cooking treatment should be taken into consideration as an important criterion when evaluating quality attributes of sweetpotato storage roots for appropriate utilization. Several factors, including maturity period, storage length, amylase activity, curing, and baking significantly influence sugar content and sweetness of sweetpotato.…”

Section: Introductionmentioning

confidence: 99%

“…Several factors, including maturity period, storage length, amylase activity, curing, and baking significantly influence sugar content and sweetness of sweetpotato. 14,15 Near-infrared reflectance spectroscopy (NIRS) has been widely used to predict the chemical and physical properties of a wide range of products rapidly and precisely with minimal to no sample preparation. 16 For measuring of nutritional quality without destroying or causing change to the shape or characteristics of macromolecules, non-destructive methods such as NIRS can be used.…”

Section: Introductionmentioning

confidence: 99%

Development of NIRS calibration curves for sugars in baked sweetpotato

et al. 2023

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BackgroundVariability in sugar content between raw and cooked sweetpotato storage roots impact nutritional and dietary importance with implications for consumer preference. High‐throughput phenotyping is required to breed varieties that satisfy consumer preferences.ResultsNear‐infrared reflectance spectroscopy (NIRS) calibration curves were developed for analysing sugars in baked storage roots using 147 genotypes from a population segregating for sugar content and other traits. The NIRS prediction curves had high coefficients of determination in calibration (R2c) of 0.96 (glucose), 0.93 (fructose), 0.96 (sucrose), and 0.96 (maltose). The corresponding coefficients of determination for cross‐validation (R2cv) were 0.92 (glucose), 0.89 (fructose), 0.96 (sucrose) and 0.93 (maltose) and were similar to the R2c for all sugars measured. The ratios of the standard deviation of the reference set to the standard error of cross‐validation were greater than three for all sugars. These results confirm the applicability of the NIRS curves in efficiently determining sugar content in baked sweetpotato storage roots. External validation was performed on an additional 70 genotypes. Coefficients of determination (r2) were 0.88 (glucose), 0.88 (fructose), 0.86 (sucrose) and 0.49 (maltose). The results were comparable to those found for the calibration and cross‐validation in fructose, glucose, and sucrose, but were moderate for maltose due to the low variability of maltose content in the population.ConclusionsNIRS can be used for screening sugar content in baked sweetpotato storage roots in breeding programs and can be used to assist with the development of improved sweetpotato varieties that better meet consumer preferences. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Cooking Treatment Effects on Sugar Profile and Sweetness of Eleven-Released Sweet Potato Varieties

Cited by 10 publications

References 0 publications

Analysis of β-amylase gene (Amyβ) variation reveals allele association with low enzyme activity and increased firmness in cooked sweetpotato (Ipomoea batatas) from East Africa

Analysis of β-amylase gene (Amyβ) variation reveals allele association with low enzyme activity and increased firmness in cooked sweetpotato (Ipomoea batatas) from East Africa

Interrelations of α‐ and β‐amylase activity with starch, sugars, and culinary and nutritional quality attributes in sweetpotato storage roots

Development of NIRS calibration curves for sugars in baked sweetpotato

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