Physicochemical properties of twenty‐one Caribbean sweet potato cultivars

Aina, Adebisola J.; Falade, Kolawole O.; Akingbala, J. O.; Titus, Pathelene

doi:10.1111/j.1365-2621.2009.01941.x

Cited by 86 publications

(121 citation statements)

References 31 publications

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“…Consumers enjoy the pleasant odor and flavor of baked sweet potatoes. Although chemical composition analysis of sweet potatoes has been previously documented (Ahmed et al 2010;Ahromrit and Nema 2010;Aina et al 2009;Picha 1985;Picha 1986;Vimala et al 2011), little information on the effect of baking has been reported (Lai et al 2011).…”

Section: Introductionmentioning

confidence: 99%

“…Starch is the major carbohydrate found in sweet potatoes, and comprises approximately 20 % of the fresh tuber (Aina et al 2009). Baking breaks down starch granules to form disaccharides and monosaccharides.…”

Section: Introductionmentioning

confidence: 99%

“…Baking breaks down starch granules to form disaccharides and monosaccharides. 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: 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: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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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“…Kure [39] reported that the pH value of seven sweet potato varieties was ranged from 5.5 to 7.1. Aina and Woolfe et al [40,41] reported that the range of pH in sweet potato varieties were ranged from 5 to 6.9 and 5.5 to 6.7. These findings are strongly agreed with the present findings.…”

Section: Percentage (%)mentioning

confidence: 99%

Agronomic and Physicochemical Evaluation of Sweet Potato [Ipomoea batatas (L.) Lam.] Collections in Ethiopia

Mohammed¹

2015

Adv Crop Sci Tech

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The productivity of sweet potato [Ipomoea batatas (L.) Lam.] is mainly dependant on the acquisition accessions which posses desirable traits and development of high yielding varieties with desired quality attributes. For this purpose, Haramaya University collected 116 sweet potato accessions from International and National sources to develop varieties for eastern Ethiopia; however, the accessions characterization and documentation were not exhaustively done to support the improvement program. Therefore, this study was conducted during 2012/2013 cropping season to characterize, evaluate, and documenting of agronomic and physicochemical attributes of sweet potato accessions at Haramaya. Augmented design consisting of 114 entries/tests and two checks were used. Varied number of accessions recorded significantly higher values than the mean of the checks for days to physiological maturity, above ground fresh biomass, storage root fresh weight, total storage root yield, marketable storage root yield, reducing sugar, total sugar, and total starch content, pH, dry matter content, total soluble solid, specific gravity and peel content. Tis-9465-7 had the highest storage root fresh weight yield; marketable storage root yield and total storage root yield and Koka-12 and CN-2069-7 exhibited significantly highest values than mean of the checks for days to physiological maturity and above ground fresh biomass, respectively. CN-1752-14, CN-2056 and Tis-80/043-1 for reducing sugar, pH and total soluble solid, respectively, exhibited significantly highest values, while CN-1752-15 recorded the highest total sugar and total starch content. Korojo had significantly highest values for specific gravity, dry matter. Tis-82/0602 were exhibited that the lowest in peel content. Elliptic shape (27.19%) and horizontal constriction (45.62%) defect were dominant in the accessions. Most of the accession had white skin color (22.6%) while 21.92% accessions had creamy flesh color.

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“…Protein content is 1% to 2% and it has high biological value due to its high lysine content, whereas lipid level is reduced (0.1 to 0.4%) (Mazzei et al, 1995;FAO, 2002). Other minor components in sweet potato are vitamins, pigments and antioxidant compounds (β-carotene, vitamin B, C, E, phenolic acid) (Martí, 2000;Aina et al, 2009;Picha and Padda, 2009) being good energy providers as well, 111 kcal/100g (Martí, 2000). Moreover, Miyazaki et al (2005) reported that the consumption of white skinned sweet potatoes is an effective alternative to the prevention and improvement of the symptoms of diabetes because it stimulates human immunity.…”

Section: Introductionmentioning

confidence: 99%

Effects of sodium metabisulphite and citric acid on the shelf life of fresh cut sweet potatoes

Sgroppo

Vergara

Tenev

2010

Span. j. agric. res.

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Minimally processed vegetables are products susceptible to chemical and biological changes, thus becoming highly perishable. During sweet potatoes (Ipomoea batatas Lam.) processing, some deteriorative reactions occur affecting quality, mainly change of color. The purpose of this research is to avoid or minimize this deterioration, so the effects of application of chemical agents to fresh cut and refrigerated stored sweet potatoes were studied, evaluating the occurrence of major organoleptic, physicochemical and nutritional changes and assesing the sensory acceptability. Tests were done with sweet potato variety 'Colorada Correntina', which were treated with sodium metabisulphite/citric acid (pH = 2.91), arranged in polystyrene trays film, coated with PVC, and stored at 5°C and 10°C. Variations on the titratable acidity, pH, total sugars and ascorbic acid were registered and the surface color was evaluated through digital image analysis. The final product acceptability was determined through sensory evaluation and microbiological counts carried out at the beginning and at the end of the assays. During storage, there were slight changes in physicochemical characteristics such as absorbic acid and sugar content and in surface color as well. The microbial counts were lower than the fixed levels established by the Spanish legislature. The sensory attributes were rated as «accep-table» by consumers. Finally it is possible to assert that sweet potato 'Colorada Correntina' minimally processed and treated with sodium metabisulphite 2%/citric acid can be preserved, packaged and stored at 5°C for 14 days.Additional key words: browning, Ipomoea batatas, physicochemical characteristics, sensory evaluation. Resumen Efectos del tratamiento químico en la vida útil de batatas frescas cortadasLos vegetales mínimamente procesados son productos susceptibles a alteraciones fisicoquímicas y biológicas, resultando altamente perecederos. Durante el procesamiento de batatas (Ipomoea batatas Lam.), ocurren reacciones de deterioro que afectan la calidad, especialmente el cambio de color. Con el objeto de evitar o minimizar este deterioro, se estudiaron los efectos de la aplicación de agentes químicos a batatas frescas cortadas almacenadas refrigeradas, evaluando la ocurrencia de los principales cambios organolépticos, fisicoquímicos y nutricionales, y estableciendo la aceptabilidad sensorial. Los ensayos se realizaron con batatas variedad 'Colorada Correntina', tratadas con sodio metabisulfito/ácido cítrico (pH = 2,91), dispuestas en bandejas de poliestireno recubiertas con film de PVC, y conservadas a 5°C y 10°C. Se registraron las variaciones de pH, acidez titulable, azúcares totales y ácido ascórbico y se evaluó el color superficial por análisis de imágenes digitales. Mediante evaluación sensorial se determinó la aceptabilidad del producto final y se realizaron recuentos microbiológicos al inicio y final de los ensayos. Durante el almacenamiento ocurrieron ligeros cambios en las características fisicoquímicas, el contenido de a...

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Physicochemical properties of twenty‐one Caribbean sweet potato cultivars

Cited by 86 publications

References 31 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

Agronomic and Physicochemical Evaluation of Sweet Potato [Ipomoea batatas (L.) Lam.] Collections in Ethiopia

Effects of sodium metabisulphite and citric acid on the shelf life of fresh cut sweet potatoes

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