Sugar Content of Baked Sweet Potatoes from Different Cultivars and Lengths of Storage

Picha, David H.

doi:10.1111/j.1365-2621.1986.tb13950.x

Cited by 28 publications

(25 citation statements)

References 8 publications

(1 reference statement)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The percent AIS of 400 or 600 Gy treated roots was lower than that for nonirradiated roots of both clones (P ≤ 0.05). The percent AIS of RY roots was higher than that reported for six cultivars (Picha, 1986). WP roots had similar percent AIS to that reported for 'Whitestar' (Picha, 1986).…”

Section: Resultssupporting

confidence: 58%

Compositional and Sensory Analyses of Sweetpotatoes after X-ray Irradiation Quarantine Treatment

Wall¹

2004

HortSci

View full text Add to dashboard Cite

Sweetpotato [Ipomoea batatas (L.) Lam.] roots of two Hawaii-grown clones were treated with 100 to 600 Gy X-ray irradiation and evaluated for quality before and after cooking. Root moisture content, surface color, and glucose and fructose concentrations were not affected by irradiation treatment for either the red-skin, yellow-flesh (RY) or the white-skin, purple-flesh (WP) clones. Firmness decreased at higher doses for RY roots, but not for WP roots. The alcohol insoluble solids and the starch concentrations of raw roots decreased linearly in response to increasing dose for both clones. Maltose decreased at higher doses in cooked RY roots only. Irradiation had the greatest effect on sucrose concentrations, which increased linearly in response to dose as starch concentrations decreased. A sensory panel perceived sweetpotato roots treated with 600 Gy irradiation as sweeter than control roots. Panelists found the overall acceptability to be the same for control and 600 Gy treated roots for both clones.

show abstract

Section: Resultssupporting

confidence: 58%

Compositional and Sensory Analyses of Sweetpotatoes after X-ray Irradiation Quarantine Treatment

Wall¹

2004

HortSci

View full text Add to dashboard Cite

show abstract

“…In relation to the variation of these constituents, the antioxidant activity of sweet potatoes also shows similar variation during thermal processes [7]. Starch and sugar contents have also been reported to be changed by cooking procedures as starch decreases during the steaming process, yielding maltose [11].…”

Section: Introductionmentioning

confidence: 96%

Effects of Baking and Boiling on the Nutritional and Antioxidant Properties of Sweet Potato [Ipomoea batatas (L.) Lam.] Cultivars

Dinçer

Karaoglan

Erden

et al. 2011

Plant Foods Hum Nutr

View full text Add to dashboard Cite

The effects of baking and boiling on the nutritional and antioxidant properties of three sweet potato cultivars (Beniazuma, Koganesengan, Kotobuki) cultivated in Turkey were investigated. The samples were analyzed for proximate composition, total phenolic content, ascorbic acid, β-carotene, antiradical activity, and free sugars. The dry matter, protein, and starch contents of the sweet potatoes were significantly changed by the treatments while the ash and crude fiber contents did not differ as significantly. The β-carotene contents of baked and boiled sweet potatoes were lower than those of fresh sweet potatoes; however, the total phenolic and ascorbic acid contents of the baked and boiled sweet potatoes were higher than those of the fresh samples. Generally, the antiradical activity of the sweet potatoes increased with the treatments. Sucrose, glucose, and fructose were quantified as free sugars in all fresh sweet potatoes; however, maltose was determined in the treated samples. In terms of the analyzed parameters, there were no explicit differences among the sweet potato cultivars.

show abstract

“…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%

“…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%

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

View full text Add to dashboard Cite

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.

show abstract

Sugar Content of Baked Sweet Potatoes from Different Cultivars and Lengths of Storage

Cited by 28 publications

References 8 publications

Compositional and Sensory Analyses of Sweetpotatoes after X-ray Irradiation Quarantine Treatment

Compositional and Sensory Analyses of Sweetpotatoes after X-ray Irradiation Quarantine Treatment

Effects of Baking and Boiling on the Nutritional and Antioxidant Properties of Sweet Potato [Ipomoea batatas (L.) Lam.] Cultivars

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

Contact Info

Product

Resources

About