Chemical, Physical and Sensory Attributes of Formed and Frozen, Baked Sweetpotato

Collins, J. L.; Liao, Jieren; Penfield, Marjorie P.

doi:10.1111/j.1365-2621.1995.tb09804.x

Cited by 9 publications

(2 citation statements)

References 9 publications

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“…Baking is the most popular method of cooking sweet potatoes (Collins et al 1995). Consumers enjoy the pleasant odor and flavor of baked sweet potatoes.…”

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

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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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“…Baking is the most popular method of cooking sweet potatoes (Collins et al 1995). Consumers enjoy the pleasant odor and flavor of baked sweet potatoes.…”

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

show abstract

“…se caracteriza por contar con elongaciones carnosas y almidonosas que constituyen tubérculos de naturaleza biológicamente única (Kay 1973, Hoover et al 1983, Tanaka et al 2005. estos constituyen una importante fuente de vitaminas a y C, minerales, energía, fibra dietética y alguna proteína (collins y Washam-Hutsell 1987, collins et al 1995, Lerner 2005; además de azúcares simples (Huang et al 1999).…”

Section: Introductionunclassified

Efecto del empaque sobre la textura y el color del camote (Ipomoea batatas L.) durante el proceso de "curado"

Chacón–Villalobos

Cruz

2009

Agron. Mesoam.

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EfEcto dEl EmpaquE sobrE la tExtura y El color dEl camotE (Ipomoea batatas l.) durantE El procEso dE "curado" Efecto del empaque sobre la textura y el color del camote (Ipomoea batatas l.) durante el proceso de "curado". el presente estudio se efectuó en la escuela de Tecnología de alimentos de la Universidad de costa rica entre junio y diciembre del 2006. camotes (Ipomea batatas L.) adquiridos cuatro horas post cosecha en el centro nacional de abastecimiento y Distribución de alimentos (cenaDa), fueron lavados y preseleccionados, luego aleatoriamente distribuidos en cinco grupos experimentales, identificándolos individualmente y determinando su peso. al grupo control se le determinó la calidad general con una escala visual, la fuerza de penetración (kg/cm 2 ) y el color (cáscara y pulpa), con base en la escala cieLaB. el primer grupo se empacó con una película plástica microperforada, el segundo en polietileno de baja densidad y el tercero no se empacó. Los tres se incubaron siete días a 29 ºc. el cuarto grupo permaneció sin empaque a la intemperie el mismo período. Pasado ese tiempo todos los grupos experimentales se evaluaron para peso, apariencia, color y textura. Se realizó un análisis de varianza entre tratamientos seguido de una evaluación de medias de Tukey. La fuerza promedio de penetración fue mayor (p < 0,05) para los camotes empacados con polietileno de baja densidad y para los expuestos al ambiente. no se evidenciaron diferencias significativas en el color de la pulpa entre tratamientos. con respecto al resto de tratamientos, para la cáscara hubo diferencias significativas, las más brillantes fueron almacenados en empaques, comparados con los almacenados sin protección. palabras clave: Vida útil, película, atmósfera modificada, color, textura. abstractEffect of packing upon texture and color of sweet potatoes (Ipomoea batatas l.) during the "curing" process. The evaluation was conducted at the school of Food Technology of the University of costa rica (san José) between June and December 2006. sweet potatoes (Ipomea batatas L.) acquired four hours after harvest from the centro nacional de abastecimiento y Distribución de alimentos (cenaDa), were washed, pre-selected, and randomly grouped in five experimental blocks after individual identification and weighing. The control group was evaluated for general quality using a visual scale, penetration force (kg/cm 2 ) and color (peel and pulp) using the cieLaB scale. The first group was packed with a micro perforated film, and the second group with low-density polyethylene (LDP); group three was not packed. The three groups were stored for seven days at 29 ºc. The fourth group remained unpacked at room temperature for the same period. after the storage treatment, all groups were evaluated for visual appearance, texture, color and weight anoVa tests followed by Tukey comparisons were conducted. medium penetration force was higher (p < 0.05) for samples packed with LDP and for samples held at room temperature. Pulp color did not differ among treatments. The s...

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Sensory Evaluation Methods to Measure Quality of Frozen Food

Resurreccion¹

1997

Quality in Frozen Foods

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Chemical, Physical and Sensory Attributes of Formed and Frozen, Baked Sweetpotato

Cited by 9 publications

References 9 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

Efecto del empaque sobre la textura y el color del camote (Ipomoea batatas L.) durante el proceso de "curado"

Sensory Evaluation Methods to Measure Quality of Frozen Food

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