Effect of Cultivar, Size, Storage, and Cooking Method on Carbohydrates and Some Nutrients of Sweet Potatoes

Abstract

A study was conducted to determine the effects of cultivar, root size, cooking method and storage on carbohydrates and quality attributes of sweet potatoes. Roots were analyzed after curing and after 7 months storage for sugars, starch, pectins, hemicellulose, cellulose, gscorbic acid, and carotenoids. Sensory evaluations were also conducted. 'Centennial' and 'Jasper' contained the highest percentages of total sugars, starch, water-soluble pectin, hemicellulose and carotenoids, while 'Georgia Jet' was lowest in all carbohydrates except reducing sugars and water-soluble pectin. Baked and microwave cooked roots were highest in most of the carbohydrates; h&w-ever, canned roots were higher in starch because of the rapid inactivation of amylase during cooking. Boiled roots were lower in carotenoids while canned roots were lowest in ascorbic acid. There was a decrease in reducing sugars, starch, pectins, hemicellulose, and cellulose during 7 months storage. Sensory ratings for color intensity and attractiveness corresponded to carotenoid content, CDM 'L' value, and hue angle (orangeness). Roots of different cultivars, size and storage period responded differently to cooking methods, thus producing significant interactions. Baking produced the highest quality cooked product as compared to other cooking metliods.

Influence of Age, Farming Site, and Boiling on Pro-Vitamin A Content in Sweet Potato (Ipomoea batatas(L.) Lam.) Storage Roots

“…This apparent increase in carotenoid content upon heating has been attributed to leaching of solids and enhanced extraction (Bradbury and Holloway, 1988;Reddy and Sistrunk, 1980). Heating extricates the hydrophilic matrix of roots and therefore enhances extraction by improving the access of solvents.…”

Evaluation of the Nutritional, Phytochemical and Antioxidant Properties of the Peels of Some Selected Mango Varieties

“…Vitamin A (beta carotene) contents of mango peel flour samples were determined on a 5g sample according to the method of Reddy and Sistrunk [21] while vitamin C (ascorbic acid) contents were determined by the according to the method of Pearson [22] on 5g sample.…”

Processing and quality evaluation of sweet potato chips

“…Ascorbic acid and the carbohydrates are important constituents of sweet potato [4,9]. The carbohydrates are known to affect not only the firmness but mouthfeel which includes smoothness, coarseness, and consistency of the products [12].…”