Handbook of Vegetables and Vegetable Processing

Sinha, Nirmal K.; Hui, Y. H.; Evranuz, E. Özgül; Siddiq, Muhammad; Ahmed, Jasim

doi:10.1002/9781119098935

Cited by 31 publications

(5 citation statements)

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“…Sweet potato, Ipomoea batatas (L.) Lam., has wide production geography, from 40° north to 32° south latitude of the globe, and it is cultivated in 114 countries ( 13 ). It is a kind of natural nourishing food with complete nutrition, mainly growing in tropical and subtropical areas.…”

Section: Introductionmentioning

confidence: 99%

Positive effects of dietary fiber from sweet potato [Ipomoea batatas (L.) Lam.] peels by different extraction methods on human fecal microbiota in vitro fermentation

et al. 2022

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The purpose of this study was to compare the effects of sweet potato peels dietary fiber obtained by different extraction methods on intestinal health. Specifically, four different dietary fibers were extracted by hot water, microwave, ultrasonic and subcritical water methods. And the prebiotics effects of sweet potato peels dietary fibers were explored in an in vitro fermentation model, by determining intestinal gas content, short-chain fatty acid content, pH, ammonia content and the gut microbiota composition. The results showed that dietary fiber obtained by four different extraction methods could be utilized by GM and improve human health by increasing the abundance of beneficial bacteria (e.g., Bifidobacterium, Faecalibacterium, and Prevotella) and reducing the abundance of harmful bacteria (e.g., Proteobacteria, Romboutsia and Dorea), enhancing the relative abundance of SCFA-producing bacteria, promoting the production of short-chain fatty acids, reducing intestinal pH from 6.89 to 4.63 and ammonia. Among them, dietary fiber extracted by ultrasound is better than the other three extraction methods. This study suggests that all the four different extraction methods are available for sweet potato peels dietary fiber, and the extracted dietary fiber could be served as potential functional foods with great development value. In addition, it is beneficial to reduce the environmental pollution of sweet potato peels and improve the high-value processing and utilization of sweet potato by-products.

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Section: Introductionmentioning

confidence: 99%

Positive effects of dietary fiber from sweet potato [Ipomoea batatas (L.) Lam.] peels by different extraction methods on human fecal microbiota in vitro fermentation

et al. 2022

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“…In some varieties, the soluble sugars can constitute up to 30% and the total carbohydrate concentration (sugars and starch) over 50% of the dry matter (Creech, 1968). This high concentration of soluble sugars contributes to sweet corn having one of highest respiration rates amongst other vegetables (30 mL CO 2 kg -1 hr -1 at 5°C) (Siddiq and Uebersax, 2018), that not only reduces the amount of sugar but also can lead to a faster loss of freshness. When inappropriately stored the decay of the product is accelerated, inducing softening, development of off-flavours and off-odours (Inglett and Gardner, 1971;Lee and Hammes, 2006;Liu et al, 2012;Rodriguez-Saona et al, 1995).…”

Section: Introductionmentioning

confidence: 99%

Characterising the sweet corn postharvest supply chain: travel from Senegal to the UK

Sanchez

Taylor

2021

IJPTI

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Sweet corn (Zea mays L.) is a grain harvested before maturity and consumed as a vegetable. An optimal supply chain, to preserve sugars and antioxidant (AO) capacity is essential to maintain quality of sweet corn. The choice of packaging film plays an essential role, especially in products with a high respiration rate such as sweet corn. Sweet corn grown on a commercial farm in Senegal was sampled at the harvest day, at the UK arrival date following 12-14 d of shipping (packaging date), at the best before date (BBD) and five days after the best before date. The results showed that high quality preservation of sweet corn is possible along a complex supply chain from harvest in Senegal through transport to the UK. Results suggested that lower perforation films have a beneficial role in preserving antioxidant capacity. Furthermore, damaged kernels in the cut-ends of the cobs were shown to be the main factor reducing the overall quality of the product.

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“…Merr.) are popular with people around the world, owing to their rich source of nutrients (e.g., protein, vitamins, and fat), as well as theirs low cost and high agricultural yield (Sinha & Hui, 2011). Soybeans are not easily kept fresh, due to their perishability.…”

Section: Introductionmentioning

confidence: 99%

Kinetic study on soybean hydration during soaking and resulting softening kinetic during cooking

Wang

Chen

Yang

et al. 2021

Journal of Food Science

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This work evaluated the hydration kinetics of three yellow soybeans and one black soybean (Glycine max (Linn.) Merr.) at five temperatures (5-40 • C), as well as the softening kinetics of steamed and boiled soybeans after hydration. The results showed that high temperature promoted water absorption and solids loss. Dongbei large soybean had the fastest water absorption than all others and its water diffusivities varied from 4.4×10 -11 (m 2 /s) to 2.6×10 -10 (m 2 /s) at the tested temperatures. Page model provided the best prediction of moisture content of four varieties of soybeans at five temperatures. The thermodynamic coefficient indicated that hydration is a nonspontaneous phenomenon. In addition, results showed that four soybeans exhibited no significant differences in softening rate during the cooking process, although the black soybean had the highest ultimate hardness relative to the yellow soybeans. Taken together, these new results will provide theoretical support for industrial soaking and cooking approaches for soybeans.

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Handbook of Vegetables and Vegetable Processing

Cited by 31 publications

References 0 publications

Positive effects of dietary fiber from sweet potato [Ipomoea batatas (L.) Lam.] peels by different extraction methods on human fecal microbiota in vitro fermentation

Positive effects of dietary fiber from sweet potato [Ipomoea batatas (L.) Lam.] peels by different extraction methods on human fecal microbiota in vitro fermentation

Characterising the sweet corn postharvest supply chain: travel from Senegal to the UK

Kinetic study on soybean hydration during soaking and resulting softening kinetic during cooking

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