Textural character of sweet potato root of Korean cultivars in relation to chemical constituents and their properties

Yoon, Huina; No, Junhee; Kim, Wook; Shin, Malshick

doi:10.1007/s10068-018-0429-7

Cited by 8 publications

(11 citation statements)

References 25 publications

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“…(2011), Yoon et al. (2018), and Lee and Lee (2017) were analyzed by flesh color (combined with this study's data and separately), again, the starch from OFSP was lower than yellow/cream/white‐fleshed sweetpotatoes (Figures 4b and 4c). This difference in pasting temperatures may be due to biochemical differences in OFSP versus yellow/cream/white‐fleshed sweetpotatoes.…”

Section: Resultsmentioning

confidence: 56%

“…Student's t ‐tests (α = 0.05) and quantiles of sweetpotato starch pasting temperature averages grouped by sweetpotato flesh color from this study (a); Yoon et al. (2018), Waramboi et al. (2011), and Lee and Lee (2017) (b); and combined data from this study (black dots) and the other studies (gray dots) (c).…”

Section: Resultsmentioning

confidence: 86%

“…Gel hardness values ranged from 172 to 922 g, adhesiveness from ≈0 to −39.2 g⋅s, cohesiveness from 0.34 to 0.86%, and gumminess from 138.7 to 728.6 g (Table2). Evangeline, NC09-122, NCDM04-197, and F I G U R E 4 Student's t-tests (α = 0.05) and quantiles of sweetpotato starch pasting temperature averages grouped by sweetpotato flesh color from this study (a);Yoon et al (2018),Waramboi et al (2011), and Lee and Lee (2017) (b); and combined data from this study (black dots) and the other studies (gray dots) (c). *Reported pasting temperatures of sweetpotatoes with purple flesh or unidentified flesh color…”

mentioning

confidence: 88%

“…Other than water, starch is the predominate component in sweetpotatoes and the content has been associated with textural differences of cooked sweetpotatoes (Kitahara et al., 2017; Yoon et al., 2018). Sweetpotatoes with higher starch contents tend to be dryer and mealier (Kitahara et al., 2017).…”

Section: Introductionmentioning

confidence: 99%

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Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries

Allan

Marinos

Johanningsmeier

et al. 2021

Journal of Food Science

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Sweetpotato French fry (SPFF) textures have been associated with dry matter and starch contents, but these do not fully account for all textural differences. This study investigated the relationships between the physicochemical properties of sweetpotato starch and textural attributes of sweetpotato fries.Starches from 16 sweetpotato genotypes that varied in dry matter content were isolated and analyzed. The amylose content, pasting temperatures and viscosities, and textural properties of equilibrated starch gels were measured. Correlational analysis was performed with the respective SPFF mechanical and sensory texture attributes. Sweetpotato starch amylose content ranged from 17.3% to 21.1%, and the pasting and gel textural properties varied significantly between starches. Starch from orange-fleshed sweetpotatoes had lower pasting temperatures than starches from yellow/cream-fleshed genotypes, 72.2 ± 2.0 and 75.5 ± 1.1 • C, respectively. Notable inverse correlations were observed between the starch pasting temperature and perceived moistness (r = -0.63) and fibrousness (r = -0.70) of fries, whereas SPFF denseness was positively associated with starch pasting viscosity (r = 0.60) and nonstarch alcohol-insoluble solids content. Fry textures were likely affected by cooked starch properties, which should be considered when selecting varieties for sweetpotato fries.Practical Application: Without the aid of a batter, sweetpotato French fries (SPFFs) tend to be soft and limp-undesirable attributes in a fried food. The physiochemical properties of starch, the most abundant component in sweetpotato fries, were further explored in this study to better understand the properties of sweetpotato starch that influence SPFF textures. These findings can be used by sweetpotato processors and breeders for developing new sweetpotato varieties that are designed for production of fried products with desirable textures.

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Section: Resultsmentioning

confidence: 56%

Section: Resultsmentioning

confidence: 86%

mentioning

confidence: 88%

Section: Introductionmentioning

confidence: 99%

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Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries

Allan

Marinos

Johanningsmeier

et al. 2021

Journal of Food Science

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“…4). Yoon et al 2018 revealed a positive correlation between the hardness of the cooked sweet potato tubers with the starch content (r = 0.64).…”

Section: Peak Force-deformation Of Steamed Tubersmentioning

confidence: 97%

The Effect of Steaming Time on the Textural Characteristics of Two Sweet Potatoes with Different Flesh Colors

Utomo

Ginting²

2021

bulpa

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<p>Sweet potatoes have varied physical characteristics based on their flesh colors. Two selected sweet potato (SP) with white (WF) and yellow-fleshed (YF) colors were collected from local market and analyzed their textural characteristics using a Uniaxial compression and Texture Profile Analysis (TPA) test. The study was conducted in the Food Processing Technology Laboratory, Faculty of Food Science Technology, University of Putra Malaysia. All textural attributes were collected from the samples treated with steaming for 5, 10, 15 and 20 min. The moisture content of the samples were determined before and after steaming. The results showed that the moisture content of WF was lower than YF both before and after steaming, which could be declared as a typical moisture content for each flesh color. This resulted in a greater peak deformation or firmness of the fresh tuber found in WF relative to YF. Steaming SP for 5 min exhibited the “raw” properties tissue, whereas steaming for more than 10 min would generate the “cooked” tissue that significantly affected the textural characteristics. The hardness level decreased considerably along with the time of steaming and was similar for both flesh colors after 15-min steaming. The WF was less adhesive and less elastic; however, it had less chewiness than that of YF. This suggests that the use of WF as a raw material for mashed products would have advantages, such as easiness to mash, less tendency to stick with the cooking tools, and less elastic. <br /><br /></p>

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Isolation and physicochemical property of individual parenchyma cells from mealy sweet potato

Lee

2019

Food Sci Biotechnol

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Textural character of sweet potato root of Korean cultivars in relation to chemical constituents and their properties

Cited by 8 publications

References 25 publications

Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries

Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries

The Effect of Steaming Time on the Textural Characteristics of Two Sweet Potatoes with Different Flesh Colors

Isolation and physicochemical property of individual parenchyma cells from mealy sweet potato

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