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Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes

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Title Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes
 
Creator Allan, M.C.
Johanningsmeier, S.D.
Nakitto, M.
Guambe, O.
Abugu, M.
Pecota, K.V.
Yencho, G.C.
 
Subject sweet potatoes
sweetness
texture
Ipomoea batatas
 
Description Sweetpotato varieties vary greatly in perceived textures and sweetness. This study identified physicochemical factors that influence these attributes in cooked sweetpotatoes. Fifteen genotypes grown on three plots were baked and evaluated by a trained descriptive sensory analysis panel for sweetness and 13 texture attributes. Mechanical parameters were measured by texture profile analysis (TPA); and composition (starch, cell wall material, sugar contents), starch properties (thermal, granule type ratios, granule sizes), and amylase activities were characterized. TPA predicted fracturability and firmness well, whereas starch and sugar contents, B-type starch granule ratio, and amylase activities influenced prediction of mouthfeel textures. Sweetness perception was influenced by perceived particle size and sugar contents; and maltose generation during baking was highly correlated with raw sweetpotato starch content. These relationships between physicochemical sweetpotato properties and baked textures and sweetness could benefit breeders and processors in selecting biochemical traits that result in consumer preferred products.
 
Date 2023-12-15
2023-12-15T19:39:24Z
2023-12-15T19:39:24Z
 
Type Journal Article
 
Identifier Allan, M.; Johanningsmeier, S.D.; Nakitto, M.; Guambe, O.; Abugu, M.; Pecota, K. V.; Yencho, G.C. 2023. Baked Sweetpotato Textures and Sweetness: An Investigation into Relationships between Physicochemical And Cooked Attributes. Food Chemistry: X. ISSN 2590-1575. https://doi.org/10.2139/ssrn.4596095
2590-1575
https://hdl.handle.net/10568/135454
https://doi.org/10.2139/ssrn.4596095
 
Language en
 
Rights CC-BY-4.0
Open Access
 
Format 24 p.
 
Source Food Chemistry: X.