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Impact of steam cooking on the chemical profile of table-stock sweetpotatoes with different carotenoids content.
Yao, Yanqiang; Zhang, Rong; Jiang, Xia; Li, Yanting; Tang, Chaochen; Qiao, Yake; Wang, Zhangying.
Afiliación
  • Yao Y; Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China.
  • Zhang R; Hebei Normal University of Science & Technology, College of Agriculture and Biotechnology, Changli, Hebei 066600, China.
  • Jiang X; Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China.
  • Li Y; Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China.
  • Tang C; Hebei Normal University of Science & Technology, College of Agriculture and Biotechnology, Changli, Hebei 066600, China.
  • Qiao Y; Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China.
  • Wang Z; Hebei Normal University of Science & Technology, College of Agriculture and Biotechnology, Changli, Hebei 066600, China.
Food Chem X ; 22: 101308, 2024 Jun 30.
Article en En | MEDLINE | ID: mdl-38550893
ABSTRACT
Sweetpotatoes are a great source of carotenoids, which are important for human health and have attracted increasing attention. This study examined the impact of the steaming method on the contents of carotenoids, starch, soluble sugar, volatile organic compounds, and pasting properties of nine table-stock sweetpotatoes with different carotenoids content (from 3.21 to 233.46 µg/g). After steaming, carotenoids content was significantly decreased, among which G79 and P32 had the highest levels of 88.20 µg/g and 94.27 µg/g, respectively. The starch content of G42 decreased the most (20 %) with the highest peak viscosity (1764.33 cP), while the amylose content of P32 increased the most (12.59 %) with the lowest peak viscosity (441.33 cP). The contents of total starch and amylose were significantly correlated with sensory evaluation. G79 presented the best sensory evaluation and a sweet, delicious, and soft texture. A total of 57 volatile organic compounds were detected, among which benzene, a few aldehydes, and terpenoids contributed to the aroma of steamed sweetpotatoes. These results provide a theoretical foundation for future sweetpotato processing.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos