Chan Chin-Feng, Chiang Chih-Ming, Lai Yung-Chang, Huang Che-Lun, Kao Shu-Chen, Liao Wayne C
Department of Applied Cosmetology, Hung Kuang University, Taichung, Taiwan.
Department of Hotel and Restaurant Management, Ching Kuo Institute of Management and Health, Keelung, Taiwan.
J Food Sci Technol. 2014 Dec;51(12):4072-7. doi: 10.1007/s13197-012-0900-z. Epub 2012 Dec 5.
The objective of this study was to evaluate the influence of sugar composition on the sensory attributes of seven baked sweet potatoes. The sugar composition was analyzed using high performance liquid chromatography. Results showed that the total sugar content of baked sweet potatoes increased significantly because of the formation of maltose. The maltose content dramatically increased after baking, and became the major sugar component of baked sweet potatoes. On the other hand, baked sweet potatoes were evaluated on a 7-point hedonic scale for sensory analysis. Overall acceptability results showed that the panelists preferred baked CYY95-26 and TNG66 over the other baked varieties. Because the correlation between overall acceptability and sweetness was the highest (r = 0.69, p < 0.01), sweetness was determined as the most important factor determining the overall acceptability of baked sweet potatoes. Although sugar composition changed on baking, the overall acceptability of baked sweet potatoes was highly associated with the sucrose content.
本研究的目的是评估糖分组成对7个烘烤红薯感官特性的影响。使用高效液相色谱法分析糖分组成。结果表明，由于麦芽糖的形成，烘烤红薯的总糖含量显著增加。烘烤后麦芽糖含量急剧增加，并成为烘烤红薯的主要糖分成分。另一方面，采用7分制享乐量表对烘烤红薯进行感官分析评估。总体可接受性结果表明，与其他烘烤品种相比，小组成员更喜欢烘烤的CYY95 - 26和台农66。由于总体可接受性与甜度之间的相关性最高（r = 0.69，p < 0.01），因此甜度被确定为决定烘烤红薯总体可接受性的最重要因素。尽管烘烤后糖分组成发生了变化，但烘烤红薯的总体可接受性与蔗糖含量高度相关。
