Dept. of Food, Bioprocessing and Nutrition Sciences, North Carolina State Univ., 400 Dan Allen Drive, Raleigh, NC 27695, U.S.A.
USDA-ARS, SEA, Food Science Research Unit, North Carolina State Univ., 322 Schaub Hall, Raleigh, NC 27695, U.S.A.
J Food Sci. 2018 Jan;83(1):60-73. doi: 10.1111/1750-3841.13978. Epub 2017 Nov 27.
Sweetpotato French fries (SPFF) are growing in popularity, however limited information is available on SPFF textural properties in relation to chemical composition. This study investigated the relationship between chemical components of different sweetpotato varieties and textural characteristics of SPFF. Sixteen sweetpotato genotypes were evaluated for (1) chemical constituents; (2) instrumental and sensory textural properties of SPFF; and (3) the relationship between chemical components, instrumental measurements, and sensory attributes. Dry matter (DM), alcohol-insoluble solids (AIS), starch, sugar, and oil content, and also α- and β-amylase activities were quantified in raw sweetpotatoes and SPFF. Peak force and overall hardness describing instrumental textural properties of SPFF were measured using a texture analyzer. Descriptive sensory analysis was conducted and 10 attributes were evaluated by a trained panel. Results showed that DM, AIS, and starch content in raw sweetpotatoes were significantly correlated (P < 0.05) with instrumental peak force and overall hardness (r = 0.41 to 0.68), and with sensory surface roughness, hardness, fracturability, and crispness (r = 0.63 to 0.90). Total sugar content in raw sweetpotatoes was positively correlated with sensory smoothness and moistness (r = 0.77), and negatively correlated with instrumental peak force and overall hardness (r = -0.62 to -0.69). Instrumental measurements were positively correlated with sensory attributes of hardness, fracturability, and crispness (r = 0.68 to 0.96) and negatively correlated with oiliness, smoothness, moistness, and cohesiveness (r = -0.61 to -0.91). Therefore, DM, AIS, starch, and total sugar contents and instrumental measurements could be used as indicators to evaluate sweetpotato genotypes for SPFF processing.
In recent years, sweetpotato French fries (SPFF) have grown in popularity, but limited information is available on SPFF textural properties in relation to the differences in chemical constituents among sweetpotato varieties. This study demonstrated that sensory texture attributes of SPFF varied widely and were significantly correlated with chemical components such as dry matter, starch, and total sugar contents of raw sweetpotatoes and instrumental texture measurements of SPFF. The knowledge generated from this study will benefit the food industry and breeding programs with the selection of sweetpotato varieties for improved SPFF quality.
甘薯薯条（SPFF）越来越受欢迎，然而，关于 SPFF 的质地特性与化学成分之间的关系，信息有限。本研究调查了不同甘薯品种的化学成分与 SPFF 质地特性之间的关系。评估了 16 个甘薯基因型，以评估：（1）化学成分；（2）SPFF 的仪器和感官质地特性；（3）化学成分、仪器测量值和感官属性之间的关系。在生甘薯和 SPFF 中定量测定干物质（DM）、醇不溶性固体（AIS）、淀粉、糖和油含量，以及α-和β-淀粉酶活性。使用质构仪测量描述 SPFF 仪器质地特性的峰值力和整体硬度。进行描述性感官分析，由经过培训的小组评估 10 个属性。结果表明，生甘薯中的 DM、AIS 和淀粉含量与仪器峰值力和整体硬度显著相关（P < 0.05）（r = 0.41 至 0.68），与感官表面粗糙度、硬度、易碎性和脆性相关（r = 0.63 至 0.90）。生甘薯中的总糖含量与感官平滑度和水分含量呈正相关（r = 0.77），与仪器峰值力和整体硬度呈负相关（r = -0.62 至 -0.69）。仪器测量值与硬度、易碎性和脆性的感官属性呈正相关（r = 0.68 至 0.96），与油性、平滑度、水分含量和粘性呈负相关（r = -0.61 至 -0.91）。因此，DM、AIS、淀粉和总糖含量以及仪器测量值可用作评估 SPFF 加工用甘薯基因型的指标。
近年来，甘薯薯条（SPFF）越来越受欢迎，但关于 SPFF 的质地特性与甘薯品种化学成分差异之间的关系，信息有限。本研究表明，SPFF 的感官质地属性差异很大，与生甘薯的干物质、淀粉和总糖含量等化学成分以及 SPFF 的仪器质地测量值显著相关。本研究产生的知识将使食品工业和育种计划受益，有助于选择用于改善 SPFF 质量的甘薯品种。
