Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China; Department of Food Science and Formulation, Gembloux Agro-Bio Tech, Université de Liège, Passage des Déportés 2, Gembloux, Belgium.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China.
Food Chem. 2019 Apr 25;278:136-143. doi: 10.1016/j.foodchem.2018.11.034. Epub 2018 Nov 7.
The study evaluated the optimal condition for roasting sweet potato using response surface methodology. Proximate composition, antioxidant activity, volatile compounds, and water migration of roasted sweet potato were also determined. The results revealed that the optimal roasting condition included a roasting time of 40 min, a roasting temperature of 235 °C, and a roasting speed of 40 rad/min, the reducing sugar and vitamin C of roasted sweet potato obtained under optimal condition was 47.79 g/100 g (DW) and 60.25 mg/100 g (DW), respectively. After roasting, starch, protein and vitamin C content of sweet potato were significantly decreased, while total phenolic content and antioxidant activity were increased. 2-Methyl butanal was the main aromatic compound. Low-field NMR indicated that the proportion of free water increased and relaxation times (T) were decreased after roast process, indicated that the bound water in sweet potato was diffused from inside to outside, thus the texture became softer.
该研究采用响应面法评估了烤红薯的最佳条件。还测定了烤红薯的基本成分、抗氧化活性、挥发性化合物和水分迁移。结果表明，最佳烤制条件包括烤制时间 40 分钟、烤制温度 235°C 和烤制速度 40 rad/min，在最佳条件下获得的烤红薯还原糖和维生素 C 分别为 47.79 g/100 g（DW）和 60.25 mg/100 g（DW）。烤后，红薯的淀粉、蛋白质和维生素 C 含量明显下降，而总酚含量和抗氧化活性增加。2-甲基丁醛是主要的芳香化合物。低场 NMR 表明，烤后过程中自由水的比例增加，弛豫时间（T）降低，表明红薯中的结合水从内部扩散到外部，从而使质地变软。
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