Allan Matthew C, Johanningsmeier Suzanne D, Nakitto Mariam, Guambe Osvalda, Abugu Modesta, Pecota Kenneth V, Craig Yencho G
USDA-ARS, SEA, Food Science and Market Quality and Handling Research Unit, 322 Schaub Hall, North Carolina State University, Raleigh, NC 27695, USA.
International Potato Center (CIP-SSA), Plot 47 Ntinda II Road, PO Box 22247, Kampala, Uganda.
Food Chem X. 2023 Dec 15;21:101072. doi: 10.1016/j.fochx.2023.101072. eCollection 2024 Mar 30.
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.
甘薯品种在口感和甜度方面差异很大。本研究确定了影响熟甘薯这些特性的物理化学因素。在三个地块上种植的15个基因型甘薯被烘焙，并由经过训练的描述性感官分析小组对甜度和13种质地属性进行评估。通过质地剖面分析（TPA）测量机械参数；并对成分（淀粉、细胞壁物质、糖含量）、淀粉特性（热特性、颗粒类型比例、颗粒大小）和淀粉酶活性进行了表征。TPA能很好地预测易碎性和硬度，而淀粉和糖含量、B型淀粉颗粒比例和淀粉酶活性会影响口感质地的预测。甜度感知受颗粒大小感知和糖含量的影响；烘焙过程中麦芽糖的生成与生甘薯淀粉含量高度相关。甘薯物理化学特性与烘焙质地和甜度之间的这些关系有助于育种者和加工者选择能生产出消费者喜爱产品的生化特性。
