Impact of steam cooking on the chemical profile of table-stock sweetpotatoes with different carotenoids content
文献类型： 外文期刊
作者： Yao, Yanqiang 1 ; Zhang, Rong 1 ; Jiang, Xia 1 ; Li, Yanting 3 ; Tang, Chaochen 1 ; Qiao, Yake 1 ; Wang, Zhangying 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Crops Res Inst, 18 Jinying West Second St, Guangzhou 510640, Guangdong, Peoples R China
2.Key Lab Crop Genet Improvement Guangdong Prov, Guangzhou 510640, Guangdong, Peoples R China
3.Hebei Normal Univ Sci & Technol, Coll Agr & Biotechnol, Changli 066600, Hebei, Peoples R China
关键词： Steamed; Sensory evaluation; Chemical component; Volatile organic compounds
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2024 年 22 卷
页码：
收录情况： SCI
摘要： 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 mu g/g). After steaming, carotenoids content was significantly decreased, among which G79 and P32 had the highest levels of 88.20 mu g/g and 94.27 mu g/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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