Effects of Steaming on Chemical Composition of Different Varieties of Purple-Fleshed Sweetpotato
文献类型： 外文期刊
作者： Jiang, Xia 1 ; Zhang, Rong 1 ; Yao, Yanqiang 1 ; Tang, Chaochen 1 ; Wang, Bin 2 ; Wang, Zhangying 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Crops Res Inst, Guangdong Prov Key Lab Crop Genet Improvement, Guangzhou 510640, Peoples R China
2.Shihezi Univ, Sch Food Sci & Technol, Shihezi, Peoples R China
关键词： purple-fleshed sweetpotato; starch; anthocyanins; volatile organic compounds; correlation
期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）
ISSN：
年卷期： 2024 年 13 卷 19 期
页码：
收录情况： SCI
摘要： Purple-fleshed sweetpotatoes (PFSPs) are rich in anthocyanins and are one of the health foods of interest. In this study, the effects of steaming on the anthocyanin, starch, soluble sugar, volatile organic compounds (VOCs) and pasting properties of nine PFSPs from China were investigated. The anthocyanin content of raw PFSP ranged from 9 to 185 mg/100 g. The total starch content decreased and soluble sugar content increased in all purple potatoes after steaming. Among the nine PFSPs varieties, Guangshu20 showed the greatest decrease in starch content (30.61%) and the greatest increase in soluble sugar content (31.12%). The pasting properties affected the taste of the PFSPs, with Shuangpihuang having the lowest peak viscosity (720.33 cP) and Guangzishu12 having the highest peak viscosity (2501.67 cP). Correlation studies showed that the anthocyanin content and pasting properties were negatively correlated with most of the sensory indicators, whereas the soluble sugar content of steamed PFSPs was significantly positively correlated with sweetness. A total of 54 VOCs were identified in this study, and aldehydes and terpenoids were the major VOCs in PFSPs. This study provides a theoretical basis for the processing of different PFSP varieties.
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