Abstract
The objective was to evaluate different cooking methods effect on chemical, nutritional and sensory characteristics of sweet potatoes. Samples were subjected to four cooking methods: boiled in water, fried, microwaved and baked. In general, pH, Titratable Acidity and Soluble Solids contents were altered by cooking methods. Reducing, Non-Reducing and Total Sugars levels increased after cooking, regardless of the method used. Levels of red and yellow were lower in tubers after the methods of boiled and baked, while the light reduced in all cooking processes. Cooking by boiled and fried increased Total Carotenoid content, reducing it in other methods. Except for boiled, all other processes increased Phenolic Compounds content. Ascorbic Acid content increased in all cooking processes, being higher for fried. Sweet potatoes cooked by boiled had higher moisture content and lower protein, lipid, carbohydrate and energy, while fried was the process that most elevated the content of these nutrients. Sensory scores were higher for sweet potatoes cooked in fried method. It is concluded that the processes of baked, boiled, fried and cooking in microwave alter chemical and nutritional characteristics of sweet potatoes. The tuber submitted to fried has greater sensory acceptability, however it is the least suitable for consumption due to high levels of fat and energy.
Highlights
Sweet potato (Ipomoea potatoes L.) belong to family Convolvulaceae [1] and are considered one of the main food crops in the world
The sweet potato remainder was separated into 4 groups, being subjected to four different cooking methods: a) boiled in water, 3.5 kg were immersed in 4 L of boiling water (100 oC) and cooked for about 20 minutes ; b) fried, 3.5 kg were immersed in 2.7 L of soybean oil (180 oC) and cooked for about 10 minutes; c) microwaved, 3.5 kg were distributed in glass bowls and cooked at power 8 for about 10 minutes and; d) baked, 3.5 kg were distributed in an aluminum pan and baked in a conventional oven (180 °C) for 40 minutes
The values were expressed in °Brix; Titratable Acidity (TA), using the titrometric method [13] and the results expressed in % citric acid; SS and TA ratio, which was obtained by dividing the values of SS and TA; Reducing Sugars (RS), Non-Reducing Sugars (NRS) and Total Sugars (TS), were evaluated using the Lane-Eynon reductometric method [13]
Summary
Sweet potato (Ipomoea potatoes L.) belong to family Convolvulaceae [1] and are considered one of the main food crops in the world. The tuber is grown in tropical and subtropical regions, in Asia, Africa, and Pacific. Asia and Africa are responsible for 95% of all world production [2]. Sweet potato trade occurs throughout all year, with the harvest taking place mainly in winter beginning [3]. The tuber is the 5th most produced food in the world, reaching a production of 106,601,602 tons/year. In Brazil, its production reaches 525,814 tons/year, occupying
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