Abstract
Roasting can increase the Maillard reaction and caramelization of sweet potatoes to create an attractive appearance, color, aroma, and taste, and is rapidly increasing in the commercial market. This study mainly analyzed the influence of roasting sweet potatoes, with and without the peel, on sweet potato quality and flavor characteristics combined with sensory qualities. The results showed that the a* value (1.65–8.10), browning degree (58.30–108.91), total acidity (0.14–0.21 g/100 g, DW), and maltose content (0.00–46.16 g/100 g, DW) of roasted sweet potatoes increased with roasting time. A total of 46 volatile compounds were detected and 2-furanmethanol, furfural, and maltol were identified as the main sources of the aroma of roasted sweet potatoes. A sensory evaluation based on a comprehensive nine-point acceptance test and descriptive analysis showed that roasting for 1 to 2 h resulted in the highest acceptance score (6.20–6.65), including a golden-yellow color, sweet taste, and fibrous texture. The sweet potatoes became brown after roasting for 2.5 to 3 h and gained a burnt and sour taste, which reduced the acceptance score (4.65–5.75). These results can provide a reference for increased quality in the food industry production of roasted sweet potatoes.
Highlights
Sweet potatoes are mainly composed of starch, crude protein, crude fiber, and polysaccharides
They are heated during the roasting process to gelatinize the starch, caramelize, and undergo the Maillard reaction to create a good color and flavor [20]
The results showed that 12 samples could be distinguished by principal component analysis (PCA) as three clusters, the F1 explains about 48.43% of the data, and the F2 explains about 33.65% of the data
Summary
Lam) is one of the most popular root crops. There are many kinds of sweet potato, all containing carbohydrates, dietary fiber, protein, minerals, and vitamins. They contain β-carotene, chlorogenic acid, flavonoids, anthocyanins, 3,5-dicaffeoylquinic acid, and polyphenolic compounds [1]. Blessington et al [2] noted that roasting can increase the antioxidant content, reduce sugar, and form volatile compounds to enhance the flavor. Roasting has become one of the most popular cooking treatments [3]
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
