Impact of steam cooking on the chemical profile of table-stock sweetpotatoes with different carotenoids content

文献类型： 外文期刊

第一作者： Yao, Yanqiang

作者： Yao, Yanqiang;Zhang, Rong;Jiang, Xia;Tang, Chaochen;Qiao, Yake;Wang, Zhangying;Yao, Yanqiang;Zhang, Rong;Jiang, Xia;Tang, Chaochen;Wang, Zhangying;Yao, Yanqiang;Li, Yanting;Qiao, Yake

作者机构：

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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