Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes

• DOI: 10.1016/j.fochx.2023.101072
• Publication Date: 2023-12-15T07:31:37Z
• Authors: Matthew C. Allan; Suzanne D. Johann...; Mariam Nakitto; Osvalda Guambe; Modesta Abugu; Kenneth V. Pecota; G. Craig Yencho
• Keywords: Sweetness; Mouthfeel; Granule (geology)

Sweetpotato varieties vary greatly in perceived textures and sweetness. This study identified physicochemical factors that influence these attributes cooked sweetpotatoes. Fifteen genotypes grown on three plots were baked evaluated by a trained descriptive sensory analysis panel for sweetness 13 texture attributes. Mechanical parameters measured profile (TPA); composition (starch, cell wall material, sugar contents), starch properties (thermal, granule type ratios, sizes), amylase activities characterized. TPA predicted fracturability firmness well, whereas contents, B-type ratio, influenced prediction of mouthfeel textures. Sweetness perception was particle size contents; maltose generation during baking highly correlated with raw sweetpotato content. These relationships between could benefit breeders processors selecting biochemical traits result consumer preferred products.