Impact of different cooking methods on the flavor and chemical profile of yellow-fleshed table-stock sweetpotatoes (Ipomoea batatas L.)

Impact of different cooking methods on the flavor and chemical profile of yellow-fleshed table-stock sweetpotatoes (Ipomoea batatas L.)

This study investigated the impact of baking, boiling, and steaming on the taste, flavor, and chemical profile of yellow-fleshed sweetpotatoes (YFSP). Baked YFSP were sweeter, more palatable, and more flavorful than both steamed and boiled YFSP. Baking increased the YFSP soluble sugar content from 9...

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Bibliographic Details
Main Authors: Rong Zhang, Haocheng Chen, Yihang Chen, Chaochen Tang, Bingzhi Jiang, Zhangying Wang
Format: Article
Language:English
Published: Elsevier 2023-03-01
Series:Food Chemistry: X
Subjects:
Yellow-fleshed sweetpotato
Sweetness
Carotenoids
Volatile compounds
Metabolites
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157522003406

Internet

http://www.sciencedirect.com/science/article/pii/S2590157522003406

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