Impact of steam cooking on the chemical profile of table-stock sweetpotatoes with different carotenoids content
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...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-06-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524001950 |
| _version_ | 1797249116495937536 |
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| author | Yanqiang Yao Rong Zhang Xia Jiang Yanting Li Chaochen Tang Yake Qiao Zhangying Wang |
| author_facet | Yanqiang Yao Rong Zhang Xia Jiang Yanting Li Chaochen Tang Yake Qiao Zhangying Wang |
| author_sort | Yanqiang Yao |
| collection | DOAJ |
| description | 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 μg/g). After steaming, carotenoids content was significantly decreased, among which G79 and P32 had the highest levels of 88.20 μg/g and 94.27 μg/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. |
| first_indexed | 2024-04-24T20:25:22Z |
| format | Article |
| id | doaj.art-ea3c7883c78a49138f5fd87e1dd64855 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-24T20:25:22Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-ea3c7883c78a49138f5fd87e1dd648552024-03-22T05:40:37ZengElsevierFood Chemistry: X2590-15752024-06-0122101308Impact of steam cooking on the chemical profile of table-stock sweetpotatoes with different carotenoids contentYanqiang Yao0Rong Zhang1Xia Jiang2Yanting Li3Chaochen Tang4Yake Qiao5Zhangying Wang6Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China; Hebei Normal University of Science & Technology, College of Agriculture and Biotechnology, Changli, Hebei 066600, ChinaCrops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, ChinaCrops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, ChinaHebei Normal University of Science & Technology, College of Agriculture and Biotechnology, Changli, Hebei 066600, ChinaCrops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, ChinaHebei Normal University of Science & Technology, College of Agriculture and Biotechnology, Changli, Hebei 066600, China; Corresponding authors at: Crops Research Institute, Guangdong Academy of Agricultural Sciences, No. 18 Jinying West Second Street, Tianhe District, Guangzhou, Guangdong 510640, China.Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China; Corresponding authors at: Crops Research Institute, Guangdong Academy of Agricultural Sciences, No. 18 Jinying West Second Street, Tianhe District, Guangzhou, Guangdong 510640, China.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 μg/g). After steaming, carotenoids content was significantly decreased, among which G79 and P32 had the highest levels of 88.20 μg/g and 94.27 μg/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.http://www.sciencedirect.com/science/article/pii/S2590157524001950SteamedSensory evaluationChemical componentVolatile organic compounds |
| spellingShingle | Yanqiang Yao Rong Zhang Xia Jiang Yanting Li Chaochen Tang Yake Qiao Zhangying Wang Impact of steam cooking on the chemical profile of table-stock sweetpotatoes with different carotenoids content Food Chemistry: X Steamed Sensory evaluation Chemical component Volatile organic compounds |
| title | Impact of steam cooking on the chemical profile of table-stock sweetpotatoes with different carotenoids content |
| title_full | Impact of steam cooking on the chemical profile of table-stock sweetpotatoes with different carotenoids content |
| title_fullStr | Impact of steam cooking on the chemical profile of table-stock sweetpotatoes with different carotenoids content |
| title_full_unstemmed | Impact of steam cooking on the chemical profile of table-stock sweetpotatoes with different carotenoids content |
| title_short | Impact of steam cooking on the chemical profile of table-stock sweetpotatoes with different carotenoids content |
| title_sort | impact of steam cooking on the chemical profile of table stock sweetpotatoes with different carotenoids content |
| topic | Steamed Sensory evaluation Chemical component Volatile organic compounds |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524001950 |
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