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Jiang X, Zhang R, Yao Y, Tang C, Wang B, Wang Z. Effects of Steaming on Chemical Composition of Different Varieties of Purple-Fleshed Sweetpotato. Foods 2024; 13:3168. [PMID: 39410203 PMCID: PMC11475826 DOI: 10.3390/foods13193168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2024] [Revised: 10/03/2024] [Accepted: 10/04/2024] [Indexed: 10/20/2024] Open
Abstract
Purple-fleshed sweetpotatoes (PFSPs) are rich in anthocyanins and are one of the health foods of interest. In this study, the effects of steaming on the anthocyanin, starch, soluble sugar, volatile organic compounds (VOCs) and pasting properties of nine PFSPs from China were investigated. The anthocyanin content of raw PFSP ranged from 9 to 185 mg/100 g. The total starch content decreased and soluble sugar content increased in all purple potatoes after steaming. Among the nine PFSPs varieties, Guangshu20 showed the greatest decrease in starch content (30.61%) and the greatest increase in soluble sugar content (31.12%). The pasting properties affected the taste of the PFSPs, with Shuangpihuang having the lowest peak viscosity (720.33 cP) and Guangzishu12 having the highest peak viscosity (2501.67 cP). Correlation studies showed that the anthocyanin content and pasting properties were negatively correlated with most of the sensory indicators, whereas the soluble sugar content of steamed PFSPs was significantly positively correlated with sweetness. A total of 54 VOCs were identified in this study, and aldehydes and terpenoids were the major VOCs in PFSPs. This study provides a theoretical basis for the processing of different PFSP varieties.
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Affiliation(s)
- Xia Jiang
- Guangdong Province Key Laboratory of Crop Genetic Improvement, Crops Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; (X.J.); (R.Z.); (Y.Y.); (C.T.)
| | - Rong Zhang
- Guangdong Province Key Laboratory of Crop Genetic Improvement, Crops Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; (X.J.); (R.Z.); (Y.Y.); (C.T.)
| | - Yanqiang Yao
- Guangdong Province Key Laboratory of Crop Genetic Improvement, Crops Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; (X.J.); (R.Z.); (Y.Y.); (C.T.)
| | - Chaochen Tang
- Guangdong Province Key Laboratory of Crop Genetic Improvement, Crops Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; (X.J.); (R.Z.); (Y.Y.); (C.T.)
| | - Bin Wang
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China;
| | - Zhangying Wang
- Guangdong Province Key Laboratory of Crop Genetic Improvement, Crops Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; (X.J.); (R.Z.); (Y.Y.); (C.T.)
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Allan MC, Johanningsmeier SD, Nakitto M, Guambe O, Abugu M, Pecota KV, Craig Yencho G. Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes. Food Chem X 2024; 21:101072. [PMID: 38205162 PMCID: PMC10776778 DOI: 10.1016/j.fochx.2023.101072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 12/01/2023] [Accepted: 12/12/2023] [Indexed: 01/12/2024] Open
Abstract
Sweetpotato varieties vary greatly in perceived textures and sweetness. This study identified physicochemical factors that influence these attributes in cooked sweetpotatoes. Fifteen genotypes grown on three plots were baked and evaluated by a trained descriptive sensory analysis panel for sweetness and 13 texture attributes. Mechanical parameters were measured by texture profile analysis (TPA); and composition (starch, cell wall material, sugar contents), starch properties (thermal, granule type ratios, granule sizes), and amylase activities were characterized. TPA predicted fracturability and firmness well, whereas starch and sugar contents, B-type starch granule ratio, and amylase activities influenced prediction of mouthfeel textures. Sweetness perception was influenced by perceived particle size and sugar contents; and maltose generation during baking was highly correlated with raw sweetpotato starch content. These relationships between physicochemical sweetpotato properties and baked textures and sweetness could benefit breeders and processors in selecting biochemical traits that result in consumer preferred products.
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Affiliation(s)
- Matthew C. Allan
- USDA-ARS, SEA, Food Science and Market Quality and Handling Research Unit, 322 Schaub Hall, North Carolina State University, Raleigh, NC 27695, USA
| | - Suzanne D. Johanningsmeier
- USDA-ARS, SEA, Food Science and Market Quality and Handling Research Unit, 322 Schaub Hall, North Carolina State University, Raleigh, NC 27695, USA
| | - Mariam Nakitto
- International Potato Center (CIP-SSA), Plot 47 Ntinda II Road, PO Box 22247, Kampala, Uganda
| | - Osvalda Guambe
- International Potato Center (CIP-MOZ), Av. FPLM 2698, PO Box 2100, Maputo, Mozambique
| | - Modesta Abugu
- Department of Horticultural Science, North Carolina State University, Raleigh, NC 27695, USA
| | - Kenneth V. Pecota
- Department of Horticultural Science, North Carolina State University, Raleigh, NC 27695, USA
| | - G. Craig Yencho
- Department of Horticultural Science, North Carolina State University, Raleigh, NC 27695, USA
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Lim SM, Choi DS, Chung MN, Lee JS, Kang YS, Choi KH, Moon JY, Nam SS, Jung MY. High impacts of cultivar and home-cooking practice on the content of free myo-inositol, a bioavailable health-promoting cyclitol, in sweet potato. J Food Sci 2023; 88:772-783. [PMID: 36633256 DOI: 10.1111/1750-3841.16456] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 12/02/2022] [Accepted: 12/21/2022] [Indexed: 01/13/2023]
Abstract
Free myo-inositol is a bioavailable form of a cyclitol having various health-promoting activities. The impact of cultivar and home-cooking practice on the content of free myo-inositol in sweet potatoes (12 cultivars grown in 2 different locations) was studied. A GC-MS/MS method following in situ trimethylsilylation was established and validated to determine free myo-inositol. The established analytical method was sensitive, precise, and accurate. It was found that free myo-inositol content in sweet potato varied greatly (sevenfolds) with cultivar, ranging from 377.1 to 2628.3 mg/kg dw. A cultivar Poongwon-mi was found to be an exceptionally rich source of free myo-inositol (2628.3 mg/kg dw). Home-cooking practice markedly increased free myo-inositol content (maximum 240%). Baking showed the highest impact on the increase in free myo-inositol, followed by steaming, microwave cooking, and boiling, in decreasing order. This represents the first report of the remarkably high impact of cultivar and home-cooking practice on the free myo-inositol content in sweet potato. PRACTICAL APPLICATION: The free myo-inositol content in sweet potato varied greatly with the cultivars. Poongwon-mi contained a surprisingly high content of free myo-inositol. Home-cooking dramatically increased the free myo-inositol content.
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Affiliation(s)
- Su Min Lim
- Department of Food Science and Biotechnology, Graduate School, Woosuk University, Wanju-gun Jeonbuk Province, Republic of Korea
| | - Dong Seong Choi
- Department of Food Science and Biotechnology, Graduate School, Woosuk University, Wanju-gun Jeonbuk Province, Republic of Korea
| | - Mi-Nam Chung
- Bioenergy Crop Research Institute, National Institute of Crop Science, RDA, Muan, Jeonnam, Republic of Korea
| | - Jae-Sun Lee
- Chungbuk Agricultural Research & Extension Services, Cheongju, Chungbuk, Republic of Korea
| | - Young-Sik Kang
- Chungnam Agricultural Research & Extension Services, Yesan Chungcheong, Republic of Korea
| | - Kyu-Hwan Choi
- Jeonbuk Agricultural Research & Extension Services, Iksan, Jeonbuk, Republic of Korea
| | - Jin-Young Moon
- Gyeongnam Agricultural Research & Extension Services, Jinju Gyeongsang, Republic of Korea
| | - Sang-Sik Nam
- Bioenergy Crop Research Institute, National Institute of Crop Science, RDA, Muan, Jeonnam, Republic of Korea
| | - Mun Yhung Jung
- Department of Food Science and Biotechnology, Graduate School, Woosuk University, Wanju-gun Jeonbuk Province, Republic of Korea
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Xu X, Wu S, Chen K, Zhang H, Zhou S, Lv Z, Chen Y, Cui P, Cui Z, Lu G. Comprehensive Evaluation of Raw Eating Quality in 81 Sweet Potato ( Ipomoea batatas (L.) Lam) Varieties. Foods 2023; 12:foods12020261. [PMID: 36673353 PMCID: PMC9858325 DOI: 10.3390/foods12020261] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 12/16/2022] [Accepted: 01/03/2023] [Indexed: 01/07/2023] Open
Abstract
The raw eating quality of sweet potato is complex. As consumers start paying more attention to the raw eating quality of tuberous roots in sweet potato, the evaluation of the raw eating quality of sweet potato is becoming an important issue. Therefore, we measured 16 quality indicators in 81 varieties of sweet potato. It was found that these 16 quality traits had different coefficients of variation (C.V.). Among them, the C.V. of fructose, glucose, and adhesiveness were the largest: 87.95%, 87.43% and 55.09%, respectively. The cluster analysis method was used to define six categories of the different tuberous roots of sweet potato. Group I, III, and IV had a stronger hardness and higher starch and cellulose content. Groups II, V, and VI were softer, with a high moisture and soluble sugar content. The principal component analysis method was used to comprehensively evaluate 16 quality indicators of 81 sweet potato varieties. It was found that Futian1, Taishu14, and Nanshu022 are good varieties in terms of raw eating quality. These varieties have low hardness, high adhesiveness in texture, high soluble sugar content, and low starch and cellulose. Future research should focus on improving the raw eating quality of sweet potato by reducing hardness, starch, and cellulose, while increasing adhesiveness, soluble sugar, and moisture content.
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Affiliation(s)
- Ximing Xu
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, Institute of Root and Tuber Crops, College of Advanced Agricultural Sciences, Zhejiang A&F University, Hangzhou 311300, China
| | - Shiyu Wu
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, Institute of Root and Tuber Crops, College of Advanced Agricultural Sciences, Zhejiang A&F University, Hangzhou 311300, China
| | - Kuangji Chen
- Yizheng Agricultural Technology Comprehensive Service Center, Yangzhou 211400, China
| | - Heyao Zhang
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, Institute of Root and Tuber Crops, College of Advanced Agricultural Sciences, Zhejiang A&F University, Hangzhou 311300, China
| | - Shuke Zhou
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, Institute of Root and Tuber Crops, College of Advanced Agricultural Sciences, Zhejiang A&F University, Hangzhou 311300, China
| | - Zunfu Lv
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, Institute of Root and Tuber Crops, College of Advanced Agricultural Sciences, Zhejiang A&F University, Hangzhou 311300, China
| | - Yuantao Chen
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, Institute of Root and Tuber Crops, College of Advanced Agricultural Sciences, Zhejiang A&F University, Hangzhou 311300, China
| | - Peng Cui
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, Institute of Root and Tuber Crops, College of Advanced Agricultural Sciences, Zhejiang A&F University, Hangzhou 311300, China
| | - Zhongqiu Cui
- Key Laboratory of Crop Genetics and Breeding, Tianjin Crop Institute, Tianjin 300384, China
| | - Guoquan Lu
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, Institute of Root and Tuber Crops, College of Advanced Agricultural Sciences, Zhejiang A&F University, Hangzhou 311300, China
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Allan MC, Marinos N, Johanningsmeier SD, Sato A, Truong VD. Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries. J Food Sci 2021; 86:1819-1834. [PMID: 33890302 DOI: 10.1111/1750-3841.15725] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 03/02/2021] [Accepted: 03/17/2021] [Indexed: 11/30/2022]
Abstract
Sweetpotato French fry (SPFF) textures have been associated with dry matter and starch contents, but these do not fully account for all textural differences. This study investigated the relationships between the physicochemical properties of sweetpotato starch and textural attributes of sweetpotato fries. Starches from 16 sweetpotato genotypes that varied in dry matter content were isolated and analyzed. The amylose content, pasting temperatures and viscosities, and textural properties of equilibrated starch gels were measured. Correlational analysis was performed with the respective SPFF mechanical and sensory texture attributes. Sweetpotato starch amylose content ranged from 17.3% to 21.1%, and the pasting and gel textural properties varied significantly between starches. Starch from orange-fleshed sweetpotatoes had lower pasting temperatures than starches from yellow/cream-fleshed genotypes, 72.2 ± 2.0 and 75.5 ± 1.1 °C, respectively. Notable inverse correlations were observed between the starch pasting temperature and perceived moistness (r = -0.63) and fibrousness (r = -0.70) of fries, whereas SPFF denseness was positively associated with starch pasting viscosity (r = 0.60) and nonstarch alcohol-insoluble solids content. Fry textures were likely affected by cooked starch properties, which should be considered when selecting varieties for sweetpotato fries. PRACTICAL APPLICATION: Without the aid of a batter, sweetpotato French fries (SPFFs) tend to be soft and limp-undesirable attributes in a fried food. The physiochemical properties of starch, the most abundant component in sweetpotato fries, were further explored in this study to better understand the properties of sweetpotato starch that influence SPFF textures. These findings can be used by sweetpotato processors and breeders for developing new sweetpotato varieties that are designed for production of fried products with desirable textures.
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Affiliation(s)
- Matthew C Allan
- Food Science and Market Quality and Handling Research Unit, United States Department of Agriculture - Agricultural Research Service, Raleigh, North Carolina, USA
| | - Nicholas Marinos
- Food Science and Market Quality and Handling Research Unit, United States Department of Agriculture - Agricultural Research Service, Raleigh, North Carolina, USA
| | - Suzanne D Johanningsmeier
- Food Science and Market Quality and Handling Research Unit, United States Department of Agriculture - Agricultural Research Service, Raleigh, North Carolina, USA
| | - Ai Sato
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA
| | - Van-Den Truong
- Food Science and Market Quality and Handling Research Unit, United States Department of Agriculture - Agricultural Research Service, Raleigh, North Carolina, USA.,Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA
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6
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Lee H, Kim HS. Isolation and physicochemical property of individual parenchyma cells from mealy sweet potato. Food Sci Biotechnol 2020; 29:521-529. [PMID: 32296563 PMCID: PMC7142175 DOI: 10.1007/s10068-019-00692-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Revised: 09/14/2019] [Accepted: 09/20/2019] [Indexed: 10/25/2022] Open
Abstract
This study prepared the dehydrated sweet potato parenchyma cell (SPPC) by isolating intact, individual parenchyma cells (PC) from sweet potato (SP) flesh using pectinase, and compared its chemical compositions, solubility and swelling power, gelatinization, and pasting viscosity to sweet potato starch (SPST) and flour (SPFL). The highest yield of SPPC was achieved when frozen SP whole-tissues were treated with pectin lyase. The majority constituting SPPC was intact, individual PCs fully filled with SPST granules. SPPC possessed lower crude protein and ash contents than SPFL. SPPC revealed lower solubility and swelling power, higher gelatinization temperatures, and lower pasting viscosity than SPST, while it showed lower solubility, higher swelling power, lower gelatinization temperatures, and higher pasting viscosity than SPFL. Overall, SPPC characteristics may result from intact PC walls surrounding clusters of SPPC granules, and SPPC could be considered an alternative to SPFL and SPST for expanding industrial applications of SP.
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Affiliation(s)
- Hyeonjeong Lee
- Department of Food Science and Biotechnology, Graduate School, Kyonggi University, 154-42 Gwanggyosan-ro, Yeongtong-gu, Suwon, Gyeonggi 16227 Republic of Korea
| | - Hyun-Seok Kim
- Department of Food Science and Biotechnology, Graduate School, Kyonggi University, 154-42 Gwanggyosan-ro, Yeongtong-gu, Suwon, Gyeonggi 16227 Republic of Korea
- Major of Food Science and Biotechnology, Division of Bio-convergence, Kyonggi University, 154-42 Gwanggyosan-ro, Yeongtong-gu, Suwon, Gyeonggi 16227 Republic of Korea
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