Changes in sugar composition during baking and their effects on sensory attributes of baked sweet potatoes
Journal
Journal of Food Science and Technology
Journal Volume
51
Journal Issue
12
Pages
4072-4077
Date Issued
2014-12
Author(s)
Chin-Feng Chan
Chih-Ming Chiang
Yung-Chang Lai
Che-Lun Huang
Shu-Chen Kao
Wayne C. Liao
Abstract
The objective of this study was to evaluate the influence of sugar composition on the sensory attributes of seven baked sweet potatoes. The sugar composition was analyzed using high performance liquid chromatography. Results showed that the total sugar content of baked sweet potatoes increased significantly because of the formation of maltose. The maltose content dramatically increased after baking, and became the major sugar component of baked sweet potatoes. On the other hand, baked sweet potatoes were evaluated on a 7-point hedonic scale for sensory analysis. Overall acceptability results showed that the panelists preferred baked CYY95-26 and TNG66 over the other baked varieties. Because the correlation between overall acceptability and sweetness was the highest (r = 0.69, p < 0.01), sweetness was determined as the most important factor determining the overall acceptability of baked sweet potatoes. Although sugar composition changed on baking, the overall acceptability of baked sweet potatoes was highly associated with the sucrose content.
Subjects
Sweet potatoes
Sugar composition
Sensory
sucrose
Publisher
Springer
Type
journal article