Texture profile analysis of organic sweetpotato (Ipomoea batatas) cultivars as affected by different thermal processing methods

Yıl 2019, , 93 - 100, 28.06.2019

Sochinwechi Nwosisi Dilip Nandwani Ramasamy Ravi

https://doi.org/10.31015/jaefs.2019.2.7

Cited By: 2

Öz

Different processing methods particularly
thermal treatments would impact the potato texture distinctly thus
understanding the influence of different thermal treatments on textural
characteristics of sweetpotato is needed. Six varieties of sweetpotato were
grown on the organic farm and subjected to three thermal treatments (baking,
pressure cooking and open cooking). Baking was done in an oven. Pressure
cooking was done with a pressure cooker and open cooking was done using a
vessel of water. Textural parameters were recorded with a texture analyzer.
Objectives were to evaluate the impact of different thermal processing
techniques on textural properties of sweetpotatoes and to generate the texture
profile analysis of cooked potatoes. Cohesiveness
(0.08-0.12%), gumminess (1.96-54.71) and chewiness (0.89-45.39) were highest in
baked treatments while hardness (61.24-475.55N) and resilience (0.02-0.11%) were
highest in open cooked treatments. Hardness, gumminess, chewiness and
resilience reduced with pressure cooking. Based on these results desirable
sensory properties can be optimized to maximize consumer acceptance.

Anahtar Kelimeler

Sweetpotato, Texture, Cooking, Hardness, Texture Profile Analysis

Kaynakça

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