Changes in sugar composition during baking and their effects on sensory attributes of baked sweet potatoes

• Published in: Journal of food science and technology Vol. 51; no. 12; pp. 4072 - 4077
• Main Authors: Chan, Chin-Feng, Chiang, Chih-Ming, Lai, Yung-Chang, Huang, Che-Lun, Kao, Shu-Chen, Liao, Wayne C.
• Format: Journal Article
• Language: English
• Published: India Springer India 01.12.2014; Springer Nature B.V
• Subjects: Analysis; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cooking; Ethanol; Food; Food processing industry; Food Science; Glucose; Liquid chromatography; Moisture content; Nutrition; Original; Original Article; Potatoes; Sensory perception; Solanum tuberosum; Studies; Sucrose; Sugar; Vegetables; Sweet potatoes; Sugar composition; Sucrose; Sensory
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-012-0900-z

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.