Journal of Food, Agriculture and Environment




Vol 12, Issue 1,2014
Online ISSN: 1459-0263
Print ISSN: 1459-0255


Influence of baking treatment on the sugar composition and total colour difference of sweet potatoes


Author(s):

Che L. Huang 1, Wayne C. Liao 2, Chin F. Chan 3, Yung C. Lai 1 *

Recieved Date: 2013-09-22, Accepted Date: 2014-01-06

Abstract:

Sweet potatoes are good and healthful food crops. In Asia, consumers prefer baked sweet potatoes because they have a sweet taste with a fragrant smell. Baking temperature and baking time were important factors which affected the quality of baked sweet potatoes. TNG66 sweet potatoes were provided by the Agricultural Experimental Station of Taiwan Chia-Yi Branch. Sweet potato samples were baked by using an electrical convection oven. The sugar composition was analysed with high performance liquid chromatography. After the colour of sweet potato samples was measured using a Minolta Chroma Meter, the total colour difference was calculated to describe the colour change of baked sweet potatoes. Response surface methodology (RSM) was an effective method for process optimization. A second-order regression model was developed based on the central composite design (CCD) to determine the ideal baking condition. Because the baking temperature had significant impact on the degradation of sucrose, the sugar composition changed with increasing the baking temperature. In addition, the formation of maltose made the total sugar content increase. After baking, maltose became the major sugar component of baked sweet potatoes. The total colour difference also increased as increasing the baking temperature. On the other hand, the sucrose content decreased but the maltose content increased with increasing the baking time. The total colour difference increased quickly in the first 20 min. After 30 min of baking, the total colour difference reached its highest value and then decreased slowly. The maltose formation and total colour difference were two factors used to establish the second-order regression model. Based on the regression model, the recommended baking temperature and time were 190-206°C and 27.9-34.6 min, respectively. Results of this study will assist manufacturers in improving the quality of baked sweet potatoes.

Keywords:

Thermal treatment, maltose, total colour difference, response surface methodology


Journal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 1
Category: Food and Health
Pages: 24-28


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