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

Sochinwechi Nwosisi; Dilip Nandwani; Ramasamy Ravi

doi:10.31015/jaefs.2019.2.7

EN

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

Abstract

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.

Keywords

Sweetpotato,Texture,Cooking,Hardness,Texture Profile Analysis

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Details

Primary Language

English

Subjects

Botany, Agricultural Engineering, Agricultural Engineering (Other), Agricultural, Veterinary and Food Sciences

Journal Section

Research Article

Authors

Sochinwechi Nwosisi This is me
0000-0001-5748-9028
United States

Dilip Nandwani This is me
0000-0001-9215-4936
United States

Ramasamy Ravi ^*
0000-0003-0230-2961
United States

Publication Date

June 28, 2019

Submission Date

February 16, 2019

Acceptance Date

June 15, 2019

Published in Issue

Year 2019 Volume: 3 Number: 2

DOI

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

IZ

https://izlik.org/JA98GC42CN

APA

Nwosisi, S., Nandwani, D., & Ravi, R. (2019). Texture profile analysis of organic sweetpotato (Ipomoea batatas) cultivars as affected by different thermal processing methods. International Journal of Agriculture Environment and Food Sciences, 3(2), 93-100. https://doi.org/10.31015/jaefs.2019.2.7

AMA

1.Nwosisi S, Nandwani D, Ravi R. Texture profile analysis of organic sweetpotato (Ipomoea batatas) cultivars as affected by different thermal processing methods. int. j. agric. environ. food sci. 2019;3(2):93-100. doi:10.31015/jaefs.2019.2.7

Chicago

Nwosisi, Sochinwechi, Dilip Nandwani, and Ramasamy Ravi. 2019. “Texture Profile Analysis of Organic Sweetpotato (Ipomoea Batatas) Cultivars As Affected by Different Thermal Processing Methods”. International Journal of Agriculture Environment and Food Sciences 3 (2): 93-100. https://doi.org/10.31015/jaefs.2019.2.7.

EndNote

Nwosisi S, Nandwani D, Ravi R (June 1, 2019) Texture profile analysis of organic sweetpotato (Ipomoea batatas) cultivars as affected by different thermal processing methods. International Journal of Agriculture Environment and Food Sciences 3 2 93–100.

IEEE

[1]S. Nwosisi, D. Nandwani, and R. Ravi, “Texture profile analysis of organic sweetpotato (Ipomoea batatas) cultivars as affected by different thermal processing methods”, int. j. agric. environ. food sci., vol. 3, no. 2, pp. 93–100, June 2019, doi: 10.31015/jaefs.2019.2.7.

ISNAD

Nwosisi, Sochinwechi - Nandwani, Dilip - Ravi, Ramasamy. “Texture Profile Analysis of Organic Sweetpotato (Ipomoea Batatas) Cultivars As Affected by Different Thermal Processing Methods”. International Journal of Agriculture Environment and Food Sciences 3/2 (June 1, 2019): 93-100. https://doi.org/10.31015/jaefs.2019.2.7.

JAMA

1.Nwosisi S, Nandwani D, Ravi R. Texture profile analysis of organic sweetpotato (Ipomoea batatas) cultivars as affected by different thermal processing methods. int. j. agric. environ. food sci. 2019;3:93–100.

MLA

Nwosisi, Sochinwechi, et al. “Texture Profile Analysis of Organic Sweetpotato (Ipomoea Batatas) Cultivars As Affected by Different Thermal Processing Methods”. International Journal of Agriculture Environment and Food Sciences, vol. 3, no. 2, June 2019, pp. 93-100, doi:10.31015/jaefs.2019.2.7.

Vancouver

1.Sochinwechi Nwosisi, Dilip Nandwani, Ramasamy Ravi. Texture profile analysis of organic sweetpotato (Ipomoea batatas) cultivars as affected by different thermal processing methods. int. j. agric. environ. food sci. 2019 Jun. 1;3(2):93-100. doi:10.31015/jaefs.2019.2.7

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Abstract

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

Abstract

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Cited By

The energy, emissions, and drying kinetics of three-stage solar, microwave and desiccant absorption drying of potato slices

Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes

Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds of Ipomoea batatas (L.) Lam

Physical properties and three-dimensional X-ray computed tomography-based structure analysis of the influence of baking conditions and cultivar differences on pre-frozen-baking (PFB)-treated sweet potatoes

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