Yıl 2019, Cilt 3 , Sayı 2, Sayfalar 93 - 100 2019-06-28

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

Sochinwechi NWOSİSİ [1] , Dilip NANDWANİ [2] , Ramasamy RAVİ [3]

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.

Sweetpotato, Texture, Cooking, Hardness, Texture Profile Analysis
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Birincil Dil en
Konular Ziraat, Bitki Bilimleri, Mühendislik, Ziraat, Ziraat, Ortak Disiplinler
Yayınlanma Tarihi June 2019
Bölüm Makaleler

Orcid: 0000-0001-5748-9028
Yazar: Sochinwechi NWOSİSİ
Kurum: Department of Agriculture and Environmental Sciences, College of Agriculture, Human and Natural Sciences, Tennessee State University, Nashville, TN 37209, USA
Ülke: United States

Orcid: 0000-0001-9215-4936
Yazar: Dilip NANDWANİ
Kurum: Department of Agriculture and Environmental Sciences, College of Agriculture, Human and Natural Sciences, Tennessee State University, Nashville, TN 37209, USA
Ülke: United States

Orcid: 0000-0003-0230-2961
Yazar: Ramasamy RAVİ (Sorumlu Yazar)
Kurum: Department of Agriculture and Environmental Sciences, College of Agriculture, Human and Natural Sciences, Tennessee State University, Nashville, TN 37209, USA
Ülke: United States


Başvuru Tarihi : 16 Şubat 2019
Kabul Tarihi : 15 Haziran 2019
Yayımlanma Tarihi : 28 Haziran 2019

APA Nwosi̇si̇, S , Nandwani̇, D , Ravi̇, 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 . DOI: 10.31015/jaefs.2019.2.7