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 Nwosisi [1] , Dilip Nandwani [2] , Ramasamy Ravi [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
Yayımlanma Tarihi June 2019
Bölüm Makaleler
Yazarlar

Orcid: 0000-0001-5748-9028
Yazar: Sochinwechi Nwosisi
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 Nandwani
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 Ravi (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


Tarihler

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

Bibtex @araştırma makalesi { jaefs527936, journal = {International Journal of Agriculture Environment and Food Sciences}, issn = {}, eissn = {2618-5946}, address = {Dicle University Faculty of Agriculture Department of Horticulture, 21280 Diyarbakir / Turkey}, publisher = {Gültekin ÖZDEMİR}, year = {2019}, volume = {3}, pages = {93 - 100}, doi = {10.31015/jaefs.2019.2.7}, title = {Texture profile analysis of organic sweetpotato (Ipomoea batatas) cultivars as affected by different thermal processing methods}, key = {cite}, author = {Nwosisi, Sochinwechi and Nandwani, Dilip and Ravi, Ramasamy} }
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 . DOI: 10.31015/jaefs.2019.2.7
MLA Nwosisi, S , Nandwani, D , Ravi, R . "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 (2019 ): 93-100 <https://dergipark.org.tr/tr/pub/jaefs/issue/43810/527936>
Chicago Nwosisi, S , Nandwani, D , Ravi, R . "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 (2019 ): 93-100
RIS TY - JOUR T1 - Texture profile analysis of organic sweetpotato (Ipomoea batatas) cultivars as affected by different thermal processing methods AU - Sochinwechi Nwosisi , Dilip Nandwani , Ramasamy Ravi Y1 - 2019 PY - 2019 N1 - doi: 10.31015/jaefs.2019.2.7 DO - 10.31015/jaefs.2019.2.7 T2 - International Journal of Agriculture Environment and Food Sciences JF - Journal JO - JOR SP - 93 EP - 100 VL - 3 IS - 2 SN - -2618-5946 M3 - doi: 10.31015/jaefs.2019.2.7 UR - https://doi.org/10.31015/jaefs.2019.2.7 Y2 - 2019 ER -
EndNote %0 International Journal of Agriculture Environment and Food Sciences Texture profile analysis of organic sweetpotato (Ipomoea batatas) cultivars as affected by different thermal processing methods %A Sochinwechi Nwosisi , Dilip Nandwani , Ramasamy Ravi %T Texture profile analysis of organic sweetpotato (Ipomoea batatas) cultivars as affected by different thermal processing methods %D 2019 %J International Journal of Agriculture Environment and Food Sciences %P -2618-5946 %V 3 %N 2 %R doi: 10.31015/jaefs.2019.2.7 %U 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 (Haziran 2019): 93-100 . https://doi.org/10.31015/jaefs.2019.2.7
AMA 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.
Vancouver Nwosisi S , Nandwani D , Ravi R . Texture profile analysis of organic sweetpotato (Ipomoea batatas) cultivars as affected by different thermal processing methods. International Journal of Agriculture Environment and Food Sciences. 2019; 3(2): 100-93.