数字农科院2.0

Cultivar Selection As A Tool F.or Nutritional And Functional V alue Enhancement Of Roasted Sweet Potato

文献类型： 外文期刊

作者： Hou, FN; Mu, TH; Ma, MM; Blecker, C; Sun, HN

作者机构：

期刊名称： JOURNAL OF FOOD PROCESSING AND PRESERVATION

ISSN： 0145-8892

年卷期： 2019 年 43 卷 11 期

页码：

收录情况： JCR（2021版） ; EI（2021版）

摘要： In the present study, the nutritional and functional components of fresh and roasted sweet potatoes from 11 cultivars were determined. Results showed that the fresh and roasted sweet potatoes were both rich in protein (3.54-10.34 g/100 g) and dietary fiber (1.81-8.66 g/100 g), with low gross energy (1,576.12-1,638.94 kJ/100 g) and fat (0.75-1.09 g/100 g). After roasting, starch (from 59.46 to 54.43 g/100 g) and protein (from 8.77 to 7.90 g/100 g) contents decreased, while total polyphenol content (from 7.46 to 10.74 mg CHAE/g) and antioxidant activity (from 2.42 to 2.72 mu g TE/mg) increased. In addition, most vitamins are preserved after roasting. Gray relational analysis suggested that Yanshu No.25 exhibited the best comprehensive nutritional values (with a weighted gray correlative degree of 0.7787), followed by Longshu No.9 (0.7356). The above results could provide some data support for the research and development, and commercial production of roasted sweet potato with stable high quality. Chemical compounds studied in this article: Chlorogenic acid (PubChem CID:1794427); sulfuric acid (PubChem CID:1118); acetonitrile (PubChem CID:6342); disodium hydrogen phosphate (PubChem CID:24203); acetic acid (PubChem CID:176); sodium hydroxide (PubChem CID:14798); hydrochloric acid (PubChem CID:313); alpha-D-glucose (PubChem CID:79025); sodium carbonate (PubChem CID:10340); and ethanol (PubChem CID:702). Practical applications Roasted sweet potato has become a popular product for consumers because it is famous for its excellence in color, aroma, and taste. As roasted sweet potatoes are mainly processed in small workshops, without considering the cultivar issue, the quality of roasted sweet potato products could not be guaranteed, which have caused a large loss of consumers. So far, there is little information on the analysis of different sweet potato cultivars, especially the effects of roasting on the changes in nutritional qualities of different cultivars. The results of this study could provide some data support for the research and development, and commercial production of roasted sweet potato with stable high quality, which could further promote the healthy development of roasted sweet potato industry.

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