Horticultural Research (Japan)
Online ISSN : 1880-3571
Print ISSN : 1347-2658
ISSN-L : 1347-2658
Postharvest Physiology & Technology
Effect of Storage Period on Free Sugar and Starch Contents of Six Sweet Potato Varieties with Different Taste on Baking, and Quantification of Sweetness and Texture
Toshio AndoMasaki YasudaHiroyuki Hisaka
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2018 Volume 17 Issue 4 Pages 449-457

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Abstract

Six varieties of sweet potatoes with different taste characteristics were tested to investigate the influence of the storage period on the respective amounts of components related to the taste of baked sweet potatoes. In addition, the taste of the sweet potatoes were quantified based on taste-related component amounts and the results of sensory evaluation. In the case of all six sweet potato varieties, enhancement of the sweetness of the baked sweet potatoes was largely due to storage-related increases in three sugar components: sucrose, glucose, and fructose. Further, in the case of the ‘Quick Sweet’ and ‘Beniharuka’ varieties, the maltose produced by baking markedly contributed to the enhancement of sweetness, in addition to the storage-related increase in the three sugar components. Differences in texture due to the storage period were caused, in the case of ‘Kokei 14’, mainly by the decomposition of starch during storage, and in the case of ‘Quick Sweet’ and ‘Beniharuka’, by a combination of this decomposition and baking. The degree of sweetness, obtained by multiplying each sugar content by the sweetness ratio and summing the results, had the highest correlation based on the results of sweet-taste sensory evaluation (r = 0.964**); and the starch content in dry matter showed the highest correlation with the results of texture-palatability sensory evaluation (r = 0.958**). Thus, the sweetness and texture could be respectively quantified based on the results of sensory evaluation related to the degree of sweetness and the starch content in dry matter.

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© 2018 by Japanese Society for Horticultural Science
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