Sweet Potato Quality After Baking |
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| Authors: | JUNE M. LOSH JEAN A. PHILLIPS JULEIN M. AXELSON ROBERT S. SCHULMAN |
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| Affiliation: | Authors Phillips, Axelson, and Schulman are affiliated with the Dept. of Human Nutrition &Foods and Dept. of Statistics, Virginia Polytechnic Institute &State Univ., Blacksburg, VA 24061. Author Losh, formerly with VPI&SU, is now affiliated with James Madison Univ., Harrisonburg, Va. |
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| Abstract: | Painter and Jewel sweet potatoes baked at oven temperatures of 150, 180, 200, and 230°C were judged for sensory qualities and were evaluated for resistance to pressure (softness) and content of sugars. Roots baked at 200 and 230°C were scored significantly higher for sweetness, mouthfeel, moistness, overall flavor, and over all quality; contained a greater percentage of reducing sugars; and were measured as softer than roots baked at 150 and 180°C. Painter roots were scored significantly higher for sweetness, mouthfeel, moistness, overall flavor, and overall quality than the Jewel variety. Positive correlations were observed between the concentration of reducing sugars, the resistance to pressure, and the sensory evaluation; and negative correlations were noted between the moisture content and the subjective measurements. |
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