Effects of Roasting Sweet Potato (<i>Ipomoea batatas</i> L. Lam.): Quality, Volatile Compound Composition, and Sensory Evaluation

Roasting can increase the Maillard reaction and caramelization of sweet potatoes to create an attractive appearance, color, aroma, and taste, and is rapidly increasing in the commercial market. This study mainly analyzed the influence of roasting sweet potatoes, with and without the peel, on sweet p...

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Hlavní autoři:	Yu-Jung Tsai, Li-Yun Lin, Kai-Min Yang, Yi-Chan Chiang, Min-Hung Chen, Po-Yuan Chiang
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2021-10-01
Edice:	Foods
Témata:	sweet potato roasting color total acidity sugar content GC/MS sensory evaluation
On-line přístup:	https://www.mdpi.com/2304-8158/10/11/2602
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