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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Autori principali:	Yu-Jung Tsai, Li-Yun Lin, Kai-Min Yang, Yi-Chan Chiang, Min-Hung Chen, Po-Yuan Chiang
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2021-10-01
Serie:	Foods
Soggetti:	sweet potato roasting color total acidity sugar content GC/MS sensory evaluation
Accesso online:	https://www.mdpi.com/2304-8158/10/11/2602
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