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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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Principais autores: Yu-Jung Tsai, Li-Yun Lin, Kai-Min Yang, Yi-Chan Chiang, Min-Hung Chen, Po-Yuan Chiang
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2021-10-01
Serier:Foods
Fag:
sweet potato
roasting color
total acidity
sugar content
GC/MS
sensory evaluation
Online adgang:https://www.mdpi.com/2304-8158/10/11/2602
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