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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Detalhes bibliográficos

Principais autores:	Yu-Jung Tsai, Li-Yun Lin, Kai-Min Yang, Yi-Chan Chiang, Min-Hung Chen, Po-Yuan Chiang
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2021-10-01
coleção:	Foods
Assuntos:	sweet potato roasting color total acidity sugar content GC/MS sensory evaluation
Acesso em linha:	https://www.mdpi.com/2304-8158/10/11/2602
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