Advertisement

Journal of Food Science and Technology

, Volume 50, Issue 6, pp 1193–1199 | Cite as

Studies of sugar composition and starch morphology of baked sweet potatoes (Ipomoea batatas (L.) Lam)

  • Yung-Chang Lai
  • Che-Lun Huang
  • Chin-Feng Chan
  • Ching-Yi Lien
  • Wayne C. LiaoEmail author
Original Article

Abstract

Sugar composition of seven sweet potato cultivars was successfully analyzed. Fresh CYY95-26 sweet potatoes had the highest (8.41%) total sugar content while TNG73 had the lowest (4.5%). For these fresh sweet potatoes, maltose content was very low (0 ~ 0.39%). Because 49.92 ~ 92.43% of total sugars were sucrose, sucrose was the major sugar composition of fresh sweet potatoes. After the baking treatment, the total sugar content of baked sweet potatoes was dramatically increased due to the formation of maltose. The maltose content significantly increased from 0 ~ 0.39% to 8.81 ~ 13.97% on dry weight basis. Therefore, maltose should be included in calculating the total sugar content. Electronic micrographs of fresh sweet potato samples showed that the size of starch granules was generally less than 20 μm. After the baking treatment, starch granules completely gelatinized.

Keywords

Sweet potato Sugar Maltose Starch morphology 

References

  1. Ahmed M, Akter MS, Eun JB (2010) Peeling, drying temperatures, and sulphite-treatment affect physicochemical properties and nutritional quality of sweet potato flour. Food Chem 121:112–118CrossRefGoogle Scholar
  2. Ahromrit A, Nema PK (2010) Heat and mass transfer in deep-frying of pumpkin, sweet potato and taro. J Food Sci Technol 47:632–637CrossRefGoogle Scholar
  3. Aina AJ, Falade KO, Akingbala JO, Titus P (2009) Physicochemical properties of twenty-one Caribbean sweet potato cultivars. Int J Food Sci Tech 44:1696–1704CrossRefGoogle Scholar
  4. Arvanitoyannis IS, Vaitsi OB (2007) A review of tomato authenticity: quality control methods in conjunction with multivariate analysis (chemometrics). Crit Rev Food Sci Nutr 47:675–699CrossRefGoogle Scholar
  5. Arvanitoyannis IS, Vaitsi O, Mavromatis A (2008a) Physico-chemical and sensory attributes in conjunction with multivariate analysis of two potato (Solanum tuberosum L.) cultivars after 90 days of storage: an exploratory study. Int J Food Sci Tech 43:1960–1970CrossRefGoogle Scholar
  6. Arvanitoyannis IS, Vaitsi O, Mavromatis A (2008b) Potato: a comparative study of the effect of cultivars and cultivation conditions and genetic modification on the physico-chemical properties of potato tubers in conjunction with multivariate analysis towards authenticity. Crit Rev Food Sci Nutr 48:799–823CrossRefGoogle Scholar
  7. Bradbury JH, Singh U (1986) Ascorbic acid and dehydroascorbic acid content of tropical root crops from the south pacific. J Food Sci 51:975–978CrossRefGoogle Scholar
  8. Ezekiel R, Rana G, Singh N, Singh S (2010) Physico-chemical and pasting properties of starch from stored potato tubers. J Food Sci Technol 47:195–201CrossRefGoogle Scholar
  9. Gore HC (1923) Formation of maltose in sweet potatoes on cooking. Ind Eng Chem Res 15:938–940CrossRefGoogle Scholar
  10. Hamanni DD, Miller NC, Purcell AE (1980) Effects of curing on the flavor and texture of baked sweet potatoes. J Food Sci 45:992–994CrossRefGoogle Scholar
  11. Hoover R (2001) Composition, molecular structure, and physicochemical properties of tuber and root starches: a review. Carbohyd Polym 45:253–267CrossRefGoogle Scholar
  12. Huang YH, Picha DH, Kilili AW, Johnson CE (1999) Changes in invertase activities and reducing sugar content in sweetpotato stored at different temperatures. J Agric Food Chem 47:4927–4931CrossRefGoogle Scholar
  13. Koehler PE, Kays SJ (1991) Sweet potato flavor: quantitative and qualitative assessment of optimum sweetness. J Food Quality 14:241–249CrossRefGoogle Scholar
  14. Lindeboom N, Chang PR, Tyler RT (2004) Analytical, biochemical and physicochemical aspects of starch granule size, with emphasis on small granule starches: a review. Starch-Starke 56:89–99CrossRefGoogle Scholar
  15. Lien CY, Lee AYF, Chan CF, Lai YC, Huang CL, Liao WC (2010) Extraction parameter studies for anthocyanin extraction from purple sweet potato variety TNG73, Ipomoea btatas, L. Appl Eng Agric 26:441–446Google Scholar
  16. Losh JM, Phillips JA, Axelson JM, Schulman RS (1981) Sweet potato quality after baking. J Food Sci 46:283–290CrossRefGoogle Scholar
  17. Picha DH (1985a) HPLC determination of sugars in raw and baked sweet potatoes. J Food Sci 50:1189–1190CrossRefGoogle Scholar
  18. Picha DH (1985b) Crude protein, minerals, and total carotenoids in sweet potatoes. J Food Sci 50:1768–1769CrossRefGoogle Scholar
  19. Picha DH (1986a) Influence of storage duration and temperature on sweet potato sugar content and chip color. J Food Sci 51:239–240CrossRefGoogle Scholar
  20. Picha DH (1986b) Sugar content of baked sweet potatoes from different cultivars and lengths of storage. J Food Sci 51:845–846CrossRefGoogle Scholar
  21. Picha DH (1987) Carbohydrate changes in sweet potatoes during curing and storage. J Am Soc Hortic Sci 112:89–92Google Scholar
  22. Purcell AE, Later DW, Lee ML (1980) Analysis of the volatile constituents of baked, “Jewel” sweet potatoes. J Agric Food Chem 28:939–941CrossRefGoogle Scholar
  23. Purcell AE, Walter WM Jr (1982) Stability of amino acids during cooking and processing of sweet potatoes. J Agric Food Chem 30:443–444CrossRefGoogle Scholar
  24. Purcell AE, Walter WM Jr (1988) Comparison of carbohydrate components in sweet potatoes baked by convection heating and microwave heating. J Agric Food Chem 36:360–362CrossRefGoogle Scholar
  25. Rabah IO, Hou DX, Komine SI, Fujii M (2004) Potential chemopreventive properties of extract from baked sweet potato (Ipomoea batatas Lam. Cv. Koganesengan). J Agric Food Chem 52:7152–7157CrossRefGoogle Scholar
  26. Rumbaoa RGO, Cornago DF, Geronimo IM (2009) Phenolic content and antioxidant capacity of Philippine sweet potato (Ipomoea batatas) varieties. Food Chem 113:1133–1138CrossRefGoogle Scholar
  27. Schwartz SJ, Walter WM Jr, Carroll DE, Giesbrecht FG (1987) Chemical, physical, and sensory properties of a sweet potato French-fry type product during frozen storage. J Food Sci 52:617–619CrossRefGoogle Scholar
  28. Simkovic I, Surina I, Vrican M (2003) Primary reactions of sucrose thermal degradation. J Anal Appl Pyrol 70:493–504CrossRefGoogle Scholar
  29. Takahata Y, Noda T, Nagata T (1992) Varietal diversity of free sugar composition in storage root of sweet potato. Japan J Breed 42:515–521CrossRefGoogle Scholar
  30. Takahata Y, Takahiro N, Tadahiro N (1994) Effect of β-amylase stability and starch gelatinization during heating on varietal differences in maltose content in sweetpotatoes. J Agric Food Chem 42:2564–2569CrossRefGoogle Scholar
  31. Tzouros NE, Arvanitoyannis IS (2001) Agricultural produces: synopsis of employed quality control methods for the authentication of foods and for the classification of foods according to their variety of geographical origin. Crit Rev Food Sci Nutr 41:287–319CrossRefGoogle Scholar
  32. Van Den T, Biermann CJ, Marlett JA (1986) Simple sugars, oligosaccharides, and starch concentrations in raw and cooked sweet potato. J Agric Food Chem 34:421–425CrossRefGoogle Scholar
  33. Vanhal I, Blond G (1999) Impact of melting conditions of sucrose on its glass transition temperature. J Agric Food Chem 47:4285–4290CrossRefGoogle Scholar
  34. Villavicencio LE, Blankenship SM, Yencho GC (2004) Skin adhesion in sweetpotato and its lack of relationship to polygalacturonase and pectinmethylesterase during storage. Postharvest Biol Tech 32:183–192CrossRefGoogle Scholar
  35. Vimala B, Nambisan B, Hariprakash B (2011) Retention of carotenoids in orange-fleshed sweet potato during processing. J Food Sci Technol 48:520–524CrossRefGoogle Scholar
  36. Walter WM Jr (1987) Effect of curing on sensory properties and carbohydrate composition of baked sweet potatoes. J Food Sci 52:1026–1029CrossRefGoogle Scholar
  37. Walter WM Jr, Palma CS (1996) Effect of long-term storage on cell wall neutral sugars and galacturonic acid of two sweetpotato cultivars. J Agric Food Chem 44:278–280CrossRefGoogle Scholar
  38. Wu X, Sun CJ, Yang LH, Zeng G, Liu ZY, Li YM (2008) β-carotene content in sweet potato varieties from China and the effect of preparation on β-carotene retention in the Yanshu No. 5. Innov Food Sci Emerg Tech 9:581–586CrossRefGoogle Scholar
  39. Zhang Z, Wheatley CC, Corke H (2002) Biochemical changes during storage of sweet potato roots differing in dry matter content. Postharvest Biol Tech 24:317–325CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  • Yung-Chang Lai
    • 1
  • Che-Lun Huang
    • 1
  • Chin-Feng Chan
    • 2
  • Ching-Yi Lien
    • 3
  • Wayne C. Liao
    • 4
    • 5
    Email author
  1. 1.Agricultural Research InstituteChia-Yi Agricultural Experiment StationChia-YiTaiwan
  2. 2.Department of Applied CosmetologyHung Kuang UniversityTaichungTaiwan
  3. 3.Department of Applied ChemistryNational Chia-Yi UniversityChia-YiTaiwan
  4. 4.Department of NursingChang Gung Institution of TechnologyChia-YiTaiwan
  5. 5.Chia-YiTaiwan

Personalised recommendations