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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/10815

Title: Cooking Treatment Effects on Sugar Profile and Sweetness ofEleven-Released Sweet Potato Varieties
Authors: Owusu-Mensah, E
Carey, EE
Oduro, I
Ellis, WO
Keywords: Amylase activity
Cooking treatments
Sugar profile
Sweetness level
Issue Date: 2016
Publisher: Journal of Food Processing & Technology
Citation: Owusu-Mensah E, Oduro I, Ellis WO, Carey EE (2016) Cooking Treatment Effects on Sugar Profile and Sweetness of Eleven-Released Sweet Potato Varieties. J Food Process Technol 7: 580. doi:10.4172/2157-7110.1000580
Abstract: Cooking can significantly alter sugar content of sweet potato roots. Sweet potato roots were processed using three different cooking treatments, with the aim of investigating the effects of these methods on sugar profile and sweetness levels. Significant contribution of the cooking treatment and genotype, and their interaction on levels of the sugars were also determined. Moreover, sugar values were converted to relative sweetness per sucrose equivalent. The results revealed that cooking treatment produced the highest effect on sugar except fructose. Variability due to the interactions was significant and ranged from 2.60% to 11.74%. Whilst sucrose was the predominant in the raw form, maltose increased dramatically during cooking. Sweetness level increased substantially upon cooking and was highly dependent on initial sugar content, amylase activity and cooking treatment. Thus, evaluation of sweetness levels in sweet potato clones should not only be on the uncooked samples but should take into account the cooking methods employed.
Description: This article was published in Owusu-Mensah et al., J Food Process Technol 2016, 7:4
URI: http://hdl.handle.net/123456789/10815
ISSN: 2157-7110
Appears in Collections:College of Science

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