ArticleFoods (Basel, Switzerland)2021
Effects of Roasting Sweet Potato (
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
17 citing papers in PubMed.
- Heat-induced blackening enhances antioxidants and reduces pungency inFood chemistry: X · 2026Article
- α-Glucosidase Inhibitory Activity of Tsuan-Kan Tea in Different Solid-State Aging Models: Phytochemical Biotransformation, Volatile Profile, and Molecular Docking.Foods (Basel, Switzerland) · 2026Article
- Uncovering aroma profile and key odorants of Zisun tea: insights from grades and cultivars.Food chemistry: X · 2026Article
- Comparative Analysis of Flavor and Starch Physicochemical Properties in Different Varieties of Baked Sweet Potatoes.Foods (Basel, Switzerland) · 2026Article
- Effect of different cooking methods on the sensory, nutritional, and flavor profiles of threeFood chemistry: X · 2026Article
- Non-targeted metabolomics reveals substrates and products of maillard reaction related to changes of color and aroma of dried sweet potato during storage.Food chemistry: X · 2025Article
- Comprehensive review of sweetpotato flavor compounds: Opportunities for developing consumer-preferred varieties.Comprehensive reviews in food science and food safety · 2025Review
- Chemical and Volatile Compounds in Sweet Potato Brandy: Impact of Processing Methods.Foods (Basel, Switzerland) · 2025Article
- Effect of Lyophilised Sweet Potato on the Quality and Nutritional Characteristics of Set Yogurt.Food science & nutrition · 2025Article
- Oven roasting effects on the physicochemical and chemosensory characteristics of hemp seeds (Journal of food science and technology · 2025Article
- Lemon juice pretreatment as a strategy to preserve the quality and enhance the texture of cooked potato slices of different sizes.Food chemistry: X · 2024Article
- Effects of Steaming on Chemical Composition of Different Varieties of Purple-Fleshed Sweetpotato.Foods (Basel, Switzerland) · 2024Article
- Accentuation of the browning characteristics and functional properties of aged tomatoes (Food chemistry: X · 2024Article
- Identifying Early-Stage Changes in Volatile Organic Compounds ofFoods (Basel, Switzerland) · 2023Article
- Comprehensive Evaluation of Raw Eating Quality in 81 Sweet Potato (Foods (Basel, Switzerland) · 2023Article
- Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide-protein complex in a Maillard reaction model.Food chemistry: X · 2022Article
- Early Discrimination and Prediction ofFoods (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 potato quality and flavor characteristics combined with sensory qualities. The results showed that the a* value (1.65-8.10), browning degree (58.30-108.91), total acidity (0.14-0.21 g/100 g, DW), and maltose content (0.00-46.16 g/100 g, DW) of roasted sweet potatoes increased with roasting time. A total of 46 volatile compounds were detected and 2-furanmethanol, furfural, and maltol were identified as the main sources of the aroma of roasted sweet potatoes. A sensory evaluation based on a comprehensive nine-point acceptance test and descriptive analysis showed that roasting for 1 to 2 h resulted in the highest acceptance score (6.20-6.65), including a golden-yellow color, sweet taste, and fibrous texture. The sweet potatoes became brown after roasting for 2.5 to 3 h and gained a burnt and sour taste, which reduced the acceptance score (4.65-5.75). These results can provide a reference for increased quality in the food industry production of roasted sweet potatoes.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.