ArticleFood chemistry: X2024
Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Interactions between sweetpotato Pushu 32 and soil factors shape starch accumulation, starch pasting, texture of starch and cooked storage roots, and cooked storage roots' sensory quality.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
- Relationship between Starch Gelatinization Properties and β-Amylase Activity of Various "Soggy-Type" Sweet Potato Cultivars Produced in Japan.Journal of applied glycoscience · 2026Article
- Identification of single nucleotide polymorphisms and candidate genes associated with fiber content in sweetpotato (Ipomoea batatas (L.) Lam.) through a genome-wide association study.BMC plant biology · 2025Article
- Comprehensive review of sweetpotato flavor compounds: Opportunities for developing consumer-preferred varieties.Comprehensive reviews in food science and food safety · 2025Review
- The Control of Postharvest Soft Rot Caused byFoods (Basel, Switzerland) · 2025Article
- Advances in Processing Techniques and Determinants of Sweet Potato Starch Gelatinization.Foods (Basel, Switzerland) · 2025Review
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sweetpotato varieties vary greatly in perceived textures and sweetness. This study identified physicochemical factors that influence these attributes in cooked sweetpotatoes. Fifteen genotypes grown on three plots were baked and evaluated by a trained descriptive sensory analysis panel for sweetness and 13 texture attributes. Mechanical parameters were measured by texture profile analysis (TPA); and composition (starch, cell wall material, sugar contents), starch properties (thermal, granule type ratios, granule sizes), and amylase activities were characterized. TPA predicted fracturability and firmness well, whereas starch and sugar contents, B-type starch granule ratio, and amylase activities influenced prediction of mouthfeel textures. Sweetness perception was influenced by perceived particle size and sugar contents; and maltose generation during baking was highly correlated with raw sweetpotato starch content. These relationships between physicochemical sweetpotato properties and baked textures and sweetness could benefit breeders and processors in selecting biochemical traits that result in consumer preferred products.
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