ArticleFood chemistry: X2024
Impact of steam cooking on the chemical profile of table-stock sweetpotatoes with different carotenoids content.
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.
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
8 citing papers in PubMed, 8 citations in OpenAlex.
- Carotenoids in the Context of the Mediterranean Dietary Pattern: From Food Matrix and Bioavailability to Biomarkers and Human Health.Antioxidants (Basel, Switzerland) · 2026Review
- Impact of Harvest Timing and Stir-Frying on the Bioactive Compounds, Bioactivities, and Flavor ofPlants (Basel, Switzerland) · 2026Article
- Comparative Analysis of Flavor and Starch Physicochemical Properties in Different Varieties of Baked Sweet Potatoes.Foods (Basel, Switzerland) · 2026Article
- Effect of steaming on the quality characteristics of jujube fruit: A study of physicochemical properties, antioxidant activity and processing suitability across multiple cultivars.Food chemistry: X · 2025Article
- Impact of of steaming on lipid profile of 10 sweetpotato varieties: LC-ESI-MS/MS comparative analysis.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
- Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds ofFrontiers in nutrition · 2025Article
- Effects of Steaming on Chemical Composition of Different Varieties of Purple-Fleshed Sweetpotato.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sweetpotatoes are a great source of carotenoids, which are important for human health and have attracted increasing attention. This study examined the impact of the steaming method on the contents of carotenoids, starch, soluble sugar, volatile organic compounds, and pasting properties of nine table-stock sweetpotatoes with different carotenoids content (from 3.21 to 233.46 μg/g). After steaming, carotenoids content was significantly decreased, among which G79 and P32 had the highest levels of 88.20 μg/g and 94.27 μg/g, respectively. The starch content of G42 decreased the most (20 %) with the highest peak viscosity (1764.33 cP), while the amylose content of P32 increased the most (12.59 %) with the lowest peak viscosity (441.33 cP). The contents of total starch and amylose were significantly correlated with sensory evaluation. G79 presented the best sensory evaluation and a sweet, delicious, and soft texture. A total of 57 volatile organic compounds were detected, among which benzene, a few aldehydes, and terpenoids contributed to the aroma of steamed sweetpotatoes. These results provide a theoretical foundation for future sweetpotato processing.
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.