ArticleFoods (Basel, Switzerland)2024
Effects of Steaming on Chemical Composition of Different Varieties of Purple-Fleshed Sweetpotato.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Microwave power-induced modulation of tigernut (Food chemistry: X · 2026Article
- Maturity-Dependent Volatile Flavor Profiling of Baked Potatoes via HS-SPME-GC-MS, Multivariate Statistical Analysis, and Computational Modeling.Foods (Basel, Switzerland) · 2026Article
- Impact of of steaming on lipid profile of 10 sweetpotato varieties: LC-ESI-MS/MS comparative analysis.Food chemistry: X · 2025Article
- Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds ofFrontiers in nutrition · 2025Article
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6 authors.
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Abstract
Purple-fleshed sweetpotatoes (PFSPs) are rich in anthocyanins and are one of the health foods of interest. In this study, the effects of steaming on the anthocyanin, starch, soluble sugar, volatile organic compounds (VOCs) and pasting properties of nine PFSPs from China were investigated. The anthocyanin content of raw PFSP ranged from 9 to 185 mg/100 g. The total starch content decreased and soluble sugar content increased in all purple potatoes after steaming. Among the nine PFSPs varieties, Guangshu20 showed the greatest decrease in starch content (30.61%) and the greatest increase in soluble sugar content (31.12%). The pasting properties affected the taste of the PFSPs, with Shuangpihuang having the lowest peak viscosity (720.33 cP) and Guangzishu12 having the highest peak viscosity (2501.67 cP). Correlation studies showed that the anthocyanin content and pasting properties were negatively correlated with most of the sensory indicators, whereas the soluble sugar content of steamed PFSPs was significantly positively correlated with sweetness. A total of 54 VOCs were identified in this study, and aldehydes and terpenoids were the major VOCs in PFSPs. This study provides a theoretical basis for the processing of different PFSP varieties.
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