Skip to main navigation menu Skip to main content Skip to site footer

Vol. 17 No. 1-2 (2018)

Artykuły

Textural parameters and sensory evaluation of sweet potato tubers shape by the culinary process

DOI: https://doi.org/10.24326/aspta.2018.1-2.3
Submitted: May 15, 2019
Published: 2019-05-15

Abstract

The aim of the work was to investigate the influence of heat treatment on texture properties and quality of sweet potato, as well as to propose an appropriate culinary process which would allow to obtain the quality of the tested product acceptable by consumers. Samples of sweet potato tubers were subjected to four different culinary processes: boiling in 1 l of water, starting the process from cold water, boiling in 1 l of water, starting the process from boiling water, steam treatment and sous-vide treatment. Then the texture parameters were determined: hardness, springiness, cohesiveness and chewiness. In addition, after processing the samples were subjected to a consumer sensory evaluation which analyzed their color, odor, consistency and tastiness. The culinary processes significantly influenced the changes of sweet potato texture parameters. Sweet potato tubers subjected to 60 minutes sous-vide treatment were characterized by the best sensory properties.

References

Araya, X.I.T., Smale, N., Zabaras, D., Winley, E., Forde, C., Stewart, C.M., Mawson, A.J., (2009). Sensory perception and quality attributes of high pressure processed carrots in comparison to raw, sous-vide and cooked carrots. Innov. Food Sci. Emerg. Tech., 10(4), 420–433.

Baldwin, D.E. (2012). Sous vide cooking: A review. Int. J. Gastron. Food Sci., 1(1), 15–30.

Baryłko-Pikielna, N., Matuszewska, I. (2009). Sensoryczne badania żywności: podstawy, metody, zastosowania. Wyd. Nauk. PTTŻ, Kraków.

Binner, S., Jardine, W. G., Renard, C.M.C.G., Jarvis, M.C. (2000). Cell wall modifications during cooking of potatoes and sweet potatoes. J. Sci. Food Agric., 80(2), 216–218.

Huang, D.J., Chun-Der, L.I.N., Hsien-Jung, C.H.E.N., Yaw-Huei, L.I.N. (2004). Antioxidant and antiproliferative activities of sweet potato (Ipomoea batatas [L.] LamTainong 57') constituents. Bot. Bull. Acad. Sin., 45, 179–186.

Iborra-Bernad, C., Philippon, D., García-Segovia, P., Martínez-Monzó, J. (2013). Optimizing the texture and color of sous-vide and cook-vide green bean pods. LWT-Food Sci. Technol., 51(2), 507–513.

Kadam, S.U., Tiwari, B.K., O’Donnell, C.P. (2015). Improved thermal processing for food texture modification. In: Modifying food texture, Chen, J., Rosenthal, A. (Eds.) Woodhead Publishing, UK.

Kays, S.J. (2018). The physiology of yield in the sweet potato. In Sweet Potato Products (pp. 87–140). CRC Press.

Konarzewska, M. (2014). Gastronomia. T. 2. Technologia gastronomiczna z towaroznawstwem. WSiP, REA, Warszawa.

Lee, Y.M., Bae, J.H., Kim, J.B., Kim, S.Y., Chung, M.N., Park, M.Y., Kim, J.H. (2012). Changes in the physiological activities of four sweet potato varieties by cooking condition. Korean J. Nutr., 45(1), 12–19.

Mazur, J., Sobczak, P., Zawiślak, K., Panasiewicz, M., Kobus, Z., Andrejko, D., Żukiewicz-Sobczak, W. (2015). Korelacja wyznaczników profilowej analizy tekstury (TPA) kwasowych serów twarogowych z jego podstawowym składem. Zesz. Probl. Post. Nauk Roln., 582, 23–33.

Moledina, K.H., Haydar, M., Ooraikul, B., Hadziyev, D. (1981). Pectin changes in the pre‐cooking step of dehydrated mashed potato production. J. Sci. Food Agric., 32(11), 1091–1102.

Rinaldi, M., Dall’Asta, C., Meli, F., Morini, E., Pellegrini, N., Gatti, M., Chiavaro, E. (2013). Physicochemical and microbiological quality of sous-vide-processed carrots and brussels sprouts. Food Bioproc. Technol., 6(11), 3076–3087.

Rumbaoa, R.G.O., Cornago, D.F., Geronimo, I.M. (2009). Phenolic content and antioxidant capacity of Philippine sweet potato (Ipomoea batatas) varieties. Food Chem., 113(4), 1133–1138.

Sikora, M., Hallmann, E., Rembialkowska, E. (2009). Zawartość związków bioaktywnych w marchwi z uprawy ekologicznej i konwencjonalnej w kontekście profilaktyki zdrowotnej. Rocz. Państw. Zakł. Hig., 60(3), 217–220.

Smoleń, S., Sady, W. (2007). Wpływ formy azotu i dokarmiania dolistnego na zawartość karotenoidów, cukrów rozpuszczalnych i związków fenolowych w marchwi. Roczn. AR w Poznaniu, 383, 619–623.

Szczesniak, A.S. (2002). Texture is a sensory property. Food Qual Prefer., 13(4), 215–225.

Ślaska-Grzywna, B., Andrejko, D., Kuna-Broniowska, I., Sagan, A., Blicharz-Kania, A. (2013). Kształtowanie wybranych właściwości teksturalnych dyni optymalizowaną obróbką cieplną. Żywn. Nauka Technol. Jakość, 20(4), 195–209.

Ślaska-Grzywna, B., Starek, A. (2011). Wpływ obróbki cieplnej na jakość cukinii. Inż. Roln., 15, 223–229.

Tansey, F., Gormley, R., Butler, F. (2010). The effect of freezing compared with chilling on selected physico-chemical and sensory properties of sous vide cooked carrots. Innov. Food Sci. Emerg. Technol., 11(1), 137–145.

Wachowicz, I., Czarniecka-Skubina, E. (2004). Wpływ procesu kulinarnego na wybrane mierniki jakości marchwi i buraków. Żywn. Nauka Technol. Jakość, 3(40), 204–217.

Wanjuu, C., Abong, G., Mbogo, D., Heck, S., Low, J., Muzhingi, T. (2018). The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread. Food Sci. Nutr., 6, 1555–1563.

Wang-Pruski, G., Nowak, J. (2004). Potato after-cooking darkening. Am. J. Potato Res., 81(1), 7–16.

Werlein, H.D. (1998). Comparison of the quality of sous-vide and conventionally processed carrots. Z. Lebensm.-Unters. –Forsch. A, 207, 311–315.

Wronowska, B., Zadernowski, R. (2012). Skład chemiczny marchwi białej White Satin F1 świeżej i mrożonej. Bromat. Chem. Toksykol, 45(3), 364–369.

Downloads

Download data is not yet available.

Similar Articles

<< < 2 3 4 5 6 7 8 9 > >> 

You may also start an advanced similarity search for this article.