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.
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