Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes

Authors: Allan, Matthew; Johanningsmeier, Suzanne; NAKITTO, MARIAM - International Potato Center; GUAMBE, OSVALDA - International Potato Center; ABUGU, MODESTA - North Carolina State University; PECOTA, KENNETH - North Carolina State University; YENCHO, G. CRAIG - North Carolina State University

Submitted to: Food Chemistry: X
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/12/2023
Publication Date: 1/1/2024
Citation: Allan, M.C., Johanningsmeier, S.D., Nakitto, M., Guambe, O., Abugu, M., Pecota, K.V., Yencho, G. 2024. Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes. Food Chemistry: X. 21:101072. https://doi.org/10.1016/j.fochx.2023.101072.
DOI: https://doi.org/10.1016/j.fochx.2023.101072

Interpretive Summary: Sweetpotato varieties vary greatly in texture and sweetness. This study investigated the properties of raw sweetpotatoes that influence these sensory attributes of baked sweetpotatoes. Fifteen sweetpotato varieties were grown on three plots, baked and analyzed using a texture analyzer device, and evaluated by trained sensory panelists for sweetness and texture attributes. The intrinsic sweetpotato composition (starch, cell wall material, sugar contents), starch properties, and starch degrading enzymes were also characterized. Instrumental texture analysis could be used to estimate sweetpotato fracturability and firmness but not mouthfeel textures, such as moistness and cohesiveness. However, several mouthfeel textures were associated with the intrinsic sweetpotato properties, which can be targets for development of new and improved varieties. The perceived sweetness of baked sweetpotato was affected by the conversion of starch to maltose during cooking as well as the texture. These relationships between intrinsic sweetpotato properties and baked textures and sweetness could benefit breeders and processors in selecting the inherent properties that result in consumer preferred products.

Technical 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.