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Cooking Treatment Effects on Sugar Profile and Sweetness ofEleven-Released Sweet Potato Varieties

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dc.creator Owusu-Mensah, E
dc.creator Carey, EE
dc.creator Oduro, I
dc.creator Ellis, WO 2017-05-05T16:48:34Z 2017-05-05T16:48:34Z 2016 2018-06-24T00:30:54Z 2018-06-24T00:30:54Z
dc.identifier Owusu-Mensah E, Oduro I, Ellis WO, Carey EE (2016) Cooking Treatment Effects on Sugar Profile and Sweetness of Eleven-Released Sweet Potato Varieties. J Food Process Technol 7: 580. doi:10.4172/2157-7110.1000580
dc.identifier 2157-7110
dc.description Cooking can significantly alter sugar content of sweet potato roots. Sweet potato roots were processed using three different cooking treatments, with the aim of investigating the effects of these methods on sugar profile and sweetness levels. Significant contribution of the cooking treatment and genotype, and their interaction on levels of the sugars were also determined. Moreover, sugar values were converted to relative sweetness per sucrose equivalent. The results revealed that cooking treatment produced the highest effect on sugar except fructose. Variability due to the interactions was significant and ranged from 2.60% to 11.74%. Whilst sucrose was the predominant in the raw form, maltose increased dramatically during cooking. Sweetness level increased substantially upon cooking and was highly dependent on initial sugar content, amylase activity and cooking treatment. Thus, evaluation of sweetness levels in sweet potato clones should not only be on the uncooked samples but should take into account the cooking methods employed.
dc.description This article was published in Owusu-Mensah et al., J Food Process Technol 2016, 7:4
dc.description KNUST
dc.language en
dc.publisher Journal of Food Processing & Technology
dc.subject Amylase activity
dc.subject Maltose
dc.subject Cooking treatments
dc.subject Sugar profile
dc.subject Sweetness level
dc.title Cooking Treatment Effects on Sugar Profile and Sweetness ofEleven-Released Sweet Potato Varieties
dc.type Article

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