Ontology highlight
ABSTRACT:
SUBMITTER: Zhang R
PROVIDER: S-EPMC9941418 | biostudies-literature | 2023 Mar
REPOSITORIES: biostudies-literature
Zhang Rong R Chen Haocheng H Chen Yihang Y Tang Chaochen C Jiang Bingzhi B Wang Zhangying Z
Food chemistry: X 20221213
This study investigated the impact of baking, boiling, and steaming on the taste, flavor, and chemical profile of yellow-fleshed sweetpotatoes (YFSP). Baked YFSP were sweeter, more palatable, and more flavorful than both steamed and boiled YFSP. Baking increased the YFSP soluble sugar content from 9.12% to 36.65%. Specifically, maltose increased by 200-fold and this possibly accounted for the sweetness of baked YFSP. From the Gas Chromatography-Mass Spectrometry analysis, the contents of furans ...[more]