Effects of Roasting Sweet Potato (Ipomoea batatas L. Lam.): Quality, Volatile Compound Composition and Sensory Evaluation

Roasting can increase the Maillard reaction and caramelization of sweet potatoes to create an attractive appearance, color, aroma, and taste, and is rapidly increasing in the commercial market. This study mainly analyzed the influence of roasting sweet potatoes, with and without the peel, on sweet potato quality and flavor characteristics combined with sensory qualities. The results showed that the a* value (1.65–8.10), browning degree (58.30–108.91), total acidity (0.14–0.21 g/100 g, DW), and maltose content (0.00–46.16 g/100 g, DW) of roasted sweet potatoes increased with roasting time. A total of 46 volatile compounds were detected and 2-furanmethanol, furfural, and maltol were identified as the main sources of the aroma of roasted sweet potatoes. A sensory evaluation based on a comprehensive nine-point acceptance test and descriptive analysis showed that roasting for 1 to 2 h resulted in the highest acceptance score (6.20–6.65), including a golden-yellow color, sweet taste, and fibrous texture. The sweet potatoes became brown after roasting for 2.5 to 3 h and gained a burnt and sour taste, which reduced the acceptance score (4.65–5.75). These results can provide a reference for increased quality in the food industry production of roasted sweet potatoes.

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Development of Crispy Sweet Potato Chips Utilizing Vacuum Fryer

International Journal of Innovative Technology and Exploring Engineering - Special Issue ◽

10.35940/ijitee.k1269.0981119 ◽

2019 ◽

Vol 8 (11) ◽

pp. 166-169

Keyword(s):

Sweet Potato ◽

Sensory Evaluation ◽

Ipomoea Batatas ◽

Room Temperature ◽

Material Balance ◽

Potato Chips ◽

Moisture Loss ◽

Sweet Potatoes ◽

Temperature And Pressure

Objectives: The study aimed to (1) develop a shelfstable and acceptable vacuum fried sweet potato chips, (2) establish process schedule to conduct material balance, (3) evaluate the sensory characteristics of the chips and (4) determine its nutrient composition. Methodology: Sweet potato (Ipomoea batatas) was utilized and vacuum fried. The production of the crispy sweet potato chips comprised of selecting quality and newly harvested sweet potato, washing the selected sweet potato with 50ppm chlorinated water peeling and slicing the sweet potato with 2mm thickness cooking the sliced sweet potato for 10minutes, freezing the cooked sweet potato overnight, vacuum frying the frozen sweet psotato, cooling the vacuum fried sweet potato to room temperature and weighing and packing on an 89µm thickness laminated stand – up pouch. Then, material balance was evaluated accounting to wastage and moisture loss. Finally, the quality of the product was tested through sensory evaluation. There were three mass treatments used: Treatment A with 1.0kg; Treatment B with 3.0kg; and, Treatment C with 50kg. Each treatment had three (3) replicates and were fried at 100°C. Findings: Vacuum fried sweet potatoes for The three treatments recorded average bubble end – points of 42.33 (A), 47.67(B), and 52.67 (C) minutes. This shows that the weight to be processed per batch is directly proportional with the bubble end-point as temperature and pressure were held constant. Applications: Sweet Potatoes can be developed as crispy chips utilizing vacuum fryer

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Kandungan Gizi Donat dengan Penambahan Ubi Ungu (Ipomoea Batatas L.) Sebagai Makanan Jajanan Berbasis Pangan Lokal Bagi Anak Sekolah

Jurnal Gizi ◽

10.26714/jg.9.1.2020.150-158 ◽

2020 ◽

Vol 9 (1) ◽

pp. 150

Author(s):

Riva Mustika Anugrah ◽

Ela Suryani

Keyword(s):

Sweet Potato ◽

School Children ◽

Nutritional Quality ◽

Ipomoea Batatas ◽

Nutritional Value ◽

Local Food ◽

Energy Content ◽

Sweet Taste ◽

Acceptance Test ◽

Purple Sweet Potato

Doughnut as one of popular snack by school children. Doughnut development isneeded to improve nutritional quality and physical characteristics. Purple sweet potato as a local food with attractive calour, sweet taste and high anthocyanin can be processed for addition ingredients of doughnut. The purpose of this research was to determine contained of nutrient and acceptance of purple sweet potato doughnut as snack based on local food for school children. This experiment investigated formulation of purple sweet potato doughnut with the ratio of purple sweet potato: wheat flour 20:80 ( F1), and 30:70 (F2). Analyzed of protein nutrients with micro kjehdal, fat with soxhlet and carbohydrates with anthron. Statistical analysis of acceptance used Mann-Whitney test. The result in this study was analyzed of the nutritional value of F1 sweet purple potato doughnut very serving (40g) containing energy: 158.46 kcal, Protein: 5 g, Fat: 9.92 g, Carbohydrates: 12.34 g and F2 energy: 169.51 kcal, Protein: 7.5 g, Fat: 11.32 g, Carbohydrates: 9.4 g. The acceptance test was performed no differences in color, texture, taste and aroma in the two purple sweet potato donuts formulas (p≥0.05). The energy content of F2 can contributed 10.27% energy need of school children.Keyword : children school, doughnut, local food, sweet purple potato

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Analisis Nutrisi Umbi Ubi Jalar (Ipomoea batatas (L.) Lam.) untuk Konsumsi Bayo dan Anak-anak Suku Dani di Distrik Kurulu Kabupaten Jayawijaya

Agrotek ◽

10.30862/agt.v3i2.563 ◽

2018 ◽

Vol 3 (2) ◽

Author(s):

Andrew B. Pattikawa ◽

Antonius Suparno ◽

Saraswati Prabawardani

Keyword(s):

Sweet Potato ◽

Ipomoea Batatas ◽

Nutritional Value ◽

Animal Feed ◽

Ash Content ◽

Infants And Children ◽

Chemical Analyses ◽

Food Crop ◽

Sweet Potatoes ◽

Development Center

<em>Sweet potato is an important staple food crop especially for the local people of Central Highlands Jayawijaya. There are many accessions that have always been maintained its existence to enrich their various uses. Traditionally, sweet potato accessions were grouped based on the utilization, such as for animal feed, cultural ceremonies, consumption for adults, as well as for infants and children. This study was aimed to analyze the nutritional value of sweet potatoes consumed by infants and children of the Dani tribe. Chemical analyses were conducted at the Laboratory of Post-Harvest Research and Development Center, Cimanggu, Bogor. The results showed that each of 4 (four) sweet potato accessions which were consumed by infants and children had good nutrient levels. Accession Sabe showed the highest water content (72.56%), vitamin C (72.71 mg/100 g), Fe (11.85 mg/100 g), and K levels (130.41 mg / 100 grams). The highest levels of protein (1.44%), fat (1.00%), energy (154.43 kkal/100 gram), carbohydrate (35.47%), starch (30.26%), reducing sugar (3.44%), riboflavin (0.18 mg/100 g), and vitamin A (574.40 grams IU/100 were produced by accession Manis. On the other hand, accession Saborok produced the highest value for ash content (1.32%), vitamin E (28.30 mg/100 g), and ?-carotene (64.69 ppm). The highest level of crude fiber (1.81 %) and thiamin (0.36 mg/100 g) was produced by accession Yuaiken.</em>

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Physicochemical and sensory evaluation of sweet potato (Ipomoea batatas L.) restructured products produced in the Sinu Valley, Colombia

Heliyon ◽

10.1016/j.heliyon.2021.e07691 ◽

2021 ◽

pp. e07691

Author(s):

Claudia Denise De Paula ◽

Yenis Ibeth Pastrana-Puche ◽

Karen Margarita Viloria-Benítez ◽

José Antonio Rubio-Arrieta ◽

Mónica Simanca-Sotelo ◽

...

Keyword(s):

Sweet Potato ◽

Sensory Evaluation ◽

Ipomoea Batatas

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Production and Characterization of Exopolysaccharides from Loss Cooked Sweet Potatoes (Ipomoea batatas) by Lactobacillus Plantarum

Biotechnology and Bioprocessing ◽

10.31579/2766-2314/030 ◽

2021 ◽

Vol 2 (7) ◽

pp. 01-11

Author(s):

Robert Germain Beka ◽

Emmanuel Akdowa Panyoo ◽

Germaine Yadang ◽

Pamela Homsi ◽

Laurette Blandine Mezajoug Kenfack ◽

...

Keyword(s):

Sweet Potato ◽

Ipomoea Batatas ◽

Chemical Characterization ◽

Sweet Potatoes ◽

Fermentation Time ◽

Total Sugars ◽

Titrable Acidity ◽

Lactic Acid Content

The aim of the work was to produce and characterize the exopolysaccharides from loss cooked sweet potato (Ipomoea batatas) using fermentation with Lactobacillus. The cooked sweet potato was fermented according to the factorial design with the following factors: the time (21.51h-38.48h) and the amount of Lactobacillus (1.58*106-5*106UFC). Responses were represented by production yield, pH, and titrable acidity. Characterization of the exopolysaccharides was then done by determination of total sugars, solubility index and viscosity. The results show that the pH of unfermented cooked potatoes was between 6.23 to 6.63. The pH of fermented potatoes varies from 3.96 to 4.06. The lactic acid content was found from 7.75 to 9.9% for the fermented samples. The production yields are 1.90% for the samples fermented for 21.5 hours with 3.5*106UFC of bacteria and 5.62% for those fermented for 30 hours with the same volume of inoculum. The average viscosity of the products was 4mPas regardless of the fermentation time. Chemical characterization indicates glucose contents of 68.21 and 94.01% in fermented potato for 24h and 21h respectively. The solubility index gives values of 70.3 ± 0.16 and 88.11 ± 0.23 for fermentation times of 21h and 24h respectively. Results of this work indicated that cooked sweet potatoes ferment for 21h was a promising substrate for production of exopolysaccharides.

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CUTTING WEIGHT, PERCENTAGE OF CARCASS AND FAT ABDOMINAL CHICKEN BROILER fed WITH ADDITIONAL RED SWEET POTATOES POWDER (IPOMOEA BATATAS)

Indonesian Journal Of Animal Agricultural Science (IJAAS) ◽

10.33772/ijaas.v2i3.14079 ◽

2021 ◽

Vol 2 (3) ◽

Author(s):

Wa Ode Nurullah Leesi ◽

Harapin Hafid ◽

Muhammad Amrullah Pagala

Keyword(s):

Sweet Potato ◽

Broiler Chickens ◽

Ipomoea Batatas ◽

Abdominal Fat ◽

Potato Flour ◽

Fat Percentage ◽

Sweet Potatoes ◽

Slaughter Weight ◽

Weight Percentage ◽

Sweet Potato Flour

This study aims to examine the use of red sweet potato flour on slaughter weight, percentage ofcarcass weight, and abdominal fat in broiler chickens fed with additional red sweet potato flour. Thisresearch was conducted in April to May 2018, housed in the Raman Farm enclosure in Puosu JayaVillage, Konda District, Konawe Selatan District. The material used in this study was 64 weeks oldbroiler chickens, with 64 feed ingredients used as the concentrate, corn, bean, sweet potato flour. Theequipment used is a scale, a colony cage made of wire-lined wood and measuring 4m x 2m, which isdivided into 16 plots and the size of each 1m x 0.5m, each story is equipped with a place to eat anddrink, 40-watt incandescent balloons and other equipment such as scales, ovens, sample grinders,basins, plastics, and gutters. This study was designed using a complete randomized design with fourtreatments and four replications, where four treatments consisted of P0 basic ration (Control), P1:basic ration containing 4% red sweet potato flour, P2: elemental percentage containing 6% red sweetpotato flour, and P3: basic ration contains 8% red sweet potato flour. The variables observed in thisstudy were cutting weight, carcass percentage, and abdominal fat of broiler chickens. The results ofthe analysis of variance showed that the administration of red sweet potato flour had no significanteffect (P> 0.05) on the percentage of carcasses and abdominal fat of broiler chickens. Broiler chickenaged five weeks. It was concluded that the provision of different red sweet potato flour in feed did notsignificantly affect slaughter weight, carcass weight, and abdominal fat percentage of broilerchickens. There is a tendency for broilers fed with red sweet potato flour to have heavier cut weights,a more significant portion of carcasses and an increase in the level of red yam, and a decrease inabdominal fat content and the addition of red yam levels in the feed.

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EFFECT OF HEAT TREATMENT ON THE ANTIOXIDANT ACTIVITIES OF TWO CULTIVARS OF SWEET POTATOES

Jurnal Teknologi ◽

10.11113/jt.v78.9240 ◽

2016 ◽

Vol 78 (6-12) ◽

Author(s):

Amir H. M. S. ◽

Nurun N. ◽

Nida Iqbal ◽

Nur F. R. ◽

Lee L. H. ◽

...

Keyword(s):

Antioxidant Activity ◽

Sweet Potato ◽

Ipomoea Batatas ◽

Antioxidant Activities ◽

Sweet Potatoes ◽

Moist Heat ◽

Dry Heat ◽

Significant Difference ◽

Ic50 Values ◽

Purple Sweet Potato

Natural sources of antioxidants are derived from fruits, vegetables and wine, whilst artificial supplements are from teas and spices. Sweet potato (Ipomoea batatas) is an excellent natural source of vitamins and minerals, and likely a great source of antioxidant. The objective of this study is to analyze the antioxidant activity of orange sweet potato (Vitato) and purple sweet potato (All purple), prepared as heat dry and moist heat for 30 minutes at 100oC. All the samples were obtained from Pasir Puteh and MARDI Telong, Bachok, Kelantan, respectively. Both samples were soaked into methanol to obtain the crude extract prior to analyzing for antioxidant activity by using 2, 2-diphenyl-1-picryl hydrazyl (DPPH). IC50 values of dry heat and moist heat Vitato were 0.40mg/L and 0.20mg/L while dry heat and moist heat, All purple were 0.32mg/L and 0.19mg/L, respectively. Both moist heat samples enjoyed higher scavenging activities compared to dry heat samples. However, the All purple sample of moist heat is the most superior one. Significant difference of IC50values between dry heat and moist heat sample differ significantly. Thus, this study clearly demonstrated that moist heat sweet potato exhibited excellent increase in antioxidant activity.

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Proximate composition of Malaysian local sweet potatoes

Food Research ◽

10.26656/fr.2017.5(s1).045 ◽

2021 ◽

Vol 5 (S1) ◽

pp. 73-79

Author(s):

N.A. Zulkifli ◽

M.Z.M. Nor ◽

F.N. Omar ◽

A. Sulaiman ◽

M.N. Mokhtar

Keyword(s):

Sweet Potato ◽

Proximate Composition ◽

Crude Protein ◽

Ipomoea Batatas ◽

Animal Feed ◽

Sweet Potatoes ◽

Crude Fibre ◽

By Products ◽

Different Parts

Sweet potato (Ipomoea batatas (L.) Lam) is one of the main crops worldwide. However, systematic properties characterization of this crop is still required, particularly on the Malaysian local sweet potatoes. Hence, this study aims to determine the proximate composition and the energy value of five common varieties of local sweet potato (Anggun 1, Anggun 2, Anggun 3, White, and VitAto) in Malaysia. For each variety, three different parts of the tuberous root which were the skin, the cortex, and the mixture of cambium and parenchyma were characterized. The findings indicated that VitAto exhibited the highest starch (16.95% – 17.17%) and crude protein (0.86% – 1.15%) contents in all parts as compared to other varieties, hence reflecting its potentials to be further processed for a mass starch production. Among all the parts, the skin contained the highest crude protein, crude fat, ash and crude fibre, which can be further utilized to produce by-products such as animal feed. The findings in this study serve as a baseline for the future starch and byproducts production from local sweet potatoes.

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INVENTARISASI DAN KARAKTERISASI PLASMA NUTFAH PERTANAMAN UBI JALAR (Ipomoea batatas L.) DI PULAU LOMBOK

Bioscientist : Jurnal Ilmiah Biologi ◽

10.33394/bjib.v8i1.2556 ◽

2020 ◽

Vol 8 (1) ◽

pp. 136

Author(s):

Sumarjan Sumarjan ◽

Lestari Ujianto ◽

Agung Bagus Darma

Keyword(s):

Sweet Potato ◽

Ipomoea Batatas ◽

Food Sources ◽

Sweet Potatoes ◽

Local Varieties ◽

Potato Plants ◽

Potato Germplasm ◽

High Level ◽

Descriptive Method ◽

Lombok Island

Lombok Island as an area that still has a high level of food insecurity is deemed necessary to develop tuber crops such as sweet potatoes, this is to support the diversity of existing food sources. This study aims to determine: 1) sweet potato germplasm cultivated on Lombok Island; and 2) the characteristics of sweet potato germplasm on Lombok Island. This research uses a descriptive method. Inventarization is carried out by the exploration method, and using cluster analysis which is then displayed in the form of a phenogram. The results showed: 1) obtained 17 accessions of sweet potato plants spread in 4 districts of Lombok Island; 2) the accessions found consisted of accessions of Sweet Potato KLU, Honey KLU, Purple 04 KLU, Orange Lobar, White Lobar, Purple 01 Lobar, Purple 02 Lobar, Purple 03 Lobar, Ornamental Attic, Attic Yellow, Attic White, Purple 01 Attic, Purple 02 Attic, Honey Lotim, Sokan Lotim, Purple 05 Lotim, and Purple 06 Lotim; 3) the cause of the differences in the characteristics of all observed accessions is genetic factors that are supported by different growing environmental conditions. In the accession of Sweet Potato Beduk KLU and Sokan Lotim are local varieties of sweet potato from Lombok Island, so it needs to be developed to maintain local superior sweet potato varieties from Lombok Island.

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Participatory Varieties Selection and Evaluation of Improved Sweet Potato (Ipomoea batatas (L.) On-Farm at Different Agro-ecologies in Wolaita Zones Southern, Ethiopia

Journal of Experimental Agriculture International ◽

10.9734/jeai/2019/v40i230363 ◽

2019 ◽

pp. 1-6

Author(s):

Birhanu Lencha Kiffo

Keyword(s):

Sweet Potato ◽

Ipomoea Batatas ◽

High Yield ◽

Average Score ◽

Southern Ethiopia ◽

Preliminary Evaluation ◽

Sweet Potatoes ◽

Participatory Varietal Selection ◽

Check Variety ◽

Yield Quality

Aim: Ethiopia is considered to be one of the major producers of sweet potato and involves major lands for this purpose. Whereas, varieties of sweet potato that yields maximum are not yet known. So this particular study is aimed to identify the variety for high yield, quality sweet potato, as well as its quantitative evaluation to be done. Materials and Methods: Area situated at Wolaita zone of SNNP regional state is considered as study venue; whereas the performance of fields is evaluated and specified the number of crop yield of that particular area. Results and Discussion: Eleven sweet potato varieties and four local varieties were prepared for the preliminary evaluation. Observations came up with the following varieties namely OFSP1, Kulfo, Koka 6 and Hawassa 83 which were mostly preferred by farmers. Both sweet potatoes had high acceptability; with an average score of 10,11,12,16, (A) and 17, 18 19, (B) out of a maximum of 20, without any significant differences in preference. The varieties were divided into four sets, with each set having two test varieties and the check variety. This is to ensure that farmers will not have difficulty in evaluating and comparing too many varieties. Conclusion: Variety of the potatoes that are preferred by the farmers is different from each other, which are come up with Participatory varietal selection (PVS) technique. So as differences in ranking are also preferred by them, which later ensure the genetically diverse factors and differentials in growing yield of the crops.

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