Changes in Quality Characteristics and Chemical Components of Sweet Potatoes Cultivars (Ipomoea batatas) by Storage Period

Sweet potatoes (Ipomoea batatas L.), 'Brazlândia Roxa', 'Brazlândia Branca' and 'Princesa' were harvested at optimum maturity to evaluate respiratory activity and browning susceptibility of minimally processed roots. After harvest, non-blemished roots were graded for size (18±2cm) and diameter (5±1cm), and minimally processed inside a cold room. Processed roots were placed in sealed glass jars and stored at 3±0.5°C to evaluate respiratory activity during a 4-hour period or were packed in plastic films with partial vacuum to evaluate development of browning. Packages were stored under refrigerated conditions (3±0.5°C) for 5 days. Daily, minimally processed roots were evaluated for browning according to a scale ranging from 0 (extremely browned) to 5 (no browning) and using an objective assay (absorbance at 340 nm). Minimally processed roots showed a pronounced increase in carbon dioxide evolution immediately after processing. 'Princesa' had the highest respiratory activity among the evaluated cultivars, being 40% higher two hours after processing than the other cultivars. 'Brazlândia Roxa' and 'Brazlândia Branca' were significantly less susceptible to browning compared to 'Princesa', which was rated as unacceptable for commercial use at the end of the storage period. 'Brazlândia Roxa' and 'Brazlândia Branca' were still marketable at the end of the storage period.

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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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The active site of purple acid phosphatase from sweet potatoes (Ipomoea batatas) . Metal content and spectroscopic characterization

European Journal of Biochemistry ◽

10.1046/j.1432-1327.1999.00230.x ◽

1999 ◽

Vol 260 (3) ◽

pp. 709-716 ◽

Cited By ~ 68

Author(s):

Atila Durmus ◽

Christoph Eicken ◽

Bernd Horst Sift ◽

Andreas Kratel ◽

Reinhard Kappl ◽

...

Keyword(s):

Acid Phosphatase ◽

Active Site ◽

Metal Content ◽

Ipomoea Batatas ◽

Spectroscopic Characterization ◽

Purple Acid Phosphatase ◽

Sweet Potatoes

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Consumption of cultivated subterranean plant organs by chimpanzees in a human-dominated landscape

Behaviour ◽

10.1163/1568539x-bja10107 ◽

2021 ◽

pp. 1-16

Author(s):

Maureen S. McCarthy ◽

Jack D. Lester

Keyword(s):

Manihot Esculenta ◽

Ipomoea Batatas ◽

Ripe Fruit ◽

Sweet Potatoes ◽

Anthropogenic Landscapes ◽

Plant Organs ◽

Plant Parts ◽

Dietary Flexibility ◽

Storage Organs ◽

Western Uganda

Abstract Although chimpanzees (Pan troglodytes) are ripe fruit specialists, they sometimes consume other plant parts including subterranean organs like roots and tubers. Such plant parts, which include underground storage organs (USOs), have been found to play a key role in the diets of some chimpanzee populations as well as, potentially, our hominin ancestors. We report the confirmed consumption of subterranean plant organs of three species — sweet potatoes (Ipomoea batatas), yams (Dioscorea alata) and peanuts (Arachis hypogaea), as well as unconfirmed consumption of cassava (Manihot esculenta) — by chimpanzees in a human-dominated landscape in western Uganda. These observations point toward the dietary flexibility of chimpanzees inhabiting anthropogenic landscapes, though mechanisms of novel food acquisition, particularly for subterranean fruits and tubers, are not well understood. Dietary flexibility may help chimpanzees survive as natural forest resources disappear, but simultaneously may bring them into greater conflict with their human neighbours, thereby further imperilling them.

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Structure and properties of starch and flour of four Brazilian sweet potatoes (Ipomoea batatas) cultivars

Matéria (Rio de Janeiro) ◽

10.1590/s1517-707620200003.1128 ◽

2020 ◽

Vol 25 (3) ◽

Author(s):

Alana Gabrieli de Souza ◽

Daniel José Silva Viana ◽

Alexandre Soares dos Santos ◽

Valter Carvalho de Andrade Júnior ◽

Derval dos Santos Rosa

Keyword(s):

Ipomoea Batatas ◽

Structure And Properties ◽

Sweet Potatoes

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Studies on the factors inducing cracking in tuberous roots of sweet potatoes (Ipomoea batatas Lam.).

Japanese Journal of Crop Science ◽

10.1626/jcs.56.190 ◽

1987 ◽

Vol 56 (2) ◽

pp. 190-197 ◽

Cited By ~ 1

Author(s):

Atsushi OYANAGI ◽

Makoto NAKATANI ◽

Yasushi WATANABE

Keyword(s):

Ipomoea Batatas ◽

Sweet Potatoes ◽

Tuberous Roots

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Mathematical and Kinetic Modelling for Convective Hot Air Drying of Sweet Potatoes (<i>Ipomoea batatas L</i>)

American Journal of Chemical Engineering ◽

10.11648/j.ajche.20190701.13 ◽

2019 ◽

Vol 7 (1) ◽

pp. 22

Author(s):

Inyang Uwem Ekwere

Keyword(s):

Ipomoea Batatas ◽

Kinetic Modelling ◽

Sweet Potatoes ◽

Hot Air Drying ◽

Air Drying ◽

Hot Air

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

Foods ◽

10.3390/foods10112602 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2602

Author(s):

Yu-Jung Tsai ◽

Li-Yun Lin ◽

Kai-Min Yang ◽

Yi-Chan Chiang ◽

Min-Hung Chen ◽

...

Keyword(s):

Sweet Potato ◽

Sensory Evaluation ◽

Ipomoea Batatas ◽

Descriptive Analysis ◽

Sweet Taste ◽

Acceptance Test ◽

Sweet Potatoes ◽

Golden Yellow ◽

Commercial Market ◽

Acceptance Score

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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