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 p...

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Detalles Bibliográficos
Autores principales: Tsai, Yu-Jung, Lin, Li-Yun, Yang, Kai-Min, Chiang, Yi-Chan, Chen, Min-Hung, Chiang, Po-Yuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8620389/
https://www.ncbi.nlm.nih.gov/pubmed/34828881
http://dx.doi.org/10.3390/foods10112602

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8620389/
https://www.ncbi.nlm.nih.gov/pubmed/34828881
http://dx.doi.org/10.3390/foods10112602

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