Impact of different cooking methods on the flavor and chemical profile of yellow-fleshed table-stock sweetpotatoes (Ipomoea batatas L.)

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...

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Detalles Bibliográficos
Autores principales: Zhang, Rong, Chen, Haocheng, Chen, Yihang, Tang, Chaochen, Jiang, Bingzhi, Wang, Zhangying
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9941418/
https://www.ncbi.nlm.nih.gov/pubmed/36824146
http://dx.doi.org/10.1016/j.fochx.2022.100542

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9941418/
https://www.ncbi.nlm.nih.gov/pubmed/36824146
http://dx.doi.org/10.1016/j.fochx.2022.100542

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