Changes in sugar composition during baking and their effects on sensory attributes of baked sweet potatoes
Changes in sugar composition during baking and their effects on sensory attributes of baked sweet potatoes
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DOI：
10.1007/s13197-012-0900-z
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发表时间：
2014-12-01
影响因子：
3.1
通讯作者：
Liao, Wayne C.
中科院分区：
文献类型：
--
作者：
Chan, Chin-Feng;Chiang, Chih-Ming;Liao, Wayne C.
本研究的目的是评估糖成分对七种烤红薯感官特性的影响。使用高效液相色谱分析糖成分。结果表明，由于麦芽糖的形成，烤红薯的总糖含量显着增加。烘烤后麦芽糖含量急剧增加，成为烤红薯的主要糖成分。另一方面，烤红薯则采用 7 点享乐量表进行感官分析。总体可接受性结果表明，与其他烘焙品种相比，小组成员更喜欢烘焙的 CYY95-26 和 TNG66。由于总体可接受性与甜度之间的相关性最高（r = 0.69，p < 0.01），因此甜度被确定为决定烤红薯总体可接受性的最重要因素。尽管烘烤时糖成分发生了变化，但烘烤红薯的整体可接受性与蔗糖含量密切相关。
The objective of this study was to evaluate the influence of sugar composition on the sensory attributes of seven baked sweet potatoes. The sugar composition was analyzed using high performance liquid chromatography. Results showed that the total sugar content of baked sweet potatoes increased significantly because of the formation of maltose. The maltose content dramatically increased after baking, and became the major sugar component of baked sweet potatoes. On the other hand, baked sweet potatoes were evaluated on a 7-point hedonic scale for sensory analysis. Overall acceptability results showed that the panelists preferred baked CYY95-26 and TNG66 over the other baked varieties. Because the correlation between overall acceptability and sweetness was the highest (r = 0.69, p < 0.01), sweetness was determined as the most important factor determining the overall acceptability of baked sweet potatoes. Although sugar composition changed on baking, the overall acceptability of baked sweet potatoes was highly associated with the sucrose content.