Textural characteristics of organic sweetpotato (Ipomoea batatas) cultivars as affected by different thermal processing methods

Abstract

Different processing methods particularly thermal treatments would impact the potato texture distinctly thusunderstanding the influence of different thermal treatments on textural characteristics of sweetpotato is needed. Sixvarieties of sweetpotato were grown on the organic farm and subjected to three thermal treatments (baking, pressurecooking and open cooking). Baking was done in an oven. Pressure cooking was done with a pressure cooker and opencooking was done using a vessel of water. Textural parameters were recorded with a texture analyzer. Objectives were toevaluate the impact of different thermal processing techniques on textural properties of sweetpotatoes and to generate thetexture profile analysis of cooked potatoes. Cohesiveness (0.08-0.12%), gumminess (1.96-54.71) and chewiness (0.89-45.39) were highest in baked treatments while hardness (61.24-475.55N) and resilience (0.02-0.11%) were highest inopen cooked treatments. Hardness, gumminess, chewiness and resilience reduced with pressure cooking. Based on theseresults desirable sensory properties can be optimized to maximize consumer acceptance.