Texture profile analysis 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 thus understanding the influence of different thermal treatments on textural characteristics of sweetpotato is needed. Six varieties of sweetpotato were grown on the organic farm and subjected to three thermal treatments (baking, pressure cooking and open cooking). Baking was done in an oven. Pressure cooking was done with a pressure cooker and open cooking was done using a vessel of water. Textural parameters were recorded with a texture analyzer. Objectives were to evaluate the impact of different thermal processing techniques on textural properties of sweetpotatoes and to generate the texture 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 in open cooked treatments. Hardness, gumminess, chewiness and resilience reduced with pressure cooking. Based on these results desirable sensory properties can be optimized to maximize consumer acceptance.