Effects of Roasting Sweet Potato (<i>Ipomoea batatas</i> 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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Bibliographic Details

Published in:	Foods
Main Authors:	Yu-Jung Tsai, Li-Yun Lin, Kai-Min Yang, Yi-Chan Chiang, Min-Hung Chen, Po-Yuan Chiang
Format:	Article
Language:	English
Published:	MDPI AG 2021-10-01
Subjects:	sweet potato roasting color total acidity sugar content GC/MS sensory evaluation
Online Access:	https://www.mdpi.com/2304-8158/10/11/2602