title: Changes in sugar composition during baking and their effects on sensory attributes of baked sweet potatoes.
abstract: 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.
authors.affiliation: Department of Applied Cosmetology, Hung Kuang University, Taichung, Taiwan.
authors.forename: Chin-Feng
authors.initials: CF
authors.lastname: Chan
authors.affiliation: Department of Hotel and Restaurant Management, Ching Kuo Institute of Management and Health, Keelung, Taiwan.
authors.forename: Chih-Ming
authors.initials: CM
authors.lastname: Chiang
authors.affiliation: Agricultural Research Institute, Chia-Yi Agricultural Experiment Station, Chia-Yi, Taiwan.
authors.forename: Yung-Chang
authors.initials: YC
authors.lastname: Lai
authors.affiliation: Agricultural Research Institute, Chia-Yi Agricultural Experiment Station, Chia-Yi, Taiwan.
authors.forename: Che-Lun
authors.initials: CL
authors.lastname: Huang
authors.affiliation: Department of Nursing, Chang Gung University of Science and Technology, 2, Chia-Pu Rd. West, Putz, Chia-Yi, Taiwan 613.
authors.forename: Shu-Chen
authors.initials: SC
authors.lastname: Kao
authors.affiliation: Department of Nursing, Chang Gung University of Science and Technology, 2, Chia-Pu Rd. West, Putz, Chia-Yi, Taiwan 613.
authors.forename: Wayne C
authors.initials: WC
authors.lastname: Liao
keywords: Sensory; Sucrose; Sugar composition; Sweet potatoes