Skip to main content
Springer Nature Link
Log in

Studies of sugar composition and starch morphology of baked sweet potatoes (Ipomoea batatas (L.) Lam)

  • Original Article
  • Published:
Save article
View saved research
Image Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Sugar composition of seven sweet potato cultivars was successfully analyzed. Fresh CYY95-26 sweet potatoes had the highest (8.41%) total sugar content while TNG73 had the lowest (4.5%). For these fresh sweet potatoes, maltose content was very low (0 ~ 0.39%). Because 49.92 ~ 92.43% of total sugars were sucrose, sucrose was the major sugar composition of fresh sweet potatoes. After the baking treatment, the total sugar content of baked sweet potatoes was dramatically increased due to the formation of maltose. The maltose content significantly increased from 0 ~ 0.39% to 8.81 ~ 13.97% on dry weight basis. Therefore, maltose should be included in calculating the total sugar content. Electronic micrographs of fresh sweet potato samples showed that the size of starch granules was generally less than 20 μm. After the baking treatment, starch granules completely gelatinized.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+
from $39.99 /Month
  • Starting from 10 chapters or articles per month
  • Access and download chapters and articles from more than 300k books and 2,500 journals
  • Cancel anytime
View plans

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
ImageThe alternative text for this image may have been generated using AI.

Similar content being viewed by others

Explore related subjects

Discover the latest articles, books and news in related subjects, suggested using machine learning.

References

  • Ahmed M, Akter MS, Eun JB (2010) Peeling, drying temperatures, and sulphite-treatment affect physicochemical properties and nutritional quality of sweet potato flour. Food Chem 121:112–118

    Article  CAS  Google Scholar 

  • Ahromrit A, Nema PK (2010) Heat and mass transfer in deep-frying of pumpkin, sweet potato and taro. J Food Sci Technol 47:632–637

    Article  CAS  Google Scholar 

  • Aina AJ, Falade KO, Akingbala JO, Titus P (2009) Physicochemical properties of twenty-one Caribbean sweet potato cultivars. Int J Food Sci Tech 44:1696–1704

    Article  CAS  Google Scholar 

  • Arvanitoyannis IS, Vaitsi OB (2007) A review of tomato authenticity: quality control methods in conjunction with multivariate analysis (chemometrics). Crit Rev Food Sci Nutr 47:675–699

    Article  CAS  Google Scholar 

  • Arvanitoyannis IS, Vaitsi O, Mavromatis A (2008a) Physico-chemical and sensory attributes in conjunction with multivariate analysis of two potato (Solanum tuberosum L.) cultivars after 90 days of storage: an exploratory study. Int J Food Sci Tech 43:1960–1970

    Article  CAS  Google Scholar 

  • Arvanitoyannis IS, Vaitsi O, Mavromatis A (2008b) Potato: a comparative study of the effect of cultivars and cultivation conditions and genetic modification on the physico-chemical properties of potato tubers in conjunction with multivariate analysis towards authenticity. Crit Rev Food Sci Nutr 48:799–823

    Article  CAS  Google Scholar 

  • Bradbury JH, Singh U (1986) Ascorbic acid and dehydroascorbic acid content of tropical root crops from the south pacific. J Food Sci 51:975–978

    Article  CAS  Google Scholar 

  • Ezekiel R, Rana G, Singh N, Singh S (2010) Physico-chemical and pasting properties of starch from stored potato tubers. J Food Sci Technol 47:195–201

    Article  CAS  Google Scholar 

  • Gore HC (1923) Formation of maltose in sweet potatoes on cooking. Ind Eng Chem Res 15:938–940

    Article  CAS  Google Scholar 

  • Hamanni DD, Miller NC, Purcell AE (1980) Effects of curing on the flavor and texture of baked sweet potatoes. J Food Sci 45:992–994

    Article  Google Scholar 

  • Hoover R (2001) Composition, molecular structure, and physicochemical properties of tuber and root starches: a review. Carbohyd Polym 45:253–267

    Article  CAS  Google Scholar 

  • Huang YH, Picha DH, Kilili AW, Johnson CE (1999) Changes in invertase activities and reducing sugar content in sweetpotato stored at different temperatures. J Agric Food Chem 47:4927–4931

    Article  CAS  Google Scholar 

  • Koehler PE, Kays SJ (1991) Sweet potato flavor: quantitative and qualitative assessment of optimum sweetness. J Food Quality 14:241–249

    Article  Google Scholar 

  • Lindeboom N, Chang PR, Tyler RT (2004) Analytical, biochemical and physicochemical aspects of starch granule size, with emphasis on small granule starches: a review. Starch-Starke 56:89–99

    Article  CAS  Google Scholar 

  • Lien CY, Lee AYF, Chan CF, Lai YC, Huang CL, Liao WC (2010) Extraction parameter studies for anthocyanin extraction from purple sweet potato variety TNG73, Ipomoea btatas, L. Appl Eng Agric 26:441–446

    Google Scholar 

  • Losh JM, Phillips JA, Axelson JM, Schulman RS (1981) Sweet potato quality after baking. J Food Sci 46:283–290

    Article  Google Scholar 

  • Picha DH (1985a) HPLC determination of sugars in raw and baked sweet potatoes. J Food Sci 50:1189–1190

    Article  CAS  Google Scholar 

  • Picha DH (1985b) Crude protein, minerals, and total carotenoids in sweet potatoes. J Food Sci 50:1768–1769

    Article  CAS  Google Scholar 

  • Picha DH (1986a) Influence of storage duration and temperature on sweet potato sugar content and chip color. J Food Sci 51:239–240

    Article  CAS  Google Scholar 

  • Picha DH (1986b) Sugar content of baked sweet potatoes from different cultivars and lengths of storage. J Food Sci 51:845–846

    Article  CAS  Google Scholar 

  • Picha DH (1987) Carbohydrate changes in sweet potatoes during curing and storage. J Am Soc Hortic Sci 112:89–92

    CAS  Google Scholar 

  • Purcell AE, Later DW, Lee ML (1980) Analysis of the volatile constituents of baked, “Jewel” sweet potatoes. J Agric Food Chem 28:939–941

    Article  CAS  Google Scholar 

  • Purcell AE, Walter WM Jr (1982) Stability of amino acids during cooking and processing of sweet potatoes. J Agric Food Chem 30:443–444

    Article  CAS  Google Scholar 

  • Purcell AE, Walter WM Jr (1988) Comparison of carbohydrate components in sweet potatoes baked by convection heating and microwave heating. J Agric Food Chem 36:360–362

    Article  CAS  Google Scholar 

  • Rabah IO, Hou DX, Komine SI, Fujii M (2004) Potential chemopreventive properties of extract from baked sweet potato (Ipomoea batatas Lam. Cv. Koganesengan). J Agric Food Chem 52:7152–7157

    Article  CAS  Google Scholar 

  • Rumbaoa RGO, Cornago DF, Geronimo IM (2009) Phenolic content and antioxidant capacity of Philippine sweet potato (Ipomoea batatas) varieties. Food Chem 113:1133–1138

    Article  CAS  Google Scholar 

  • Schwartz SJ, Walter WM Jr, Carroll DE, Giesbrecht FG (1987) Chemical, physical, and sensory properties of a sweet potato French-fry type product during frozen storage. J Food Sci 52:617–619

    Article  Google Scholar 

  • Simkovic I, Surina I, Vrican M (2003) Primary reactions of sucrose thermal degradation. J Anal Appl Pyrol 70:493–504

    Article  CAS  Google Scholar 

  • Takahata Y, Noda T, Nagata T (1992) Varietal diversity of free sugar composition in storage root of sweet potato. Japan J Breed 42:515–521

    Article  CAS  Google Scholar 

  • Takahata Y, Takahiro N, Tadahiro N (1994) Effect of β-amylase stability and starch gelatinization during heating on varietal differences in maltose content in sweetpotatoes. J Agric Food Chem 42:2564–2569

    Article  CAS  Google Scholar 

  • Tzouros NE, Arvanitoyannis IS (2001) Agricultural produces: synopsis of employed quality control methods for the authentication of foods and for the classification of foods according to their variety of geographical origin. Crit Rev Food Sci Nutr 41:287–319

    Article  CAS  Google Scholar 

  • Van Den T, Biermann CJ, Marlett JA (1986) Simple sugars, oligosaccharides, and starch concentrations in raw and cooked sweet potato. J Agric Food Chem 34:421–425

    Article  Google Scholar 

  • Vanhal I, Blond G (1999) Impact of melting conditions of sucrose on its glass transition temperature. J Agric Food Chem 47:4285–4290

    Article  CAS  Google Scholar 

  • Villavicencio LE, Blankenship SM, Yencho GC (2004) Skin adhesion in sweetpotato and its lack of relationship to polygalacturonase and pectinmethylesterase during storage. Postharvest Biol Tech 32:183–192

    Article  CAS  Google Scholar 

  • Vimala B, Nambisan B, Hariprakash B (2011) Retention of carotenoids in orange-fleshed sweet potato during processing. J Food Sci Technol 48:520–524

    Article  CAS  Google Scholar 

  • Walter WM Jr (1987) Effect of curing on sensory properties and carbohydrate composition of baked sweet potatoes. J Food Sci 52:1026–1029

    Article  Google Scholar 

  • Walter WM Jr, Palma CS (1996) Effect of long-term storage on cell wall neutral sugars and galacturonic acid of two sweetpotato cultivars. J Agric Food Chem 44:278–280

    Article  CAS  Google Scholar 

  • Wu X, Sun CJ, Yang LH, Zeng G, Liu ZY, Li YM (2008) β-carotene content in sweet potato varieties from China and the effect of preparation on β-carotene retention in the Yanshu No. 5. Innov Food Sci Emerg Tech 9:581–586

    Article  CAS  Google Scholar 

  • Zhang Z, Wheatley CC, Corke H (2002) Biochemical changes during storage of sweet potato roots differing in dry matter content. Postharvest Biol Tech 24:317–325

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Agricultural Research Institute, Chia-Yi Agricultural Experiment Station, Chia-Yi, Taiwan

    Yung-Chang Lai & Che-Lun Huang

  2. Department of Applied Cosmetology, Hung Kuang University, Taichung, Taiwan

    Chin-Feng Chan

  3. Department of Applied Chemistry, National Chia-Yi University, Chia-Yi, Taiwan

    Ching-Yi Lien

  4. Department of Nursing, Chang Gung Institution of Technology, Chia-Yi, Taiwan

    Wayne C. Liao

  5. 2, Chia-Pu Rd. West, Putz, Chia-Yi, Taiwan, 613

    Wayne C. Liao

Authors
  1. Yung-Chang Lai
    View author publications

    Search author on:PubMed Google Scholar

  2. Che-Lun Huang
    View author publications

    Search author on:PubMed Google Scholar

  3. Chin-Feng Chan
    View author publications

    Search author on:PubMed Google Scholar

  4. Ching-Yi Lien
    View author publications

    Search author on:PubMed Google Scholar

  5. Wayne C. Liao
    View author publications

    Search author on:PubMed Google Scholar

Corresponding author

Correspondence to Wayne C. Liao.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Lai, YC., Huang, CL., Chan, CF. et al. Studies of sugar composition and starch morphology of baked sweet potatoes (Ipomoea batatas (L.) Lam). J Food Sci Technol 50, 1193–1199 (2013). https://doi.org/10.1007/s13197-011-0453-6

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue date:

  • DOI: https://doi.org/10.1007/s13197-011-0453-6

Keywords