Journal of Food, Agriculture and Environment

Effect of baking treatment on starch morphology and color change of sweet potatoes

Author(s):

Che L. Huang ¹, Yung C. Lai ¹, Chin F. Chan ², Wayne C. Liao ³*

Recieved Date: 2013-05-20, Accepted Date: 2013-10-28

Abstract:

Sweet potatoes are a very popular food in oriental countries. Consumers enjoy baked sweet potatoes because they have good taste and pleasant flavor. The understanding of the influence of baking treatment on sweet potatoes is important for assisting manufacturers in improving the quality of baked sweet potatoes. Baking treatment resulted in gelatinization of starch granules and a significant color change. In this study, the morphology of sweet potato starch was shown by using an electron microscope. On the other hand, the color change of sweet potato caused by the baking treatment was measured by using the chroma meter. Baking temperature and time were two major factors that affected the baking treatment results. The granule size of the fresh sweet potato starch was less than 25 µm. When the baking temperature was increased, starch granules began to gelatinize. When the baking temperature was higher than 150°C, almost no starch granule could be found. The color measurement of baked sweet potatoes was expressed as L*, a*, and b* values. Color brightness (L*) of baked sweet potatoes was significantly lower with increasing the baking temperature. When the baking temperature was higher than 100°C, b* values were reduced. As a result, the color of baked sweet potatoes became orange. Based on the electron micrographs and color measurement results, the recommended baking temperature and time were 200°C and 30 min. After baking at 200°C for 30 min, all sweet potato starch granules gelatinized and the baked sweet potatoes had brownish orange surface color.

Keywords:

Sweet potato, baking temperature, baking time, starch morphology, color

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Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 400-402

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