为探究不同熟化方式下甘薯的咀嚼加工行为及食团特性，该研究考察了熟化方式对甘薯的质构、淀粉含量及淀粉短程有序性的影响，并进行咀嚼试验，跟踪分析受试者咀嚼至吞咽点食团的水分含量、咀嚼参数、唾液分泌情况、食团特性以及淀粉消化情况。结果表明：倒蒸甘薯条和煮甘薯干片的硬度、弹性、胶粘性、内聚性、咀嚼性和回复性均显著高于其他4种熟化甘薯制品（P<0.05），熟化甘薯制品中淀粉含量及淀粉短程有序性均显著低于鲜甘薯（P<0.05）。在不同熟化方式甘薯制品的咀嚼试验中，咀嚼参数中的一口量、咀嚼次数、咀嚼时间、进食速率存在显著差异（P<0.05）；回收食团的平均中值粒径（D50）（1.55~2.65 mm）与样品硬度、胶粘性和咀嚼性呈显著正相关（P<0.05）；样品形态以及受试者主观性的差异使样品咀嚼时的平均唾液添加量（0.41~0.94 g/g 干基）和平均唾液流速（45.92~72.65 mg/s）存在显著差异（P<0.05）；咀嚼后的平均总淀粉消化率最高为蒸制甘薯（88.35%），最低为微波甘薯（34.32%）。该研究为深入研究甘薯消化特性以及甘薯精深加工奠定理论基础。

To explore the masticatory processing behaviors and bolus characteristics of sweet potato subjected to different cooking methods, this study investigated the effects of cooking methods on the texture, starch content and the short- range ordered structure of sweet potato. Mastication tests were conducted, and the moisture content, mastication parameters, saliva secretion, bolus characteristics and starch digestion of the bolus were analyzed through tracking the process from chewing to the swallowing point of the subjects. The results showed that the hardness, elasticity, adhesiveness, cohesion, chewiness and recoverability of the inverted steamed sweet potato fries and the dried boiled sweet potato slices were significantly higher than those of the sweet potato products cooked by other four methods (P<0.05). The total starch content and the content of short-range ordered starch structure in the cooked sweet potato products were significantly lower than those in fresh sweet potato (P<0.05). In the chewing tests of different cooked sweet potato products, there were significant differences in the chewing parameters, such as one bite size, number of chews, chewing time and eating rate (P<0.05). The mean median particle size (D50) (1.55~2.65 mm) of the recovered bolus was positively correlated with the sample’s hardness, adhesiveness and chewiness (P<0.05). The differences in sample’s morphology and subject’s subjectivity led to significant differences in the mean amount of added saliva (0.41~0.94 g/g dry basis) and mean saliva flow rate (45.92~72.65 mg/s) during chewing (P<0.05). The average total starch digestibility after chewing was the highest for the steamed sweet potatoes (88.35%) with the microwaved sweet potatoes having the lowest average total starch digestibility (34.32%). This study laid a theoretical foundation for further study on digestive characteristics and deep processing of sweet potato.

国家重点研发计划重点专项（2021YFD2100200；2021YFD2100201）；河南省薯类产品加工工艺与设备研发创新型科技团队项目（豫科人组[2017]6号）