Texture Comparison of Different Purple Sweetpotato Cultivars
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Abstract:
In order to investigate the texture difference of 16 purple sweetpotato cultivars, texture profile analysis (TPA) using texture analyzer and sensory texture profile evaluation were conducted. The moisture content, starch constitution, thermodynamic properties were also determined. Results showed that some samples displayed as outliers in boxplots and there were significant differences (p<0.05) on the texture parameters among the samples. QZ5070 showed the lowest value of moisture content (59.16%) as well as the highest values of hardness (4880 g), springiness (3.57 mm), adhesiveness (1265 mJ), chewiness (43.34 mJ), and recoverable deformation (1.71 mm). Multiple correlation analysis showed the moisture content negatively correlated with TPA chewiness, sensory hardness, and sensory floury, while it positively correlated with sensory cohesiveness and sensory chewiness (p<0.05). No significant correlations among the starch contents and texture properties. In addition, △H, a thermodynamic parameter, was positively correlated with sensory chewiness (p<0.05). Moreover, 4 sample groups and 5 parameter class were clustered using two-way cluster analysis (CA). From the heatmap of the normalized data and the cluster results, Yuzi-7, Yuenan-zishu, Riben-xinzi and 3 breeding materials (QZ5070, W36-1 and W50-2) were distinguished themselves from the other cultivars. In conclusion, the results will offer valuable texture information for sweetpotato eating, processing and breeding quality improvements.
