Comparison of the Quality Characteristics of Powder from Different Sweet Potato Varieties
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Abstract:
The nutritional quality and physicochemical characteristics of powder from 19 different varieties of sweet potato were compared and analyzed. The results showed that the 19 types of sweet potato powder could be divided into seven categories, among which the top three varieties with the best nutritional quality were Q7007>GanziC702>Ningzi 8. Cluster analysis showed that the different varieties could be classified according to their similarities in performance into four classes: Class I, seven varieties with medium water holding and swelling capacities, and low oil holding capacity; Class II, three varieties with high water holding capacity and low oil holding capacity; Class III, five varieties with low water and oil holding and swelling capacities; Class IV, four varieties with high oil holding and swelling capacities. The gelatinization onset temperature (To), peak temperature (Tp), end temperature (Tc), and enthalpy (ΔH) ranged between 73.47 ~83.00 ℃, 80.63~88.10 ℃, 86.87~92.90 ℃, and 0.79~3.77 J/g, respectively. Xushu 22 had the highest To, Tp, and Tc, whereas Sushu 32 had the lowest values. Correlation analysis showed that there was a significant negative correlation between protein content and swelling capacity, whereas water and oil holding capacities were significantly correlated with anthocyanin and β-carotene levels, respectively, thus demonstrating that there was a close relationship between the nutritional quality and physicochemical properties of sweet potato powder. Therefore, the different varieties of sweet potato powder can be processed and utilized according to their nutritional quality, physicochemical characteristics, and properties, to provide a theoretical basis for the promotion of sweet potato resources and product development.
