Comparative Analysis of Chewing Processing and Bolus Characteristics of Sweet Potato Subjected to Different Cooking Methods
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Abstract:
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.
