Evaluation of the chemical, physical and nutritional composition and sensory acceptability of different sweet potato cultivars

Authors

DOI:

https://doi.org/10.5433/1679-0359.2019v40n3p1127

Keywords:

Genotypes, Ipomoea batatas, Tuberous root.

Abstract

The aim of the study was to evaluate the chemical, physical and nutritional composition and sensory acceptability of different sweet potato cultivars to classify the best genotypes for human consumption. We evaluated ten genotypes extracted from the Germplasm bank of Midwest State University, Brazil. The cultivars were evaluated regarding their sensory acceptability and chemical (reducing sugar; nonreducing sugar; total sugar; pH; total soluble solids; titratable acidity; total soluble solids/titratable acidity ratio; and instrumental colour) and nutritional composition (moisture; ash; protein; lipid; carbohydrate; energy value; total carotenoid; and ascorbic acid). Greater scores (p < 0.05) for overall acceptance were obtained for the white pulp genotypes Amorano, Júlia, UGA 45, and UGA 49. There was a statistical difference (p < 0.05) in the chemical and nutritional composition of sweet potatoes, except for the pH values. Generally, tuber have a light colour (values of L* greater than 50) with a yellow shade (b*) and green subshade (negative a* values). The exception was noticed in the UGA 34 genotype, which presented a higher red shade (positive a* value) and a yellow subshade. The cultivars more indicated for human consumption were the UGA 34 (favorable nutritional profile), UGA 45 (better acceptability and favorable chemical and nutritional composition), and Amorano (better acceptability and favorable chemical composition). On the other hand, the UGA 29 genotype may be characterized as the less appropriated for consumption. That, due to its less acceptance from the consumers and an inferior chemical and nutritional characterization. We conclude that the Brazilian sweet potato cultivars more indicated for human consumption are the UGA 34, UGA 45 and Amorano, considering that present more favorable chemical, nutritional and sensory acceptability characteristics. The UGA 29 genotype may be characterized as less recommended for consumption.

Downloads

Download data is not yet available.

Author Biographies

Ana Flávia de Oliveira, Universidade Estadual do Centro-Oeste

Nutricionista, Universidade Estadual do Centro-Oeste, UNICENTRO, Guarapuava, PR, Brasil.

Jaqueline Machado Soares, Universidade Estadual do Centro-Oeste

Nutricionista, UNICENTRO, Guarapuava, PR, Brasil.

Érica Caroline da Silva, Universidade Federal de Mato Grosso do Sul

Dra, Pós-Graduação em Saúde e Desenvolvimento na Região Centro-Oeste, Universidade Federal de Mato Grosso do Sul, UFMS, Campo Grande, MS, Brasil.

Paulo Sergio Loubet Filho, Universidade Federal de Mato Grosso do Sul

Nutricionista, UFMS, Campo Grande, MS, Brasil.

Camila Jordão Candido, Universidade Federal de Mato Grosso do Sul

M.e, Pós-Graduação em Saúde e Desenvolvimento na Região Centro-Oeste, UFMS, Campo Grande, MS, Brasil.

Luane Aparecida do Amaral, Universidade Federal de Mato Grosso do Sul

Nutricionista, UNICENTRO, Guarapuava, PR, Brasil. Brasil.

Elisvânia Freitas dos Santos, Universidade Federal de Mato Grosso do Sul

Profa Dra, UFMS, Campo Grande, MS, Brasil.

Juliano Tadeu Vilela de Resende, Universidade Estadual do Centro-Oeste

Prof. Dr., UNICENTRO, Guarapuava, PR, Brasil.

Kélin Schwarz, Universidade Federal do Triângulo Mineiro

Profa Dra, Universidade Federal do Triângulo Mineiro, UFTM, Uberaba, MG, Brasil.

Daiana Novello, Universidade Estadual do Centro-Oeste

Profa. Dra., UNICENTRO, Guarapuava, PR, Brasil.

References

ALLEN, J. C.; CORBITT, A. D.; MALONEY, K. P.; BUTT, M. S.; TRUONG, V. Glycemic index of sweet potato as affected by cooking methods. The Open Nutrition Journal, Lexington, v. 6, n. 1, p. 1-11, 2012. DOI: 10.2174/1874288201206010001

ALVES, N. E.; PAULA, L. R.; CUNHA, A. C.; AMARAL, C. A. A.; FREITAS, M. T. Efeito dos diferentes métodos de cocção sobre os teores de nutrientes em brócolis (Brassica oleracea L. var. italica). Revista do Instituto Adolfo Lutz, São Paulo, v. 70, n. 4, p. 507-513, 2011.

BLIGH, E. G.; DYER, W. J. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, Ottawa, v. 37, n. 8, p. 911-917, 1959. DOI: 10.1139/o59-099

BOBBIO, F. O.; BOBBIO, P. A. Introdução à química de alimentos. São Paulo: Varela, 2001. 228 p.

DINCER, C.; KARAOGLAN, M.; ERDEN, F.; TETIK, N.; TOPUZ, A.; OZDEMIR, F. Effects of baking and boiling on the nutritional and antioxidant properties of sweet potato [Ipomoea batatas (L.) Lam.] cultivares. Plant Foods for Human Nutrition, Dordrecht, v. 66, n. 4, p. 341-347, 2011. DOI: 10.1007/s11130-011-0262-0

ELLONG, E. N.; BILLARD, C.; ADENET, S. Comparison of physicochemical, organoleptic and nutritional abilities of eight sweet potato (Ipomoea batatas) varieties. Food and Nutrition Sciences, Wuhan, v. 5, n. 2, p. 196-211, 2014. DOI: 10.4236/fns.2014.52025

EMPRESA BRASILEIRA DE PESQUISA AGROPECUÁRIA - EMBRAPA. Ministério da Agricultura, Pecuária e Abastecimento. A importância socioeconômica da batata-doce para a agricultura brasileira. Brasília: Embrapa, 2015. Available at: https://www.embrapa.br/busca-de-noticias/-/noticia/7893745/a-importancia-socioeconomica-da-batata-doce-para-a-agricultura-brasileira. Accessed at: 1 may 2018.

FELTRAN, J. C.; LEMOS, L. B.; VIEITES, R. L. Technological quality and utilization of potato tubers. Scientia Agricola, São Paulo, v. 61, n. 6, p. 598-603, 2004. DOI: 10.1590/S0103-90162004000600006

FERNANDES, A. M. Crescimento, produtividade, acúmulo e exportação de nutrientes em cultivares de batata (Solanum tuberosum L.). 2010. Dissertação (Mestrado em Agronomia) - Universidade Estadual Paulista, Faculdade de Ciências Agronômicas, Botucatu.

GUO, J. J.; LIU, L. Z.; LIAN, X. J.; LI, L.; WU, H. The properties of diferent cultivars of Jinhai sweet potato starches in China. International Journal of Biological Macromolecules, Guildford, v. 67, n. 1, p. 1-6, 2014. DOI: 10.1016/j.ijbiomac.2014.03.002

INSTITUTO BRASILEIRO DE GEOGRAFIA E ESTATÍSTICA - IBGE. Produção agrícola municipal. Brasília: IBGE, 2015. Available at: <http://cidades.ibge.gov.br/comparamun/compara.php?coduf= undefined&codv=V31&idtema=149&lista=capitais>. Accessed at: 15 jun. 2018.

INTERNATIONAL POTATO CENTER - IPC. Sweetpotato facts and figures. Lima: IPC, 2016. Available at: http://cipotato.org/sweetpotato/facts-2. Accessed at: 2 jul. 2018.

LEKSRISOMPONG, P. P.; WHITSON, M. E.; TRUONG, V. D.; DRAKE, M. A. Sensory attributes and consumer acceptance of sweet potato cultivars with varying flesh colors. Journal of Sensory Studies, Raleigh, v. 27, n. 1, p. 59-69, 2012. DOI: 10.1016/j.jfca.2016.04.009

MACFIE, H. J.; BRATCHELL, N.; GREENHOF, K.; VALLIS, L. V. Designs to balance the effect of order presentation and first-order carry-over effects in hall tests. Journal of Sensory Studies, Raleigh, v. 4, n. 2, p. 129-148, 1989. DOI: 10.1111/j.1745-459X.1989.tb00463.x

MCCARTHY, M. J.; PEREZ, E.; OZILGEN, M. Model for transient moisture profiles of a drying apple slab using the data obtained with magnetic resonance imaging. Biotechnology Progress, New York, v. 7, n. 6, p. 540-543, 1991. DOI: 10.1021/bp00012a009

MEILGAARD, M.; CIVILLE, G. V.; CARR, B. T. Sensory evaluation techniques. 3th ed. Florida: CRC Press, 1999. 387 p.

MERRIL, A. L.; WATT, B. K. Energy values of foods: basis and derivation. Washington: United States Department of Agriculture Handbook, 1973. 105 p.

OIRSCHOT, Q. E. A. V.; REES, D.; AKED, J. Sensory characteristics of five sweet potato cultivars and their changes during storage under tropical conditions. Food Quality and Preference, Barking, v. 14, n. 8, p. 673-680, 2003. DOI: 10.1016/S0950-3293(02)00209-4

PINELI, L. L. O.; MORETTI, C. L.; ALMEIDA, C. A. O.; NASCIMENTO, A. B. G. Caracterização química e física de batatas Ágata minimamente processadas, embaladas sob diferentes atmosferas modificadas ativas. Pesquisa Agropecuária Brasileira, Brasília, v. 40, n. 10, p. 1035-1041, 2005.

RODRIGUEZ-AMAYA, D. A guide to carotenoid analysis in foods. Washington: Internacional Life Science Institute Press, 2001. 71 p.

SANOUSSI, A. F.; DANSI, A.; AHISSOU, H.; ADEBOWALE, A.; SANNI, L. O.; OROBIYI, A.; DANSI, M.; AZOKPOTA, P.; SANNI, A. Possibilities of sweet potato [Ipomoea batatas (L.) Lam] value chain upgrading as revealed by physico-chemical composition of ten elites landraces of Benin. African Journal of Biotechnology, Nairob, v. 15, n. 13, p. 481-489, 2016. DOI: 10.5897/AJB2015.15107

SUÁREZ, M. H.; HERNÁNDEZ, A. I. M.; GALDÓN, B. R.; RODRÍGUEZ, L. H.; CABRERA, C. E. M.; MESA, D. R.; HERNÁNDEZ, M. Application of multidimensional scaling technique to differentiate sweet potato (Ipomoea batatas (L.) Lam) cultivars according to their chemical composition. Journal of Food Composition and Analysis, San Diego, v. 46, n. 1, p. 43-49, 2016. DOI: 10.1016/j.jfca.2015.10.008

TANG, Y.; CAI, W.; XU, B. Profiles of phenolics, carotenoids and antioxidative capacities of thermal processed white, yellow, orange and purple sweet potatoes grown in Guilin, China. Food Science and Human Wellness, Pequim, v. 4, n. 3, p. 123-132, 2015. DOI: 10.1016/j.fshw.2015.07.003

TRUONG, V. D.; AVULA, R. Y.; PECOTA, K.; YENCHO, C. G. Sweet potatoes. In: SINHA, N. K. Handbook of vegetables and vegetable processing. New Jersey: Wiley-Blackwell, 2011. p. 717-737.

UNIVERSITY OF GEORGIA - UGA EXTENSION. Home garden sweet potatoes. Athens: UGA, 2012. Available at: http://extension.uga.edu/publications/detail.cfm?number=C 1014. Accessed at: 23 jul. 2018.

Downloads

Published

2019-05-21

How to Cite

Oliveira, A. F. de, Soares, J. M., Silva, Érica C. da, Loubet Filho, P. S., Candido, C. J., Amaral, L. A. do, … Novello, D. (2019). Evaluation of the chemical, physical and nutritional composition and sensory acceptability of different sweet potato cultivars. Semina: Ciências Agrárias, 40(3), 1127–1138. https://doi.org/10.5433/1679-0359.2019v40n3p1127

Issue

Section

Articles

Most read articles by the same author(s)

Similar Articles

You may also start an advanced similarity search for this article.