关键词: 食用型甘薯, 汽蒸工艺, 口感, 抗氧化能力

Abstract:

This study probed into the effect of steaming process on taste quality and antioxidant properties of sweetpotato.
Sweetpotato tubers from two cultivars, “Xinxiang” and “Yuzi”, were steamed at 100, 110 and 121 ℃ for 15, 25 and 35 min,
respectively. Sensory quality, texture, and the contents of ascorbic acid, β-carotene, anthocyanin, total phenols,and total
flavonoids and antioxidant capacity were evaluated on the steamed samples. The results showed that the sensory quality of
sweetpotato steamed at 100 ℃ for 35 min, 110 ℃ for 25 min and 121 ℃ for 15 min was significantly (P < 0.05) better than
that of other treatments. Especially, steaming at 121 ℃ for 15 min decreased the loss of ascorbic acid, β-carotene and total
phenols, therefore maintaining higher antioxidant capacity. In conclusion, high-temperature short-time steaming is good for
improving taste quality and maintaining higher antioxidant capacity of sweetpotato.

Key words: edible sweetpotato, steaming process, sensory, antioxidant capacity