Impact of steam cooking on the chemical profile of table-stock sweetpotatoes with different carotenoids content.

Sweetpotatoes are a great source of carotenoids, which are important for human health and have attracted increasing attention. This study examined the impact of the steaming method on the contents of carotenoids, starch, soluble sugar, volatile organic compounds, and pasting properties of nine table-stock sweetpotatoes with different carotenoids content (from 3.21 to 233.

Exploration of Raw Pigmented-Fleshed Sweet Potatoes Volatile Organic Compounds and the Precursors.

Sweet potato provides rich nutrients and bioactive substances for the human diet. In this study, the volatile organic compounds of five pigmented-fleshed sweet potato cultivars were determined, the characteristic aroma compounds were screened, and a correlation analysis was carried out with the aroma precursors. In total, 66 volatile organic compounds were identified.

Effect of cooking methods on metabolites of deep purple-fleshed sweetpotato.

The effects of different cooking methods on purple-fleshed sweetpotato (PFSP) metabolites were systematically explored, containing the changes of starch, soluble sugar, volatile organic compounds and non-target metabolites after steaming, boiling and baking. Compared to raw samples, the steamed samples showed the greatest changes in starch (degraded from 53.01% to 39.