Impact of baking time and temperature on nutrient content and sensory quality of sweet potatoes

ABSTRACT

Sweet potatoes are a valuable economic asset to Louisiana. The impact of baking time and temperature on cook loss, vitamin C content, total sugars content, and sensory quality of sweet potatoes were compared when baked at 325°F, 375°F, and 425°F for 60, 45, and 30 minutes respectively. The 325°F sample had a significantly lower vitamin C content and a significantly higher total sugars content compared to the other two samples. However, the 425°F sample had a significantly lower percent cook loss compared to the other two samples. The 425°F sample had a significantly lower cook loss and total sugars compared to the 325°F samples. Untrained consumer panelists perceived the 425°F sample to be significantly less tender and less liked than the other two samples. These results have important implications for chefs, the food industry, and nutritional feeding programs.

KEYWORDS:

• Sensory qualities
• sugar
• sweet potato
• vitamin C

Additional information

Funding

The researchers would like to thank the Louisiana Sweet Potato Commission for funding this research and supplying the sweet potatoes.