Quispe Tello, Rosa L.

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    Evaluación sensorial y química de variedades de batata [Ipomoea batatas (L.) Lam.] de Puerto Rico
    (2015) Quispe Tello, Rosa L.; Plaza Delestre, María de L.; College of Agricultural Sciences; Pérez Muñoz, Fernando; Ortiz Malavé, Carlos E.; Rivera Serrano, Aixa; Department of Food Science and Technology; Valencia Chin, Elide
    Sweetness in the sweet potato is an important attribute for its quality and market acceptability. Difference in sweetness among varieties is due to the content of different sugars. Information on this attribute to set selection standards in breeding programs is low. For this reason, this study performed chemical and sensory evaluation of eight varieties of sweet potato grown in Puerto Rico. Varieties studied were: Beauregard, Nemagold, Pujols, Craneal, Carlos Hernández, Camuy, Ivoire and Dune. Sensory evaluations were conducted based on the sweetness attribute of the sweet potatoes. Through a Rating Test, a trained panel (nine panelists) selected the five sweetest varieties. In this test, Nemagold was the variety with the highest intensity of sweetness. A second sensory evaluation was conducted with untrained panelists (80). Through a Ranking Test, the highest preferred varieties based on sweetness were determined. Beauregard and Nemagold were most preferred. Characterization of roots was conducted through a proximal analysis on dry weight basis. Beauregard had the highest moisture content (75.62%). Nemagold was characterized among the varieties by presenting the highest ash content (3.43%), crude fat (0.75%), fiber (4.22%) and crude protein (3.87%). Dune had the highest carbohydrate content (94.52%), however no significant difference was found with Ivoire and Craneal varieties, with a 95% of confidence by using Fisher test. For the analysis of sugars, the sweet potatoes were subjected to two treatments (raw and cooked). Sucrose was the main sugar in raw samples, while maltose was the most concentrated after cooking. Beauregard and Nemagold in raw and cooked state had higher concentrations of glucose and fructose. The sugar content varied among varieties and type of treatment.