Effects of Baking and Boiling on the Nutritional and Antioxidant Properties of Sweet Potato [Ipomoea batatas (L.) Lam.] Cultivars
@article{Dincer2011EffectsOB, title={Effects of Baking and Boiling on the Nutritional and Antioxidant Properties of Sweet Potato [Ipomoea batatas (L.) Lam.] Cultivars}, author={Cuneyt Dincer and Mert Karaoğlan and F. Erden and N. Tetik and A. Topuz and F. Ozdemir}, journal={Plant Foods for Human Nutrition}, year={2011}, volume={66}, pages={341-347} }
The effects of baking and boiling on the nutritional and antioxidant properties of three sweet potato cultivars (Beniazuma, Koganesengan, Kotobuki) cultivated in Turkey were investigated. The samples were analyzed for proximate composition, total phenolic content, ascorbic acid, β-carotene, antiradical activity, and free sugars. The dry matter, protein, and starch contents of the sweet potatoes were significantly changed by the treatments while the ash and crude fiber contents did not differ as… Expand
Topics from this paper
Paper Mentions
37 Citations
Influence of Heat Treatments on the Content of Bioactive Substances and Antioxidant Properties of Sweet Potato (Ipomoea batatas L.) Tubers
- Chemistry
- 2020
- PDF
Chemical constituents and health effects of sweet potato.
- Biology, Medicine
- Food research international
- 2016
- 78
- Highly Influenced
Agronomical traits, phenolic compounds and antioxidant activity in raw and cooked potato tubers growing under saline conditions.
- Chemistry, Medicine
- Journal of the science of food and agriculture
- 2020
Effect of baking and steaming on physicochemical and thermal properties of sweet potato puree preserved by freezing and freeze-drying
- Chemistry
- 2016
- 1
- PDF
Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables
- Chemistry, Medicine
- Foods
- 2020
- 1
- PDF
Bioactive compounds and biological activity of extracts from Virginia-grown sweet potatoes affected by different cooking methods
- Chemistry
- Journal of Food Measurement and Characterization
- 2018
- 3
References
SHOWING 1-10 OF 31 REFERENCES
Studies of sugar composition and starch morphology of baked sweet potatoes (Ipomoea batatas (L.) Lam)
- Chemistry, Medicine
- Journal of Food Science and Technology
- 2011
- 32
Phenolic composition and antioxidant capacity of different heat‐processed forms of sweetpotato cv. ‘Beauregard’
- Materials Science, Chemistry
- 2008
- 29
Effects of genotype and treatment on the antioxidant activity of sweet potato in Taiwan
- Chemistry
- 2006
- 153
EFFECT OF COOKING METHOD ON THE AROMA CONSTITUENTS OF SWEET POTATOES [IPOMOEA BATATAS (L.) LAM.]
- Chemistry
- 2001
- 15
Changes in Caffeic Acid Derivatives in Sweet Potato (Ipomoea batatas L.) during Cooking and Processing
- Chemistry, Medicine
- Bioscience, biotechnology, and biochemistry
- 2006
- 53
- PDF
Sugar Content of Baked Sweet Potatoes from Different Cultivars and Lengths of Storage
- Chemistry
- 1986
- 29
Phenolic acid content and composition in leaves and roots of common commercial sweetpotato (Ipomea batatas L.) cultivars in the United States.
- Chemistry, Medicine
- Journal of food science
- 2007
- 120
- PDF