Effects of Cooking Methods on the Changes of Total Anthocyanins, Phenolics Content and Physical Characteristics of Purple-Fleshed Sweet Potato (Ipomoea batatas L.) Grown in Vietnam

  title={Effects of Cooking Methods on the Changes of Total Anthocyanins, Phenolics Content and Physical Characteristics of Purple-Fleshed Sweet Potato (Ipomoea batatas L.) Grown in Vietnam},
  author={Khanh Thi Kim Phan and Sasivimon Chittrakorn and Huan Phan Tai and Khanitta Ruttarattanamongkol},
  journal={International Journal on Advanced Science, Engineering and Information Technology},
Total anthocyanin content (TAC) and total phenolics in “Nhật tim” purple-fleshed sweet potato (PFSP) variety were analyzed as affected by four cooking methods: steaming, baking, roasting, and frying. Moisture content (%), core flesh temperature (oC) and color characteristics of cooked PFSP were evaluated. TAC in steamed, fried (skin-on), roasted, baked, and fried (skin-off) PFSP were 234.18; 217.14; 208.11; 195.25; 173.68 mg/100g dry weight (DW), respectively. Under the same cooking time… Expand
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