ascorbic-acid and 2-methylbutanal

The study evaluated the optimal condition for roasting sweet potato using response surface methodology. Proximate composition, antioxidant activity, volatile compounds, and water migration of roasted sweet potato were also determined. The results revealed that the optimal roasting condition included a roasting time of 40 min, a roasting temperature of 235 °C, and a roasting speed of 40 rad/min, the reducing sugar and vitamin C of roasted sweet potato obtained under optimal condition was 47.79 g/100 g (DW) and 60.25 mg/100 g (DW), respectively. After roasting, starch, protein and vitamin C content of sweet potato were significantly decreased, while total phenolic content and antioxidant activity were increased. 2-Methyl butanal was the main aromatic compound. Low-field NMR indicated that the proportion of free water increased and relaxation times (T

Topics: Aldehydes; Antioxidants; Ascorbic Acid; Dietary Fiber; Food Handling; Gas Chromatography-Mass Spectrometry; Ipomoea batatas; Magnetic Resonance Spectroscopy; Odorants; Phenols; Starch; Temperature; Volatile Organic Compounds