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Asian Journal of Applied Sciences
  Year: 2019 | Volume: 12 | Issue: 4 | Page No.: 158-165
DOI: 10.3923/ajaps.2019.158.165
Sensory Properties and Profiling of Tops and Storage Roots of Sweetpotato Genotypes
Md. Abu Shahadat Hossain, A.F.M. Saiful Islam, Mohammad Noor Hossain Miah and Mohammad Mehedi Hasan Khan

Background and Objective: Sweetpotato tops (tender vines with leaves) and storage roots are nutritious. Sensory properties of some local indigenous and exotic genotypes are not explored. The present study was conducted to determine sensory properties namely latex content, anthocyanin pigmentation, flesh colour, boiling time, peeling quality, stickiness and flesh compactness of storage roots and to establish sensor profile of tops and storage roots of nine sweetpotato genotypes. Materials and Methods: Physical appearance, sweetness of fresh and boiled storage roots, texture, fibre content, ingestion quality and consumer preference were evaluated for establishing of sensory profile. Sensory properties of tops and storage roots were evaluated by a panelist of ten respondents. Medians of the sensory scores were analyzed by non-parametric test of Kruskal-Wallis through Minitab 17 software. Results: Sensory properties revealed that Local-2, Local-1and Local-8 had very few latex and Exotic-2 and Exotic-3 had high content of latexin storage roots. Anthocyanin appeared in the cortex of Local-8, Exotic-2, Exotic-3 and BARI SP-4; epidermis of Local-1, Local-2; centre of the flesh of Local-5, Exotic-4 and the entire flesh of Exotic-1. Flesh colour of the storage roots were white in Local-1, Local-2 and Local-5; yellow in Local-8, Exotic-1 and Exotic-2, Exotic-4;orange in BARI SP-4 and deep orange in Exotic-3.Peeling quality of storage roots of all local genotypes, Exotic-1 and Exotic-2 were found good and easy. Flesh compactness of storage roots of Local-2, Exotic-3 and BARI SP-4 were soft at fresh and became very soft after boiling. Storage roots having compact flesh were needed more time to boil their storage roots. Stickiness of boiled storage roots of Local-2, Exotic-3 and BARI SP-4 were found low to very low compared to other genotypes. Tops of Local-1, Local-8 and Local-5 and storage roots of Local-1, Local-2, Exotic-3 and Local-8 were good at sensory test. Conclusion: It can be concluded that tops of Local-1, Local-8 and Local-5 may be suitable for vegetables and storage roots of Local-1, Local-2, Exotic-3 and Local-8 for boiling purpose.
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08 September, 2019
Md. Abu Shahadat Hossain, :
It's an applied research related to nutrition would effect malnourished person especially the vulnerable group of the society.

What color is the sky?