Effects of cooking methods on physicochemical properties, antioxidant properties and sensory acceptability of purple sweet potato (Ipomoea batatas)

Cheong, J.J. and Ahmad F., . and Tengku Rozaina T.M., . (2022) Effects of cooking methods on physicochemical properties, antioxidant properties and sensory acceptability of purple sweet potato (Ipomoea batatas). Food Research (Malaysia), 6. pp. 257-266. ISSN 2550-2166

Purple sweet potato is commonly cooked by boiling, steaming, baking and microwaving. However, information on the effects of cooking methods on the physicochemical properties, antioxidants properties and sensory acceptability is limited. In this study, the effect of cooking methods (boiling, steaming, baking and microwaving) on the physicochemical properties, antioxidant properties and sensory acceptability of purple sweet potato were investigated. The results showed that the boiled sample was the softest (hardness of 933.39 g) and also had the highest total colour difference (18.56), while the steamed sample was the most adhesive (-92.35 g.s) and least cohesive (0.41). An increased moisture content caused a decrease in other proximate compositions in the samples. The baked sample had the highest antioxidant properties, with 232.20 mg GAE/100 g of total phenolic content, 2.05 mg cyaniding-3-glucoside/L of total anthocyanins, 61.95% of DPPH and 79.20% of ABTS radical-scavenging activity. The steamed sample was rated most acceptable by the panellists.

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Abstract

Purple sweet potato is commonly cooked by boiling, steaming, baking and microwaving. However, information on the effects of cooking methods on the physicochemical properties, antioxidants properties and sensory acceptability is limited. In this study, the effect of cooking methods (boiling, steaming, baking and microwaving) on the physicochemical properties, antioxidant properties and sensory acceptability of purple sweet potato were investigated. The results showed that the boiled sample was the softest (hardness of 933.39 g) and also had the highest total colour difference (18.56), while the steamed sample was the most adhesive (-92.35 g.s) and least cohesive (0.41). An increased moisture content caused a decrease in other proximate compositions in the samples. The baked sample had the highest antioxidant properties, with 232.20 mg GAE/100 g of total phenolic content, 2.05 mg cyaniding-3-glucoside/L of total anthocyanins, 61.95% of DPPH and 79.20% of ABTS radical-scavenging activity. The steamed sample was rated most acceptable by the panellists.

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Item Type:	Article
AGROVOC Term:	sweet potatoes
AGROVOC Term:	cooking
AGROVOC Term:	boiling
AGROVOC Term:	baking
AGROVOC Term:	chemicophysical properties
AGROVOC Term:	antioxidant properties
AGROVOC Term:	moisture content
AGROVOC Term:	phenolic content
AGROVOC Term:	anthocyanins
AGROVOC Term:	water hardness
Geographical Term:	Malaysia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	27 Feb 2026 07:57
Last Modified:	27 Feb 2026 07:57
URI:	http://webagris.upm.edu.my/id/eprint/3506

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