30B-1 |
Chemical and sensory properties of hydroponic sweetpotato during storage |
A. C. BOVELL-BENJAMIN1, E. Bromfield, R. D. Pace, and B. Wang. (1) Dept. of Food & Nutritional Sciences, Tuskegee Univ., 200-H Campbell Hall, Tuskegee, AL 36088 Sweetpotato is an economic root crop, which provides nutrients including carbohydrate, fiber, carotenoids and vitamin C. More importantly, it is a low fat food, which has been selected as a candidate crop to be grown on space missions. Although the technology associated with hydroponic crop production is well documented, the hydroponic sweetpotato has not been exclusively studied. The objectives of this study were to: i) measure the proximate composition of the hydroponic sweetpotato; ii) determine the effects of storage on five sensory attributes (surface smoothness, color, firmness, moistness and sweetness) in the hydroponic sweetpotato; and iii) evaluate the effects of storage on the firmness and color of the hydroponic sweetpotato using instrumental measures. Cured hydroponic and field sweetpotatoes were stored in palletized crates at 13o C and 80% relative humidity for six weeks. Samples were randomly withdrawn from storage at weekly intervals for chemical, instrumental and sensory evaluations. Untrained judges utilized a “just about right” attribute scale to assess the intensity of the five sensory attributes. The moisture content of the hydroponic sweetpotato was significantly higher (P less than 0.001) than that of the field sweetpotato. The protein and ash contents were significantly higher (P less than 0.05 and 0.0002, respectively) in the field sweetptoato, but fat and carbohydrate contents were similar. The field sweetpotato had a deeper yellow color, but for both sweetpotatoes, firmness decreased as storage time increased. A higher percentage of the judges rated the hydroponic sweetpotato as too bland and too rough, possibly because of the large “scabs” on its surface. The hydroponic sweetpotato is not as stable as the field sweetpotato, and would require increased storage management. However, its bland taste enhances its versatility, and the roughness could be treated. Furthermore, it could be developed into innovative value-added products to be used by consumers, and on long-term space missions.
Session 30B, Fruit & Vegetable Products: Sensory, Product Development, Fresh-Cut, and Storage
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