Sensory, chemical and nutritional characterization of sweet potato submitted to cooking process in water immersion

The study aim was to evaluate the sensory acceptability and the chemical and nutritional composition of different Brazilian sweet potato cultivars cooked under water immersion, in order to identify the most favorable genotypes for consumption. The cultivars varieties analysed were Amorano, Júlia, Valentina, UGA 29, UGA 34, UGA 45, UGA 49, UGA 79, UGA 80 e UGA 81. Species of sweet potatoes Júlia, UGA 45 e UGA 49 have shown higher sensory acceptability (p<0.05). Higher levels of, nonreduccing sugars (24.11 g.100g-1), total sugars (29.01 g.100g-1) and total soluble solids/titratable acidity ratio (341.20) have been observed to cultivars Valentina. There were no statistical differences (p>0.05) between the pH levels (6.05 to 6.97) of all sweet potatoes. In addition, there was little variation in titratable acidity content (0.07 to 0.11% citric acid) (p<0.05). A more favorable nutritional profile (higher levels) was observed for UGA 34 (protein, carbohydrate and energetic value) and UGA 80 (ash, lipid and carbohydrate).However, higher concentrations of total carotenoid (2.06 µg.g-1) and ascorbic acid (17.72 mg.100g-1) were observed in cultivars UGA 81 and Valentina, respectively. It is concluded that there are differences in acceptability and in chemical and nutritional composition among Brazilian sweet potatoes cultivars, submitted to cooking process by immersion in water. Sweet potato varieties Valentina, UGA 34 and UGA 80 can be considered the most favorable for human consumption, although they do not present higher sensory acceptability than the others.