Sensory Profile of Baked Purple Sweet Potato Cultivated from Three Different Locations
Keywords:
sensory profile, purple sweet potato, Quantitative Descriptive AnalysisAbstract
This study was aimed to observe the sensory profile of baked purple sweet potato cultivated in three different locations. Quantitative Descriptive Analysis (QDA) was used to describe the key sensory attributes of the baked purple sweet potato. Harvested purple sweet potatoes were stored at room temperature for seven and 30 days before baking. Fifteen sensory descriptors generated in the brainstorming session include purple, sweet, floury, caramel taste, after taste, bitter, sweet potato flavor, off flavor, caramel flavor, baked flavor, sticky, grainy, fibrous, moist, and soft. The results of this study indicated that the differences in purple sweet potato cultivation location affected the purple color, sweetness and stickiness of the baked purple sweet potato. Storage time affected the purple color, sweetness, and bitterness as well as the texture of the baked purple sweet potato. Principal component analysis (PCA) explained two principal components (PC1 and PC2), with diversity of 79.10% on sensory attributes.
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