Journal of Taiwan Agricultural Research

Author:Hsin-Chen Lee and Yi-Shin Chen*

Abstract:

    The appearance of baked sweet potato variety Tainung No.72 (TNG72) is red and its flesh is orange-yellow. The skin peels easily and the quality shows powdery. The contents of maltose and sucrose influence the sweet level of baked tuber. The size of fresh tubers mainly influence the amount of sucrose in the baked tuber and shows positive relationship. The size of the fresh tuber influences the quality of baked tuber, and the quality of medium size (200g - 250g) is better than the larger and smaller tubers. Considering the taste and consumer’s habits, the medium size of the fresh tuber is most suitable for baking. The storage treatments of the fresh tuber mainly influence the dry material ratio in the baked tuber and the taste.

Key words:Sweet potato, Baked tuber, Taste quality, Sweetness

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