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Effects of cooking methods on physicochemical properties, antioxidant
activity and sensory acceptability of sweet potato
Cheong Jia Jing
Supervisors: Dr. Tengku Rozaina Binti Tengku Mohamad
Dr. Fisal Bin Hj. Ahmad
Bachelor of Food Science (Food Service and Nutrition)
School of Food Science and Technology
Sweet potato (Ipomoea batatas) or ubi keledek is widely consumed in Malaysia. It
contains biochemical compounds that beneficial for human health such as carbohydrate,
fibre and antioxidants. The common cooking methods for this tuber are boiling and
steaming, however information on the effects of cooking methods on physicochemical
properties, antioxidants activity and sensory acceptability of this tuber is limited. The
objectives of this study are to determine the effects of cooking methods (boiling,
steaming, baking and microwave) on the physicochemical properties, antioxidant activity
and sensory acceptability of sweet potato. Analyses of proximate, anthocyanin, total
phenolic content, antioxidant activity (DPPH and ABTS), texture, colour and sensory
acceptability will be carried out in this study. It is expected that boiling and steaming
methods will decrease the carbohydrate content in tuber. Baking and microwave methods
will increase fat, protein, fibre and carbohydrate contents. The texture and colour will be
changed by all cooking methods.
1152 | UMT UNDERGRADUATE RESEARCH DAY