期刊论文

Zhang, Rui;He, JR

英文

Foods

2304-8158

2024

13

6

904-

10.3390/foods13060904

M.X.: Formal analysis, Writing—original draft; J.L.: Investigation, Data curation; J.Y.: Formal analysis, Writing—review and editing; M.W. and W.Z.: Formal analysis; X.Y.: Writing—review and editing; R.Z.: Funding acquisition, Writing—review and editing; J.H.: Conceptualization, Supervision, Writing—review and editing. All authors have read and agreed to the published version of the manuscript. This research was funded by the National Natural Science Foundation of China, grant number 22208255.

本校为第一且通讯机构

Purple sweet potato (PSP) has abundant nutritional compounds, which are valuable constituents of the human diet, but its development and utilization are still in the primary processing phase. This study examined the differences in nutritional characteristics of 10 PSP varieties. A variety of nutritional components were evaluated and comprehensively compared using principal component analysis (PCA) and cluster analysis (CA). The PSP had 60.9-70.1% moisture. The dried PSP had abundant starch (43.9 similar to 67.2%) and dietary fiber (9.40 similar to 16.5%), moderate levels of protein (3.19 simil...