A combination of alkali (sodium phosphate or calcium chloride) infiltration and blanching and their order of application were studied for their efect on the sensory and physico-chemical (moisture, fat, sugars, and shear force) quality of sweetpotato French fries (SPFF) made from sweetpotatoes (SP) stored for 3 months or 1 year. Sensory quality (taste, texture, and overall acceptability) were evaluated using a nine-point hedonic scale. Treatment of SP strips with sodium phosphate solutions prior to blanching caused an increase in firmness as compared with untreated strips. For SPFF produced from SP stored 3 months, sensory quality of treated SPFF was indistinguishable from untreated SPFF. However, for SP processed at I year of storage, the sensory texture of treated samples was more acceptable than the sensory texture of untreated samples. Shear force data indicated that the frmest samples did not have the most acceptable sensory texture, indicating that there is an optimal level of shear force that gives the "right" amount of resistance to chewing to result in a more acceptable product. This process can be used in the manufacture SPFFfiom SP stored up to 1 year.
Jewel cultivar SP stored 1, 5, and 10 months afer harvest were peeled, cut into pieces, treated, and canned in 15 and 30 deg Bnk syrups. Samples were evaluated for degree of disintegration (wholeness), firmness (shear force), chemical composition, and sensory acceptance. Untreated samples (controls) disintegrated as storage time prior to processing increased, while treated samples remained intact; firmness and sensory texture scores declined with increasing storage time. Treated samples were significantly firmer than controls throughout the study, and, although shear force declined over time, sensory panelists did not detect any texture change. Overall sensory acceptance at 10 months was greatest for phosphate-treated samples in 30 deg Brix syrup. i?us, the alkali-neutralization process retains firmness, wholeness, and sensory quality of SP canned afer long-term storage. This process will permit commercial processing of SP roots stored for up to 10 months.
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