Effect of Cultivar on Quality Attributes of Sweet Potato Fries and Crisps

Abstract

Effect of cultivar differences on physical and proximate composition, and sensory attributes of sweet potato fries and crisps were determined. Physicochemical and colour characteristics of sweet potato flours and starches were evaluated using Rapid Visco Analyser and Hunter L a b, respectively. Chroma, colour intensity and hue angle were calculated. Objective and sensory parameters of sweet potato fries and crisps were evaluated. Proximate and pasting properties were typical of sweet potato tubers, flour and starches. Maltose (0.05% -0.08%), sucrose (0.05% -1.60%) contents of sweet potato were significantly different (p < 0.05). Amylose and amylopectin contents of sweet potato starches were 19.5% -24.6% and 75.4% -80.5%, respectively. Swelling power and solubility were 2.42 -2.88 and 0.11 -0.32, 5.01 and 0.02 -3.00 for flours and starches, respectively. Lovers name fries showed significantly better appearance, while Big Red and Black Vine fries showed similar sensory scores. No significant difference occurred in all the sensory attributes of crisps of the sweet potato cultivars.

Sweet potato/potato starch and Abelmoschus esculentus‐gum blends: Thermal and textural properties

“…This proposed explanation is supported by the DSC data to be discussed later, where the Δ H and peak temperature of sweet potato starch was higher than potato starch. As reported by other researchers, the high phosphorous content of potato starch is the cause for the high viscosity relative to sweet potato, which was 847 ppm phosphorous and 231 ppm, respectively . It is well recognized in the literature that, starch/water/gum mixture is regarded as biphasic system, where the gum is found in the continuous phase and its concentration increases as starch granules swell by absorbing water in the course of heating .…”

“…The difference between the two starches could be attributed to the higher amylose content of the sweet potato starch (23–25%) versus (16–18%) for the potato starch. The average granular size of potato starch was reported as 36 µm, while sweet potato was around 18.5 µm . Therefore, the difference could be attributed to the granule size as well.…”

Yellow sweet potato flour: use in sweet bread processing to increase β-carotene content and improve quality

“…Ali et al (2012) found L* values ranging from 72.2 to 79.7, a* values from -1.8 to 13 and b* values from 13.1 to 30.2 for this tuber. Amenya and Wilson (1997) have reported that the intensity of the orange color is an indicator of the concentration of β-carotene, which is the main carotenoid with pro-vitamin A activity, thus color measurements may be used to rapidly assess the contents of this compound.…”

Bihon Type Noodles From Heat Moisture Treated Starch of Four Varieties of Sweet Potato

“…The low moisture content of native starch from yellow tuber sweet potato (7.32%) and modified starch of orange tuber sweet potato (8.50%) was an evidence of good drying regime. The moisture content of sweet potato starch was dependant on the process used for drying (Ali et al 2012). HMT process gave the significant effect (P<0.05) on degree of acidity of starch.…”