2019
DOI: 10.1002/fsn3.881
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Evaluation of 10 genotypes of sweetpotato for fries

Abstract: The potential use of selected genotypes of sweetpotato for fries was evaluated. Moisture, fat, browning index, and beta‐carotene content of fries from 10 sweetpotato genotypes, Apomuden, Bohye, Nanungungu, Otoo, CIP442162, Patron, CIP440390, Obare, Dadanyuie, and Tu‐Purple, were determined by standard methods. Sensorial properties of the fries were further evaluated by an in‐house trained panel of eight members using standard methods. Fat content was highest in CIP442162 and low in Dadanyuie, while beta‐carote… Show more

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Cited by 12 publications
(13 citation statements)
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“…Generally, surface browning was low in all varieties (1.4‐3.4 in market survey varieties and 0.2–4.7 in community survey varieties), suggesting that frying was carefully carried out. However, differences surface browning could be attributed to possible reducing sugar contents in the different varieties (Caetano et al ., 2018; Laryea et al ., 2018).…”
Section: Resultsmentioning
confidence: 99%
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“…Generally, surface browning was low in all varieties (1.4‐3.4 in market survey varieties and 0.2–4.7 in community survey varieties), suggesting that frying was carefully carried out. However, differences surface browning could be attributed to possible reducing sugar contents in the different varieties (Caetano et al ., 2018; Laryea et al ., 2018).…”
Section: Resultsmentioning
confidence: 99%
“…Dan Silver, Obare, Purupuru, Dan Bakalori were also described by panel to have high crispy texture among the community survey varieties. The deep orange‐fleshed cultivar, SARI‐Nan (28.4% dry matter content), was observed to have the highest soggy and oily attributes, in line with previous reports (Tomlins et al ., 2012; Laryea et al ., 2018). Orange‐fleshed cultivars utilised to date in West Africa have typically had lower dry matter content than white‐fleshed local varieties, and the complex interaction between moisture, oil and heat transfer during frying could have contributed to the soggy and oily nature of SARI‐Nan (Varela et al ., 2008; Fetuga et al ., 2014; Sato et al ., 2018).…”
Section: Resultsmentioning
confidence: 99%
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“…Laryea et al . (2019) reported on the evaluation of 10 genotypes in Ghana, including released varieties and advanced lines 2 , including oil absorption, carotene loss and sensory evaluation. Fat content of fries varied from 14% to 24%.…”
Section: Relating Physicochemical To Sensory Properties and Consumer mentioning
confidence: 99%