Oil Content in Fried Processed Sweetpotato Products

Hagenimana, V.; Karuri, Edward G.; Oyunga, Mary Anyango

doi:10.1111/j.1745-4549.1998.tb00809.x

Cited by 19 publications

(15 citation statements)

References 7 publications

(3 reference statements)

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“…This could explain these results. In the case of deepfrying of products, for instance doughnuts and chips, the amount of fat absorption is important due to nutritional concern of high fat intake, as well as the high cost of cooking oil (Hagenimana et al, 1998). In their study a linear relationship was found between dry matter content of the raw sweetpotatoes and the level of oil uptake, therefore, using the right variety will be very important in preparation of these products.…”

Section: Discussionmentioning

confidence: 97%

Consumer acceptability of four products made from beta-carotene-rich sweet potato

Laurie¹,

Heerden²

2012

Afr. J. Food Sci.

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Beta-carotene-rich (orange-fleshed) sweet potato is one of a few new crops, which is an excellent source of energy and important nutritive substances that can contribute to improve the nutrient status of communities. The crop is being promoted in the developing world as a source of provitamin A towards alleviating vitamin A deficiency (VAD). The purpose of the study was to determine the consumer acceptability of four products made from β-carotene-rich sweetpotato namely chips, doughnuts, juice and sweet potato leaves (cooked green vegetable dish). Consumer testing (n=950) was conducted in six target sites in Limpopo, Mpumalanga, North West and KwaZulu-Natal Province of South Africa. The product acceptability was high varying between 85 and 95%, with the highest acceptability for doughnuts. The results further indicated that on average 92% of the consumers liked the colour of the four products, 87% of the consumers would buy the products and 88% indicated that they will make the products at home. The older respondents were more willing to buy and make these products as opposed to younger consumers. Consumers in different regions and in different age groups showed interest in the products. It is therefore recommended that these products are introduced to the formal as well as the informal sector.

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Section: Discussionmentioning

confidence: 97%

Consumer acceptability of four products made from beta-carotene-rich sweet potato

Laurie¹,

Heerden²

2012

Afr. J. Food Sci.

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“…Sweetpotato as flour or mashed lowered costs and increased the net revenue of snack food sellers and bakers. Mandazi made with mashed sweetpotato absorbs considerably less oil (an expensive ingredient) than those made with wheat flour alone (Hagenimana et al, 1998).…”

Section: I P • S O C I a L S C I E N C E S W O R K I N G P A P E R mentioning

confidence: 99%

Unleashing the potential of sweetpotato in Sub-Saharan Africa Current challenges and way forward

Andrade¹,

Barker²,

Cole³

et al. 2009

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The Social Sciences Working Paper Series is intended to advance social science knowledge about production and utilization of potato, sweetpotato, and root and tuber crops in developing countries to encourage debate and exchange of ideas. The views expressed in the papers are those of the author(s) and do not necessarily reflect the official position of the International Potato Center. Comments are invited.

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“…As such, their consumption is of concern to nutritionists who advocate a decrease or an increase of fat content in the diet depending on the part of the world where they are based. Hagenimana et al [6] found oil to be among the most expensive ingredients in processing home based foods. French fries with lower oil content and equivalent sensory attributes are expected to be accepted by the increasing number of cautious consumers.…”

Section: Introductionmentioning

confidence: 99%

Influence of potato cultivar and stage of maturity on oil content of French fries (chips) made from eight Kenyan potato cultivars

Abong¹,

Okoth²,

Karuri³

et al. 2009

African Journal of Food, Agriculture, Nutrition and Development

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French fries (chips) are increasingly becoming indispensable in menus of many restaurants and hotels in major Kenyan towns due to their relatively lower consumer prices compared to other foods. When foods are deep-oil-fried, the amount of oil absorbed by the food is important since nutritionally, the amount of oil absorbed has a marked bearing on the number of calories supplied by the food. Fried foods such as chips may contain a considerable amount of oil to such extent that their consumption is of concern to nutritionists who advocate for a decrease or an increase of fat content in the diet depending on the part of the world where they are based. Chips with lower oil content and equivalent sensory attributes are expected to be highly accepted by consumers. The influence of potato cultivar and stage of maturity on uptake of oil into chips was investigated using eight Kenyan cultivars including five varieties (Tigoni, Desiree, Dutch Robyjn, Kenya Karibu, and Kenya Sifa) and three promising potato clones coded as 393385.47, 391696.96 and 393385.39. The eight cultivars were grown under cultural standard conditions at the National Potato Research Centre, Tigoni. The crop was dehaulmed two weeks before harvesting and allowed to cure at ambient air conditions (15-19 o C/86-92 % RH) for three weeks. The potatoes were harvested at 90 or 120 days after planting. The variety of potato used had a significant effect (P≤0.05) on oil uptake, with Dutch Robyjn having the lowest oil content. The cellular structures may have affected the oil uptake into the chips by influencing solid content, moisture loss during frying or damage done to original anatomy during processing. Harvesting before maturity significantly (P≤0.05) increased oil content of chips when compared to those prepared from mature tubers. There is need for processors to wisely choose the potato cultivar in order to produce French fries with low oil content.

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Oil Content in Fried Processed Sweetpotato Products

Cited by 19 publications

References 7 publications

Consumer acceptability of four products made from beta-carotene-rich sweet potato

Consumer acceptability of four products made from beta-carotene-rich sweet potato

Unleashing the potential of sweetpotato in Sub-Saharan Africa Current challenges and way forward

Influence of potato cultivar and stage of maturity on oil content of French fries (chips) made from eight Kenyan potato cultivars

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