Physical and Chemical Properties of Restructured Sweetpotato Stick from Three Sweetpotato Cultivars

Abstract

Restructured Sweetpotato Stick (RSS) was developed in attempt to overcome the lack of sweetpotato availability during off season. Moreover, RSS was produced aimed to control of the adequate qualities caused by the variation characteristics of sweetpotato. The making of RSS from 3 sweetpotato varieties was to study physicochemical and sensory attributes of the final product. RSS was produced using three sweetpotato (SP) varieties with different flesh colour namely White, Yellow and Orange. Samples, including raw materials, intermediate and final products were analyzed for physicochemical attributes. White and Orange cultivars judged generated the good quality RSS. A similar hardness and shearing force of RSS made of White and Orange was found. Proximate compositions on dry base (db) were: protein 3.59 and 2.74%, fat 21.44 and 35.91%, carbohydrate 71.83 and 59.19%; and ash 3.13 and 2.17%, respectively. White cultivar produced the RSS having yellow bright colour, high firmness and low fat content, whereas Orange cultivar generated RSS with bright orange colour, medium firmness but high fat content. RSS made from White and Orange cultivars were preferred with sensory score above the average. Result from this study illustrates that White and Orange sweetpotato cultivars can be used to make a convenient restructured product (RSS).

Evaluation of 10 genotypes of sweetpotato for fries

“…The starch content of the genotypes in their study was in the range of 22.4% to 27.7%. Utomo and Rahman (2015) reported that the white cultivar had the highest starch content (19.30%) which is however higher than the values obtained for the white-fleshed genotypes in this study (Table 1). Utomo (2015) reported starch content to be significantly different (p < 0.05) among three cultivars (white, yellow, and orange).…”

“…These values fall within those obtained in this study. Utomo and Rahman (2015) reported that the white cultivar had the highest starch content (19.30%) which is however higher than the values obtained for the white-fleshed genotypes in this study (Table 1). The pale yellow-fleshed genotype was rather found to have the highest starch content value in this study.…”

“…The a* values ranged from 0.03 to 15.55 (Table 3). These values were found to be in the range (5.84-21.84) reported by Utomo and Rahman (2015).…”

“…However, yam, which was used as a control, recorded the least moisture content with a 10.79% value. Apomuden has very high moisture content; however, the orange-fleshed genotype reported by Utomo and Rahman (2015) may have had much higher dry matter than their white-and yellow-fleshed sweetpotato genotypes reported in their study. This is true because dry matter increases with decrease in moisture content and vice versa.…”

“…(Table 3). This might be due to the color of the raw storage roots, and color change caused by browning during the frying process (Utomo & Rahman, 2015). Bohye was observed to be brighter than the white genotypes (Obare and Dadanyuie).…”