Physicochemical and sensory characteristics of sweet potato chips undergoing different cooking methods

Caetano, Priscilla Kárim; Mariano-Nasser, Flávia Aparecida de Carvalho; Mendonça, Veridiana Zocoler de; Furlaneto, Karina Aparecida; Daiuto, Érica Regina; Vieites, Rogério Lopes

doi:10.1590/1678-457x.08217

Cited by 26 publications

(24 citation statements)

References 13 publications

(18 reference statements)

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“…The moderate proportion of protein is a valuable nutritional factor in the pigmented genotypes due to its contribution of essential amino acids, which makes its flour appreciated to be used as a complement to cereal flours that have small amounts of that amino acid. Purple genotypes showed the highest TSS content, and no major relation to flesh color was observed in accordance with previous studies [8,51].…”

Section: Discussionsupporting

confidence: 92%

“…The mineral content in the soil affects iron and zinc variations in crops [38], just as variations in ash content influence sweetpotato root flesh color. Caetano et al [8] reported values with an average of 1.0% of ash content (AC) in sweetpotato with different flesh colors, suggesting that the genotype does not affect this variable. However, significant differences among sweetpotato cultivars have been reported, showing ash content between 0.6 and 1.0% [15].…”

Section: Introductionmentioning

confidence: 99%

“…Total soluble solids (TSS) content is an important quality parameter that determines the quality of the processed food product [33]. Various studies revealed that TSS varied from 7.30 to 14.57 ºBrix in fresh sweetpotato storage roots, depending on skin and flesh colors [8,23,33,51]. The maturity stage and edaphoclimatic conditions also influence TSS, which is also related to the DMC [23].…”

Section: Introductionmentioning

confidence: 99%

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Genotypic and environmental factors influence the proximate composition and quality attributes of sweetpotato (Ipomoea batatas L.)

et al. 2020

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Background Sweetpotato is an important staple food crop worldwide. The genotype mainly influences the nutritional quality of its storage roots, but environmental conditions could produce significant variations in chemical composition and quality. The aim of this study was to characterize sweetpotato diversity of 20 selected genotypes and identify harvest time (90, 120, and 150 days after planting-DAP) and environmental effects on quality attributes estimated by proximate analysis (dry matter, ash, crude fiber, total protein, and total soluble solids). Red (R), green (G), and blue (B) (RGB) analysis was used to characterize the genotypes phenotypically. Results The results of the current study revealed that flesh color was associated with proximate composition. RGB analysis showed that low B pixel values were present in yellow–orange- and purple-fleshed genotypes, which simultaneously exhibited high total protein content (TPC), ash content (AC), and crude fiber (CF), while cream- and white-fleshed genotypes showed high B pixel values and were related to high dry matter content (DMC). In these genotypes, the high DMC was maintained or increased through harvest time, however, a reduction in the proportion of accumulated AC and TPC was observed. On the other hand, in the pigmented genotypes, DMC increased up to 120 DAP, showing major stability in terms of AC and TPC. Regardless of harvest time, more intense rain events 30 days before harvest, affected the storage of DMC in roots negatively, while AC, TPC, and CF were accumulated more efficiently, or their proportion increased. High temperatures increased total soluble solids (TSS) accumulation and reduced AC, TPC, and CF accumulation. The combined analysis, according to the additive main effects and multiplicative interaction (AMMI) model, confirmed these results. Conclusions These findings indicated that white-fleshed genotypes contain high DMC, although, with lower TPC, AC, and CF contents compared to yellow–orange- and purple-fleshed genotypes. Although there is an increase in DMC in extended harvests (in orange-fleshed genotypes up to 120 DAP), the presence of pre-harvest rain promotes its translocation and loss. On the contrary, TPC, AC, and CF can be kept stable or even increase, except in environments with high temperatures that induce low accumulation. The current study provides a better understanding of the nutritional response of sweetpotato diversity under several growing conditions, which can be recognized and used integrally to improve food quality.

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Section: Discussionsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Genotypic and environmental factors influence the proximate composition and quality attributes of sweetpotato (Ipomoea batatas L.)

et al. 2020

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“…This complex interplay of moisture, vapour and oil with the help of a heating medium changes the physical and chemical properties of the products, which affects consumer acceptability. Attributes generally desired by consumers, such as crispness, crunchiness, brown tint colour and fried flavour, has been found to be a function of its starch and sugar content of the sweetpotato (Varela et al ., 2008; Caetano et al ., 2018; Sato et al ., 2018; Laryea et al ., 2018). Sato et al .…”

Section: Introductionmentioning

confidence: 99%

Sensory characteristics and consumer segmentation of fried sweetpotato for expanded markets in Africa

Dery

Carey²,

Ssali³

et al. 2020

Int J of Food Sci Tech

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“…Previous research has been done to determine what factors affect the sensory properties of potatoes, but much of the research has focused on defects or off-flavors that can potentially affect potato quality or consumer health [4,5]. Another large category of potato sensory studies involves relating sensory data to analytical measurements such as moisture content or hardness [6][7][8]. There are fewer studies that have explored differences in sensory properties across varieties, but Jansky [9] compared the sensory properties of baked potatoes for thirteen different cultivars.…”

Section: Introductionmentioning

confidence: 99%

Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes

Ciccone¹,

Chambers²,

Chambers³

et al. 2020

Foods

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There are many ways to prepare potatoes that each provide a unique set of sensory properties. However, when conducting a descriptive sensory study, it is important to utilize a cooking method that will highlight, and not distract from, the sensory differences among potato samples due to factors such as variety or growing conditions. This study aimed to determine which of five cooking methods results in the best differentiation among potato varieties to recommend a single method for use in future descriptive sensory studies. Five different potato varieties were each prepared using boiling, mashing, baking, frying, and air frying methods. The samples were provided to six highly trained descriptive panelists and evaluated by consensus using a modified high identity traits (HITs) method. Panelists evaluated the aroma, flavor, and texture to develop a list of up to five total HITs per sample. Additionally, panelists scored each sample for degree of difference (DOD) from the control. Based on the HITs profiles and DOD scores, mashing, baking, and air frying methods were all effective in differentiating the samples. Frying and boiling methods introduced too much variation and are not recommended for sample differentiation. Ultimately, the method chosen for future research would depend on the study objectives.

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Physicochemical and sensory characteristics of sweet potato chips undergoing different cooking methods

Cited by 26 publications

References 13 publications

Genotypic and environmental factors influence the proximate composition and quality attributes of sweetpotato (Ipomoea batatas L.)

Genotypic and environmental factors influence the proximate composition and quality attributes of sweetpotato (Ipomoea batatas L.)

Sensory characteristics and consumer segmentation of fried sweetpotato for expanded markets in Africa

Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes

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