Physicochemical Properties of SWEET Potato Chips (Ipomoea batatas)
Domingos Afonso Domingos,
Abel Alberto Massingue Júnior,
Ezequiel Carlitos Mutie
et al.
Abstract:Aims: The study aimed to produce and characterize sweet potato-based chips, focusing on pH, titratable acidity, moisture, ash, fat, protein, carbohydrates, and calorific value. Sensory quality was assessed using acceptance tests.
Study Design: The research followed an experimental design with four formulations of sweet potato chips.
Methodology: Four different formulations of sweet potato chips were prepared, varying in the addition of ingredients such as sodium chloride and spice seasoning. Variou… Show more
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