Purple-fleshed sweet potato genotypes as the ingredients for crisps and noodle making

Abstract

The presence of anthocyanins in purple-fleshed sweet potato has been intensively promoted as functional foods regarding its high antioxidant activity and essential health benefits. Therefore, a number of attractive and nutritious food products needs to be developed in order to diversify the utilization and increase the consumption. As selected promising purple-flesh sweet potato genotypes have been available, their suitability prepared for different food products needs to be studied. About 12 genotypes of sweet potato with varied purple color intensity or deepness were processed into crispy chips (crisps) and noodles and evaluated their physical properties (yield, lightness, hardness) and sensorial attributes (color, aroma, texture, taste) using a Hedonic test with 20 panelists. The results showed that sweet potato genotypes with purple flesh in combination with yellow/orange or white color, namely MSU 06046-74, Antin 1, and MSU 06044-05 were suitable for crisps making, followed by those with medium purple color, such as Aya Murasaki, MIS 0612-73, MIS 0614-02, MIS 0601-22, and MSU 06014-51. Conversely, sweet potato with deep purple color, namely MSU 06028-71 and MSU 06046-48 were tailored for the ingredients of noodles. This information would be useful for releasing new purple sweet potato varieties in addition to their excellent agronomic traits.

Anthocyanin-Rich Vegetables for Human Consumption—Focus on Potato, Sweetpotato and Tomato

“…CIP genebank include 16 purple-fleshed sweet potato (PFSP) accessions as sources of root anthocyanins ( , accessed on 22 January 2022). Six-fold differences in anthocyanin contents among purple-fleshed sweet potato germplasm have been recorded [ 42 ].…”

“…For example, sweet potato genotypes with purple flesh in combination with yellow/orange or white color (MSU 06046-74, ‘Antin 1′, MSU 06044-05) were suitable for making crispy chips followed by those with medium purple color (‘Aya Murasaki’, MIS 0612-73, MIS 0614-02, MIS 0601-22, MSU 06014-51). Conversely, sweet potato with deep purple color (MSU 06028-71, MSU 06046-48) was more suitable for noodles [ 42 ]. Such attributes may be exploited in breeding program to develop product-based sweet potatoes.…”