effect of cultivar on quality attributes of sweet potato fries and crisps甘薯品种对质量属性的炸薯条和薯片.pdfVIP

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effect of cultivar on quality attributes of sweet potato fries and crisps甘薯品种对质量属性的炸薯条和薯片.pdf

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effect of cultivar on quality attributes of sweet potato fries and crisps甘薯品种对质量属性的炸薯条和薯片

Food and Nutrition Sciences, 2012, 3, 224-232 /10.4236/fns.2012.32033 Published Online February 2012 (http://www.SciRP.org/journal/fns) Effect of Cultivar on Quality Attributes of Sweet Potato Fries and Crisps 1 2* 1 Nafeesa Ali , Kolawole O. Falade , John O. Akingbala 1Food Science and Technology Unit, Department of Chemical Engineering, The University of the West Indies, St. Augustine, Tri- nidad; 2Department of Food Technology, University of Ibadan, Ibadan, Nigeria. * Email: kolawolefalade@ Received November 20th, 2010; revised December 10th, 2010; accepted March 10th, 2011 ABSTRACT Effect of cultivar differences on physical and proximate composition, and sensory attributes of sweet potato fries and crisps were determined. Physicochemical and colour characteristics of sweet potato flours and starches were evaluated using Rapid Visco Analyser and Hunter L a b, respectively. Chroma, colour intensity and hue angle were calculated. Objective and sensory parameters of sweet potato fries and crisps were evaluated. Proximate and pasting properties were typical of sweet potato tubers, flour and starches. Maltose (0.05% - 0.08%), sucrose (0.05% - 1.60%) contents of sweet potato were significantly different (p 0.05). Amylose and amylopectin contents of sweet potato starches were 19.5% - 24.6% and 75.4% - 80.5%, respectively. Swelling power and solubility were 2.42 - 2.88 and 0.11 - 0.32, 5.01 and 0.02 - 3.00 for flours and starches, respectively. Lovers name fries showed significantly better appearance, while Big Red and Black Vine fries showed similar sensory scores. No significant difference occurred in all the sensory at- tributes of crisps of the sweet potato cultivars. Keywords: Sweet Potato Cultivars; French Fries; Crisps; Starches; Pasting Properties; Sensory Attributes 1. Introduction