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A. E. Purcell and M. Walter Jr., “Stability of Amino Acids during Cooking and Processing of Sweet Potatoes,” Journal of Agriculture and Food chemistry, Vol. 30, No. 3, 1982, pp. 443-444. doi:10.1021/jf00111a008

has been cited by the following article:

• TITLE: Effect of Cultivar on Quality Attributes of Sweet Potato Fries and Crisps

  AUTHORS: Nafeesa Ali, Kolawole O. Falade, John O. Akingbala

  KEYWORDS: Sweet Potato Cultivars; French Fries; Crisps; Starches; Pasting Properties; Sensory Attributes

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.2, February 27, 2012

  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