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