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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/12792

Title: Evaluation of 10 genotypes of sweetpotato for fries
Authors: Laryea, Damian
Koomson, Debora
Oduro, Ibok
Carey, Edward
Keywords: beta-carotene
browning index
sweetpotato fries
vitamin A
Issue Date: 2019
Publisher: Wiley Periodicals
Citation: Laryea D, Koomson D, Oduro I, Carey E. Evaluation of 10 genotypes of sweetpotato for fries. Food Sci Nutr. 2019;7:589–598. https://doi.org/10.1002/fsn3.881
Abstract: The potential use of selected genotypes of sweetpotato for fries was evaluated. Moisture, fat, browning index, and beta-carotene content of fries from 10 sweetpotato genotypes, Apomuden, Bohye, Nanungungu, Otoo, CIP442162, Patron, CIP440390, Obare, Dadanyuie, and Tu-Purple, were determined by standard methods. Sensorial properties of the fries were further evaluated by an in-house trained panel of eight members using standard methods. Fat content was highest in CIP442162 and low in Dadanyuie, while beta-carotene content decreased by 44.27% in Bohye and 13.20% in Nanungungu after frying. Browning index was highest in the orange-fleshed and purple genotypes, but this was mostly due to their flesh colors and not the frying conditions. Fries from orange-fleshed genotypes, Apomuden and Nanungungu, were considered to be sweeter than the other genotypes. Detection of caramel and starch (rawness sensation) was very low for all genotypes assessed. Oily mouthcoat, moistness, and sogginess were detected in mostly the orange-fleshed genotypes, particularly Apomuden and Nanungungu. Tu-Purple, Bohye, and CIP440390 produced moderately crunchy fries and had the highest score for desirable attributes compared with the other genotypes. Tu-Purple, Bohye, and CIP440390 could be explored in commercial production of fries for enhanced utilization of developed sweetpotato genotypes.
Description: An article published by Wiley Periodicals and also available at DOI: 10.1002/fsn3.881
URI: http://hdl.handle.net/123456789/12792
Appears in Collections:College of Science

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