Location: Food Science Research
Project Number: 6070-41000-008-16-R
Project Type: Reimbursable Cooperative Agreement
Start Date: May 1, 2013
End Date: Dec 31, 2015
1. Evaluate a selected number of new breeding lines with varying flesh-colors for processing quality of frozen French fries. 2. Investigate the biochemical changes in selected clones during long-term storage and their effect on the quality of the frozen products.
Approximately 40 advanced clones from the breeding program at NC State University will be evaluated for frozen fries. These clones have varying flesh colors (yellow, orange and purple) and might have better processing characteristics than current commercial cultivars. Samples will be analyzed for dry matter content and levels of reducing sugars approximately 1-2 months after harvest. Samples of the most promising clones identified (5-10) will be sent to the company each year after they have been in storage for 4, 6 and 9 months. The company will conduct frying tests with these materials and analyze them for properties that are considered important in processing. Selected breeding lines will be stored for further biochemical characterization. Root samples will be periodically taken during long-term storage to evaluate the changes in sugars and French fry quality. Data will be analyzed to establish the relationship between physico-chemical properties and the quality of frozen sweetpotato products.