|MARINOS, NICHOLAS - Former ARS Employee|
|SATO, AI - North Carolina State University|
|TRUONG, VAN-DEN - Former ARS Employee|
Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/17/2021
Publication Date: 5/1/2021
Citation: Allan, M.C., Marinos, N., Johanningsmeier, S.D., Sato, A., Truong, V.D. 2021. Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries. Journal of Food Science. 86:1819-1834. https://doi.org/10.1111/1750-3841.15725.
Interpretive Summary: Without the aid of a batter, sweetpotato French fries tend to be soft and limp – undesirable attributes in a fried food. The physiochemical properties of starch, the most abundant component in sweetpotato fries, was further explored in this study to better understand the properties of sweetpotato starch that influence sweetpotato French fry textures. These findings can be used by sweetpotato processors and breeders for developing new sweetpotato varieties that are designed for production of fried products with desirable textures.
Technical Abstract: Sweetpotato French fry (SPFF) textures have been associated with dry matter and starch contents, but these do not fully account for all textural differences. This study investigated the relationships between the physicochemical properties of sweetpotato starch and textural attributes of sweetpotato fries. Starches from 16 sweetpotato genotypes that varied in dry matter content were isolated and analyzed. The amylose content, pasting temperatures and viscosities, and textural properties of equilibrated starch gels were measured. Correlational analysis was performed with the respective SPFF mechanical and sensory texture attributes. Sweetpotato starch amylose content ranged from 17.3% to 21.1%, and the pasting and gel textural properties varied significantly between starches. Starch from orange-fleshed sweetpotatoes had lower pasting temperatures than starches from yellow/cream-fleshed genotypes, 72.2 ± 2.0 and 75.5 ± 1.1 'C, respectively. Notable inverse correlations were observed between the starch pasting temperature and perceived moistness (r = –0.63) and fibrousness (r = –0.70) of fries, whereas SPFF denseness was positively associated with starch pasting viscosity (r = 0.60) and nonstarch alcohol-insoluble solids content. Fry textures were likely affected by cooked starch properties, which should be considered when selecting varieties for sweetpotato fries.