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ARS Home » Southeast Area » Raleigh, North Carolina » Food Science Research » Research » Publications at this Location » Publication #65639


item Walter Jr, William

Submitted to: Food Quality Journal
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/31/1996
Publication Date: N/A
Citation: N/A

Interpretive Summary: In view of the difficulty encountered by food processors when trying to control textural properties of processed sweetpotato (SP) products, we used our newly developed base treatment process to prepare SP French fries (SPFF). Using this process, we made fries from SPs which had been stored for 3 and 12 months and had them evaluated by sensory panels. We found that firmness retention of alkali-treated samples increased two-fold or more than the untreated control depending on root age. Sensory results indicated that treating one year old SPs with the base, sodium phosphate, followed by neutralization, resulted in a product with a more acceptable texture than the untreated control. However for the three month sample treated and control samples were equally acceptable to the panel in spite of the increased firmness of the treated samples. Although the panelists did not detect any off-flavor in the treated samples, comments indicated that the treated samples were blander and less sweet than were the controls. In our opinion, this can be an advantage, since it makes the product more versatile, i.e., flavorings such as salt, sugar, spices, etc. could be added according to consumer preference. This process has potential application in production of SPFF from roots stored up to one year.

Technical Abstract: An alkali vacuum infiltration method was used to increase firmness retention of sweetpotato French fries (SPFF) made from SPs processed after 1 yr and after 3 months' harvest. Firmness retention was increased when using a phosphate or a calcium chloride salt, regardless of root age. Sensory results indicated that treating 1 yr old SP with sodium phosphate produced an acceptable texture for the resulting SPFF. However, this textural optimization was not perceived of SPFF prepared from 3 month old SP. The increase in firmness retention of 100% by the calcium chloride treatment did not result in an acceptable hedonic texture for SPFF.