Effect of Cultivar on Quality Attributes of Sweet Potato Fries and Crisps

Nafeesa Ali, Kolawole O. Falade, John O. Akingbala

Department of Food Technology, University of Ibadan, Ibadan, Nigeria..
Food Science and Technology Unit, Department of Chemical Engineering, The University of the West Indies, St Augustine, Tri- nidad.

DOI: 10.4236/fns.2012.32033                

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 < 0.05). Amylose and amylopectin contents of sweet potato starches were 19.5% - 24.6% and 75.4% - 80.5%, respectively. Swelling power and solubility were 2.42 - 2.88 and 0.11 - 0.32, 5.01 and 0.02 - 3.00 for flours and starches, respectively. Lovers name fries showed significantly better appearance, while Big Red and Black Vine fries showed similar sensory scores. No significant difference occurred in all the sensory attributes of crisps of the sweet potato cultivars.

Keywords

Sweet Potato Cultivars; French Fries; Crisps; Starches; Pasting Properties; Sensory Attributes

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1]	J. A. Woolfe, “Sweet Potato—Past and Present,” In: J. A. Woolfe, Ed., Sweet Potato: An Untapped Food Resource, Cambridge University Press, Cambridge, 1992, pp. 15-40.
[2]	A. J. Aina, K. O. Falade, J. O. Akingbala and P. Titus, “Physico-Chemical Properties of Twenty-One Caribbean Sweet Potato Cultivars,” International Journal of Food Science and Technology, Vol. 44, No. 9, 2009, pp. 16961704. doi:10.1111/j.1365-2621.2009.01941.x
[3]	A. J. Aina, K. O. Falade, J. O. Akingbala and P. Titus, “Physico-Chemical Properties of Twenty-One Caribbean Sweet Potato Starch,” Food and Bioprocess Technology. doi:10.1007/s11947-009-0316-6.
[4]	T. Zhang and C. G. Oates, “Relationship between Amylase Degradation and Physico-Chemical Properties of Sweet Potato Starches,” Food Chemistry, Vol. 65, No. 2, 1999, pp. 157-163. doi:10.1016/S0308-8146(98)00024-7
[5]	International Potato Center (CIP) Report, “McKnight Foundation CCRP East African Regional Sweetpotato Project Annual Report,” International Potato Center, Nairobi, April 2005-March 2006.
[6]	H. Sies and W. Stahl, “Vitamins E and C, β-Carotene, and Other Carotenoids as Antioxidants,” American Journal of Clinical Nutrition, Vol. 62, No. 6, 1995, pp. 1315S1321S.
[7]	R. F. Zakaria, “Consumption of Local Fruits and Vegetables Improved Plasma Antioxidant and Immunological Status of Industry Workers Prone to Oxidative Stress,” Prosiding Seminar eknologi Pangan, Bogor, 1997, pp. 116122.
[8]	V. Hagenimana, E. Carey, J. Low, S. Gichuki, C. Owori, A. Oyunga and J. N. Malinga, “Sweet Potato Post Harvest in East Africa,” CIP Sub-Project Annual Progress Report, CIP Library, Lima, 1993, pp 24-50.
[9]	S. J. Tian, J. E. Rickard and J. M. V. Blanshard, “Physiochemical Properties of Sweet Potato Starch,” Journal of Science of Food and Agriculture, Vol. 57, No. 4, 1991, pp. 459-491. doi:10.1002/jsfa.2740570402
[10]	Z. Chen, H. A. Schols and A. G. J. Voragen, “Starch Granule Size Strongly Determines Starch Noodle Processing and Noodle Quality,” Journal of Food Science, Vol. 68, No. 5, 2003, 1584-1589. doi:10.1111/j.1365-2621.2003.tb12295.x
[11]	L. S. Collado, R. C. Mabesa and H. Corke, “Genetic Variation in the Physical Properties of Sweet Potato Starch,” Journal of Agriculture and Food Chemistry, Vol. 47, No. 10, 1999, pp. 4195-4201. doi:10.1021/jf990110t
[12]	J. C. Bouwkamp, “Sweet Potato Products: A Natural Resource for the Tropics,” CRC Press, Boca Raton, 1985, pp. 158-159.
[13]	W. M. Walter Jr. and C. S. Palma “Effect of Long-Term Storage on Cell Wall Neutral Sugars and Galacturonic Acid of Two Sweet Potato Cultivars,” Journal of Agriculture and Food Chemistry, Vol. 44, No. 1, 1996, pp. 278-281. doi:10.1021/jf950101u
[14]	A. M. Garcia and M. W. Walter Jr., “Physicochemical Characterization of Starch from Peruvian Sweet Potato Selections,” Starch/St?rke, Vol. 50, No. 8, 1998, pp. 331337. doi:10.1002/(SICI)1521-379X(199808)50:8<331::AID-STAR331>3.0.CO;2-J
[15]	C. J. O’Connor, K. J. Fisk, B. G. Smith and L. D. Melton, “Fat Uptake in French Fries as Affected by Different Potato Varieties and Processing,” Journal of Food Science, Vol. 66, No. 6, 2001, pp. 903-908. doi:10.1111/j.1365-2621.2001.tb15194.x
[16]	A. Peshin, “Characterization of Starch Isolated from Potato Tubers (Solanum tuberosum L.),” Journal of Food Science and Technology, Vol. 38, No. 5, 2001, pp. 447449.
[17]	AACC, “Approved Methods of the AACC,” 10th Edition, American Association for Clinical Chemistry, St. Paul, 2000.
[18]	G. B. Crosbie, “The Relationship between Swelling Properties, Paste Viscosity and Boiled Noodle Quality in Wheat Flours,” Journal of Cereal Science, Vol. 13, No. 2, 1991, pp. 145-150. doi:10.1016/S0733-5210(09)80031-3
[19]	K. Jangchud, Y. Phimolsiripol and V. Haruthaithanasan, “Physicochemical Properties of Sweet Potato Flour and Starch as Affected by Blanching and Processing,” Starch/ St?rke, Vol. 55, No. 6, 2003, pp. 258-264. doi:10.1002/star.200390053
[20]	H. J. Bradbury and D. W. Holloway, “Effect of Cooking and Storage in Sweet Potato,” Australian Center for International Agricultural Research, Canberra, 1988, pp. 103108
[21]	A. E. Purcell and M. Walter Jr., “Stability of Amino Acids during Cooking and Processing of Sweet Potatoes,” Journal of Agriculture and Food chemistry, Vol. 30, No. 3, 1982, pp. 443-444. doi:10.1021/jf00111a008
[22]	W. M. Walter Jr., G. L. Catignani, L. L. Yow and D. H. Porter, “Protein Nutritional Value of Sweet Potato,” Journal of Agriculture and Food Chemistry, Vol. 31, No. 5, 1983, pp. 947-949. doi:10.1021/jf00119a006
[23]	W. M. Walter Jr. and G. L. Catignani, “Biological Quality and Composition of Sweet Potato Protein Fractions,” No. 4, Journal of Agriculture and Food Chemistry, Vol. 29, 1981, pp. 797-799. doi:10.1021/jf00106a027
[24]	H. M. Makki, A. Y. Abdel-Rahaman, M. K. M. Khalil and M. S. Mohammed, “Chemical Composition of Egyptian Sweet Potatoes,” Food Chemistry, Vol. 20, No. 1, 1986, pp. 39-44. doi:10.1016/0308-8146(86)90165-2
[25]	S. N. Moorthy, “Physicochemical and Functional Properties of Tropical Tuber Starches: A Review,” Starch/St?rke, Vol. 54, No. 12, 2002, pp. 559-592. doi:10.1002/1521-379X(200212)54:12<559::AID-STAR2222559>3.0.CO;2-F
[26]	L. Davies, “Starch-Composition, Modifications, Applications and Nutritional Value in Foodstuffs,” In: D. J. Thomas and W. A. Atwell, Eds., Starches: Practica Guides for the Food Industry, Eagan Press, St. Paul, 1995, pp. 44-52.
[27]	D. B. Wankhede and S. U. Sajjan, “Isolation and Physicochemical Properties of Starch Extracted from Elephant Foot Yam (Amorphophallus compalunatus),” Starch/Starke, Vol. 42, 1981, pp. 460-464.
[28]	V. Rasper, “Investigation on Some Starches from Some West African Root Crops,” Process International Symposium of Tropical Root Crops, Vol. 2, No. 6, 1967, pp. 6072.
[29]	A. Bengtssona, A. Namutebib, A. M. Larsson and U. Svanberg, “Effects of Various Traditional Processing Methods on the All-Trans-b-Carotene Content of OrangeFleshed Sweet Potato,” Journal of Food Composition and Analysis, Vol. 21, No. 2, 2008, pp. 134-143. doi:10.1016/j.jfca.2007.09.006
[30]	L. M. K’osambo, E. E. Carey, A. K. Misra, J. Wilkes and V. Hagenimana, “Influence of Age, Farming Site, and Boiling on Pro-Vitamin A Content in Sweet Potato (Ipomoea batatas (L.) Lam.) Storage Roots,” Journal of Food Composition and Analysis, Vol. 11, No. 4, 1998, pp. 305321. doi:10.1006/jfca.1998.0591
[31]	L. A. Chandler and S. J. Schwartz, “Isomerization and Loss of Trans-β-Carotene in Sweet Potato as Affected by Processing Treatments,” Journal of Agriculture and Food Chemistry, Vol. 36, No. 1, 1988, pp. 129-133. doi:10.1021/jf00079a033
[32]	J. M. Johnson, E. A. Davis and J. Gordon, “Interactions of Starch and Sugar Water Measured by Electron Spin Resonance and Differential Scanning Calorimetry,” Cereal Chemistry, Vol. 67, No. 3, 1990, pp. 286-291.
[33]	M. M. Bean and W. T. Yamazaki, “Wheat Starch Gelatinization in Sugar Solutions,” Cereal Chemistry, Vol. 55, No. 6, 1978, pp. 936-944.
[34]	W. Prinyawiwatkul, K. H. McWatters, L. R. Beuchat and R. D. Phillips, “Functional Characteristics of Cowpea (Vigma unguiculata) Flour and Starch as Affected by Soaking, Boiling, and Fungal Fermentation before Milling,” Food Chemistry, Vol. 58, No. 4, 1997, pp. 361-372. doi:10.1016/S0308-8146(96)00259-2
[35]	Anonymous, “Applications Manual for the Rapid Visco Analyser” Newport Scientific Pty. Ltd., Warriewood, 1998, pp. 40-46.
[36]	O. R. Fennema, “Food Chemistry,” 3rd Edition, Marcel Dekker, Inc., New York, 1996, p. 505.
[37]	R. Hoover, “Composition, Molecular Structure, and Physicochemical Properties of Tuber and Root Starches: A Review,” Carbohydrate Polymer, Vol. 45, No. 3, 2001, pp. 253-267. doi:10.1016/S0144-8617(00)00260-5