Physicochemical and sensory characteristics of sweet potato chips undergoing different cooking methods

Abstract The current study aimed to evaluate the feasibility and acceptability of sweet potato chips from three cultivars undergoing different cooking methods. The sweet potatoes used were cream peel with yellow-flesh, pink peel with yellow-flesh and white peel with white-flesh. Fresh tubers were characterized in terms of centesimal composition and the following contents: soluble solids, pH, titratable acidity, reducing sugar, total sugar, starch and colour. Chips were deep-fried with canola oil, commercial oven-baked and air fried. Therefore, the three sweet potato cultivars did not differ statistically in terms of reducing sugars; however, TB presented the lowest starch content. The centesimal composition was accordingly the literature whose differences referred to the type of cultivar. Oven-baked and air fried chips presented the lowest fat and moisture content, which increased their shelf life. Furthermore, all deep-fried sweet potato chips showed the best sensory acceptance and purchase intent by tasters.

摘要 本研究旨在评估三种经不同烹饪方式处理的甘薯品种所制甘薯脆片的可行性与接受度。实验所用甘薯分别为黄肉奶油皮、黄肉粉皮以及白肉白皮三个品种。对新鲜块根开展百分组成分析，并检测了以下指标：可溶性固形物、pH值、可滴定酸度、还原糖、总糖、淀粉含量及色泽。脆片分别采用菜籽油油炸、商用烤箱烘烤与空气炸制三种方式制备。结果表明，三种甘薯品种的还原糖含量无统计学差异，但TB品种的淀粉含量最低。本次测得的百分组成与相关文献报道相符，其差异由品种类型所致。烤箱烘烤与空气炸制的脆片脂肪与水分含量最低，这延长了其货架期。此外，所有油炸甘薯脆片均获得了品鉴者最高的感官接受度与购买意愿。