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消费者接受度。本次实验所用甘薯分别为奶油表皮黄肉、粉色表皮黄肉及白色表皮白肉甘薯。研究以百分组成、可溶性固形物、pH值、可滴定酸度、还原糖、总糖、淀粉及色泽等指标对新鲜块茎进行了品质表征。脆片分别采用芥花籽油油炸、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。其常规百分组成与现有文献报道一致，组分差异源于品种类型差异。烤箱烘烤与空气炸制的脆片脂肪与水分含量更低，该特性可延长其货架期。此外，所有经油炸制备的甘薯脆片均获得了品鉴者最高的感官接受度与购买意向。