EFFECT OF PROCESSING METHOD ON PRODUCTS MADE FROM SWEET POTATO MASH¹

Abstract

Green and cured (seven days at 29°C and 90% RH) 'Centennial' sweet potato roots were used to make and evaluate frozen and canned mashes and canned whole roots. Fried patties and pies were made from each of the processed products. The frozen mash from green roots was higher in pH while the canned mash from green and cured roots was lower in pH and higher in viscosity. The canned mash had the lowest 'L' and 'a' readings but was rated the highest in color score when made into pies. However, the fried patties were scored higher in color when made from frozen mashes or canned whole roots. Moreover, pies made from low viscous mashes were scored low in texture.

Quality of Sweetpotato Flour During Processing and Storage

“…It produces a low quality, i.e., brown flour, due to the action of oxidase enzymes and is enhanced by mechanical or heat treatment (10,78). To control this problem, different treatments have been suggested: improved mechanical treatment, soaking, and shorter drying times.…”