Evaluation of 10 genotypes of sweetpotato for fries

Abstract

The potential use of selected genotypes of sweetpotato for fries was evaluated. Moisture, fat, browning index, and beta‐carotene content of fries from 10 sweetpotato genotypes, Apomuden, Bohye, Nanungungu, Otoo, CIP442162, Patron, CIP440390, Obare, Dadanyuie, and Tu‐Purple, were determined by standard methods. Sensorial properties of the fries were further evaluated by an in‐house trained panel of eight members using standard methods. Fat content was highest in CIP442162 and low in Dadanyuie, while beta‐carotene content decreased by 44.27% in Bohye and 13.20% in Nanungungu after frying. Browning index was highest in the orange‐fleshed and purple genotypes, but this was mostly due to their flesh colors and not the frying conditions. Fries from orange‐fleshed genotypes, Apomuden and Nanungungu, were considered to be sweeter than the other genotypes. Detection of caramel and starch (rawness sensation) was very low for all genotypes assessed. Oily mouthcoat, moistness, and sogginess were detected in mostly the orange‐fleshed genotypes, particularly Apomuden and Nanungungu. Tu‐Purple, Bohye, and CIP440390 produced moderately crunchy fries and had the highest score for desirable attributes compared with the other genotypes. Tu‐Purple, Bohye, and CIP440390 could be explored in commercial production of fries for enhanced utilization of developed sweetpotato genotypes.

Sensory characteristics and consumer segmentation of fried sweetpotato for expanded markets in Africa

“…Generally, surface browning was low in all varieties (1.4‐3.4 in market survey varieties and 0.2–4.7 in community survey varieties), suggesting that frying was carefully carried out. However, differences surface browning could be attributed to possible reducing sugar contents in the different varieties (Caetano et al ., 2018; Laryea et al ., 2018).…”

“…Dan Silver, Obare, Purupuru, Dan Bakalori were also described by panel to have high crispy texture among the community survey varieties. The deep orange‐fleshed cultivar, SARI‐Nan (28.4% dry matter content), was observed to have the highest soggy and oily attributes, in line with previous reports (Tomlins et al ., 2012; Laryea et al ., 2018). Orange‐fleshed cultivars utilised to date in West Africa have typically had lower dry matter content than white‐fleshed local varieties, and the complex interaction between moisture, oil and heat transfer during frying could have contributed to the soggy and oily nature of SARI‐Nan (Varela et al ., 2008; Fetuga et al ., 2014; Sato et al ., 2018).…”

“…(2018) and Laryea et al . (2018) did not perform consumer sensory evaluations to determine which of these sensory properties drive consumer preference.…”

“…This complex interplay of moisture, vapour and oil with the help of a heating medium changes the physical and chemical properties of the products, which affects consumer acceptability. Attributes generally desired by consumers, such as crispness, crunchiness, brown tint colour and fried flavour, has been found to be a function of its starch and sugar content of the sweetpotato (Varela et al ., 2008; Caetano et al ., 2018; Sato et al ., 2018; Laryea et al ., 2018). Sato et al .…”

Review of knowledge to guide product development and breeding for sweetpotato frying quality in West Africa

“…Laryea et al . (2019) reported on the evaluation of 10 genotypes in Ghana, including released varieties and advanced lines 2 , including oil absorption, carotene loss and sensory evaluation. Fat content of fries varied from 14% to 24%.…”