Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries

Abstract

Sweetpotato French fry (SPFF) textures have been associated with dry matter and starch contents, but these do not fully account for all textural differences. This study investigated the relationships between the physicochemical properties of sweetpotato starch and textural attributes of sweetpotato fries.Starches from 16 sweetpotato genotypes that varied in dry matter content were isolated and analyzed. The amylose content, pasting temperatures and viscosities, and textural properties of equilibrated starch gels were measured. Correlational analysis was performed with the respective SPFF mechanical and sensory texture attributes. Sweetpotato starch amylose content ranged from 17.3% to 21.1%, and the pasting and gel textural properties varied significantly between starches. Starch from orange-fleshed sweetpotatoes had lower pasting temperatures than starches from yellow/cream-fleshed genotypes, 72.2 ± 2.0 and 75.5 ± 1.1 • C, respectively. Notable inverse correlations were observed between the starch pasting temperature and perceived moistness (r = -0.63) and fibrousness (r = -0.70) of fries, whereas SPFF denseness was positively associated with starch pasting viscosity (r = 0.60) and nonstarch alcohol-insoluble solids content. Fry textures were likely affected by cooked starch properties, which should be considered when selecting varieties for sweetpotato fries.Practical Application: Without the aid of a batter, sweetpotato French fries (SPFFs) tend to be soft and limp-undesirable attributes in a fried food. The physiochemical properties of starch, the most abundant component in sweetpotato fries, were further explored in this study to better understand the properties of sweetpotato starch that influence SPFF textures. These findings can be used by sweetpotato processors and breeders for developing new sweetpotato varieties that are designed for production of fried products with desirable textures.

Physicochemical properties and molecular structure of starches from different wheat varieties and their influence on Chinese steamed bread

“…The RVA viscosity values were significantly correlated with one another, which was consistent with the report by Allan et al. (2021).…”

Sustainable sweetpotato production in the United States: Current status, challenges, and opportunities

“…Food science and breeding research has been conducted to develop processes and genotypes that are better suited for sweetpotato fries to improve textures and minimize acrylamide formation. It was identified that sweetpotato composition (e.g., starch, moisture, sugar contents), amylase activities, as well as starch viscoelastic, structural, and thermal properties all affect fry textures (Allan & Johanningsmeier, 2022; Allan et al., 2021; Sato et al., 2018). In addition, acrylamide formation can be minimized in sweetpotato fries by processing aids that interfere with the reaction or by removal of acrylamide precursors—reducing sugars and free asparagine (Truong et al., 2014).…”

Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products

“…Sensory traits can thus be quantitatively predicted based on instrumental measurements. [9][10][11][12] In addition, thresholds of texture attributes of RTB foods can be provided to breeders when textural data are juxtaposed with consumer surveys, thereby linking texture from raw product to controlled processing and to consumer preferences.…”

“…It is therefore important to determine the texture of RTBs by instrumental protocols that can simulate sensory texture as much as possible, and to establish mathematical relationships between instrument and sensory perception. Sensory traits can thus be quantitatively predicted based on instrumental measurements 9‐12 . In addition, thresholds of texture attributes of RTB foods can be provided to breeders when textural data are juxtaposed with consumer surveys, thereby linking texture from raw product to controlled processing and to consumer preferences.…”