Fried sweetpotato user preferences identified in Nigeria and Ghana and implications for trait evaluation
| Autor: | Muhammad Haliru, Reuben T. Ssali, Abdullahi Ali, Prince M. Etwire, Rachel M. Omodamiro, Simon Imoro, Abena A. Boakye, Edward E. Carey, Abigail O. Iyilade, Souleimane Adeyemi Adekambi, Eric Kuuna Dery, Eunice Etwire, Ibok Oduro, Jan W. Low, Hauwa L. Yusuf |
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| Rok vydání: | 2020 |
| Předmět: |
chunk fries
030309 nutrition & dietetics Starch characteristics Industrial and Manufacturing Engineering West africa 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology stomatognathic system Sweetpotato West Africa Fried sweetpotato Food science Mathematics profile 0303 health sciences fungi digestive oral and skin physiology Product profile Final product food and beverages 04 agricultural and veterinary sciences Oil absorption 040401 food science chemistry breeding Trait Original Article human activities Food Science |
| Zdroj: | International Journal of Food Science & Technology |
| ISSN: | 1365-2621 0950-5423 |
| Popis: | Quality and psychosocial factors influencing the purchase of orangefleshed sweetpotato bread, process for determining drivers for orange‐fleshed sweetpotato bread. Summary Fried sweetpotato quality is important for variety adoption in West Africa. To inform breeding efforts, the study developed a product profile for sweetpotato chunk fries using mixed qualitative and quantitative methods. Root characteristics, processing attributes, in‐mouth attributes and appearance of fried product were critical to final product quality. Raw roots should be hard, have smooth skin and no off‐odours. Peeled roots should be hard to slice and not sticky. Stickiness and moist surface indicate high moisture content, associated with excessive oil absorption during frying. Hard to slice roots connote high dry matter. Fried product should be crisp, slightly sugary and mealy, have a uniform colour with brown tint and not be soggy. Crispness, mealiness and short frying time with limited oil absorption may be functions of starch. Understanding starch characteristics and other attributes that contribute to quality fried sweetpotato is critical for breeding sweetpotato genotypes with superior quality for frying. |
| Databáze: | OpenAIRE |
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