Cargando…
Evaluation of 10 genotypes of sweetpotato for fries
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 standa...
Autores principales: | , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2019
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6392815/ https://www.ncbi.nlm.nih.gov/pubmed/30847138 http://dx.doi.org/10.1002/fsn3.881 |
_version_ | 1783398559079464960 |
---|---|
author | Laryea, Damian Koomson, Debora Oduro, Ibok Carey, Edward |
author_facet | Laryea, Damian Koomson, Debora Oduro, Ibok Carey, Edward |
author_sort | Laryea, Damian |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-6392815 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-63928152019-03-07 Evaluation of 10 genotypes of sweetpotato for fries Laryea, Damian Koomson, Debora Oduro, Ibok Carey, Edward Food Sci Nutr Original Research 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. John Wiley and Sons Inc. 2019-01-23 /pmc/articles/PMC6392815/ /pubmed/30847138 http://dx.doi.org/10.1002/fsn3.881 Text en © 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Laryea, Damian Koomson, Debora Oduro, Ibok Carey, Edward Evaluation of 10 genotypes of sweetpotato for fries |
title | Evaluation of 10 genotypes of sweetpotato for fries |
title_full | Evaluation of 10 genotypes of sweetpotato for fries |
title_fullStr | Evaluation of 10 genotypes of sweetpotato for fries |
title_full_unstemmed | Evaluation of 10 genotypes of sweetpotato for fries |
title_short | Evaluation of 10 genotypes of sweetpotato for fries |
title_sort | evaluation of 10 genotypes of sweetpotato for fries |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6392815/ https://www.ncbi.nlm.nih.gov/pubmed/30847138 http://dx.doi.org/10.1002/fsn3.881 |
work_keys_str_mv | AT laryeadamian evaluationof10genotypesofsweetpotatoforfries AT koomsondebora evaluationof10genotypesofsweetpotatoforfries AT oduroibok evaluationof10genotypesofsweetpotatoforfries AT careyedward evaluationof10genotypesofsweetpotatoforfries |