Physicochemical and sensory characteristics of sweet potato chips undergoing different cooking methods
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Data
2017
Autores
Caetano, Priscilla Kárim
Mariano-nasser, Flávia Aparecida De Carvalho
MendonÇa, Veridiana Zocoler De
Furlaneto, Karina Aparecida
Daiuto, Erica Regina
Vieites, Rogério Lopes
Título da Revista
ISSN da Revista
Título de Volume
Editor
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Resumo
Abstract The current study aimed to evaluate the feasibility and acceptability of sweet potato chips from three cultivars undergoing different cooking methods. The sweet potatoes used were cream peel with yellow-flesh, pink peel with yellow-flesh and white peel with white-flesh. Fresh tubers were characterized in terms of centesimal composition and the following contents: soluble solids, pH, titratable acidity, reducing sugar, total sugar, starch and colour. Chips were deep-fried with canola oil, commercial oven-baked and air fried. Therefore, the three sweet potato cultivars did not differ statistically in terms of reducing sugars; however, TB presented the lowest starch content. The centesimal composition was accordingly the literature whose differences referred to the type of cultivar. Oven-baked and air fried chips presented the lowest fat and moisture content, which increased their shelf life. Furthermore, all deep-fried sweet potato chips showed the best sensory acceptance and purchase intent by tasters.
Descrição
Palavras-chave
Ipomoea batatas L., processing, acceptability, oil free fryer, frying
Como citar
Food Science and Technology. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, n. ahead, p. 0-0, 2017.