Evaluation of Selected Locally Grown Sweet Potato (Ipomoea batatas) Varietal Suitability on Fried Chips Quality

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2024-07-03 DOI:10.1080/15428052.2022.2077876

Abebe Teshome, H. Admassu, Fekiya Mohammed

引用次数: 2

Abstract

ABSTRACT The present study was designed to evaluate the effect of varieties on the moisture content, oil content, fracture force, and color lightness of fried chips made from the three orange-fleshed sweet potato varieties: Kulfo, LO-323; Ukr x Eju-13, Dilla; and Kabode. Starch, reducing sugar, moisture, protein, fiber, ash, and carbohydrate contents of fresh sweet potatoes showed a significant difference (P < .05). The Kabode sweet potato variety had the highest specific gravity, starch content, ash, fiber, protein, and carbohydrate content, as well as the lowest fat and reducing sugar, whereas the Kulfo (LO-323) variety exhibited the highest moisture content and reducing sugar. When processed as fried chips, Kabode and Ukr x Eju-13 (Dilla) varieties demonstrated proper color lightness, fracture force, and absorbed less oil. When fried, Kulfo (LO-323) chips had the highest moisture content, oil uptake, and fracture force, as well as the lightest color.

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评估当地种植的部分甘薯（Ipomoea batatas）品种对炸薯条质量的适应性

摘要本研究旨在评估品种对三种橙肉甘薯品种制成的油炸薯片的含水量、含油量、断裂力和色光的影响：Kulfo、LO-323、Ukr x Eju-13、Dilla 和 Kabode。新鲜甘薯的淀粉、还原糖、水分、蛋白质、纤维、灰分和碳水化合物含量差异显著（P < .05）。Kabode 甘薯品种的比重、淀粉含量、灰分、纤维、蛋白质和碳水化合物含量最高，脂肪和还原糖含量最低，而 Kulfo（LO-323）品种的水分含量和还原糖含量最高。当加工成油炸薯片时，Kabode 和 Ukr x Eju-13（Dilla）品种表现出适当的色光、断裂力和较少的吸油量。油炸时，Kulfo（LO-323）薯片的含水量、吸油率和断裂力最高，颜色也最浅。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations

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