Effect of different processing methods on the physicochemical properties and sensory evaluations of sweet potatoes chips


Citation

Nurul Zaizuliana Rois Anwar, . and Kalaimangai Sugumaran, . and Asmaliza Abd. Ghani@ Yaacob, . Effect of different processing methods on the physicochemical properties and sensory evaluations of sweet potatoes chips. pp. 51-63. ISSN 2180-1983

Abstract

Sweet potatoes are a popular root vegetable and highly nutritious. It is highly perishable and the need of processing required enabling it to be shelf stable. However some processing methods have been degrading nutrient content of the sweet potatoes while increasing the fat content. Hence the main aim of this research is to identify sweet potato chips which are nutritious and have acceptable organoleptic properties. Thus the research also conducted to compare the physicochemical and sensory analysis on two types of sweet potatoes based on different processing methods. The processing methods used were deep-fried freeze-dry sun dry air-fry and oven bake methods. The results obtained comparing both types of sweet potatoes mostly did not show statistical significant difference. The physicochemical analysis which shows the nutrition value of sweet potatoes based on different processing methods produced results where the freeze-dried samples tend to have the highest values of ash (1.77 g/100 g) crude protein (5.65 g/100 g) and crude fiber content (3.56 g/100 g). Adversely freeze-dried samples provided small amount of fat content for both type of sweet potato which is 1.51 g/100 g compared to other samples. However for the sensory acceptance deep-fried was most acceptable by the panelist with the score of range 5 to 6 in the seven-hedonic scale test. Whereas the deep-fried sample showed lowest value for the chemical analysis where for ash both type of sweet potatoes (1.19 g/100 g) crude protein (3.74 g/100 g) and crude fiber content (1.62 g/100 g). However the deep-fried samples had highest fat content for both type of sweet potatoes which are 45.85 g/100 g. Concerning the physical attributes the sun dried samples had the highest hardness value whereas the freeze-dried samples had the lowest fracturability value which made it least sensory acceptance. Color analysis indicated that orange-fleshed sweet potato (OFSP) retained its color but purple-fleshed sweet potato (PFSP) leached its color. Overall the oven baked samples had moderate amount of ash crude fiber and crude protein. Besides it consist lower fat content compared to deep-fried samples. Moreover oven baked samples obtained similar sensory attributes score of range 5 to 6 as deep-fried samples.


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Abstract

Sweet potatoes are a popular root vegetable and highly nutritious. It is highly perishable and the need of processing required enabling it to be shelf stable. However some processing methods have been degrading nutrient content of the sweet potatoes while increasing the fat content. Hence the main aim of this research is to identify sweet potato chips which are nutritious and have acceptable organoleptic properties. Thus the research also conducted to compare the physicochemical and sensory analysis on two types of sweet potatoes based on different processing methods. The processing methods used were deep-fried freeze-dry sun dry air-fry and oven bake methods. The results obtained comparing both types of sweet potatoes mostly did not show statistical significant difference. The physicochemical analysis which shows the nutrition value of sweet potatoes based on different processing methods produced results where the freeze-dried samples tend to have the highest values of ash (1.77 g/100 g) crude protein (5.65 g/100 g) and crude fiber content (3.56 g/100 g). Adversely freeze-dried samples provided small amount of fat content for both type of sweet potato which is 1.51 g/100 g compared to other samples. However for the sensory acceptance deep-fried was most acceptable by the panelist with the score of range 5 to 6 in the seven-hedonic scale test. Whereas the deep-fried sample showed lowest value for the chemical analysis where for ash both type of sweet potatoes (1.19 g/100 g) crude protein (3.74 g/100 g) and crude fiber content (1.62 g/100 g). However the deep-fried samples had highest fat content for both type of sweet potatoes which are 45.85 g/100 g. Concerning the physical attributes the sun dried samples had the highest hardness value whereas the freeze-dried samples had the lowest fracturability value which made it least sensory acceptance. Color analysis indicated that orange-fleshed sweet potato (OFSP) retained its color but purple-fleshed sweet potato (PFSP) leached its color. Overall the oven baked samples had moderate amount of ash crude fiber and crude protein. Besides it consist lower fat content compared to deep-fried samples. Moreover oven baked samples obtained similar sensory attributes score of range 5 to 6 as deep-fried samples.

Additional Metadata

[error in script]
Item Type: Article
AGROVOC Term: Sweet potatoes
AGROVOC Term: Ipomoea batatas
AGROVOC Term: Physicochemical properties
AGROVOC Term: Sensory evaluation
AGROVOC Term: Organoleptic properties
AGROVOC Term: Fat content
AGROVOC Term: Sampling
AGROVOC Term: Processing
AGROVOC Term: Freeze-drying
AGROVOC Term: Ovens
Depositing User: Mr. AFANDI ABDUL MALEK
Last Modified: 24 Apr 2025 00:54
URI: http://webagris.upm.edu.my/id/eprint/8779

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