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Effect of frying temperature and time on composition and sensory quality of sweet potato crisps

Fried products have been found to be among the sweet potato products that are not only capable of increasing the utilization of sweet potato in Nigeria, but also have high commercial potential. It is important to establish frying conditions for use by emerging small to medium scale processors that will ensure production of acceptable quality of sweet potato crisps. This study was conducted to determine the effect of frying temperature and frying time on the composition and sensory properties of sweet potato crisps. Sweet potato crisps from yellow-fleshed roots were produced at frying temperatures of 150-180 ºC and frying periods of 3-12 min. The proximate composition and sensory
properties of the crisps were determined. The range of composition was moisture content (0.49-3.83 %), protein (0.10-1.42 %), fat (19.11-28.59 %), crude fibre (0.44-1.99 %), ash (2.00-4.50 %) and carbohydrate (62.17-74.92 %). The moisture, protein, fat, crude fibre, ash and carbohydrate content were significantly affected (p<0.001) by the individual and combined effects of frying temperature and frying time. Crisps produced at 150-170 ºC at 3-8 min were generally acceptable, although the sample with the highest overall acceptability score was produced at 170 °C/8 min. The taste, colour, flavour, crispness and overall acceptability were significantly affected (p<0.001) by the individual and
combined effects of frying temperature and frying time. The contribution of each of the sensory attributes to the overall acceptability scores was significant (p<0.01), and in the order of taste (r=0.93)>flavour (r=0.90)>colour  0.89)>crispness (r=0.78).

HOW TO CITE

Fetuga, G. O.; Ajayi, T. E.; and Karim, O. R. (2014). Effect of frying temperature and time on composition and sensory quality of sweet potato crisps. African Journal of Root and Tuber Crops. 11(1): 17-25.