CHEMICAL COMPOSITION AND SENSORY QUALITY OF SWEETPOTATO CRISPS AS AFFECTED BY VARIETY AND FRYING CONDITIONS

Abstract

The effect of frying temperatures ranging from 150-180 °C and frying time of 3-12 mins on the compo-sition and sensory quality of sweetpotato crisps from white-fleshed and yellow-fleshed varieties were investigated in this study. Chemical composition, sensory properties and overall acceptability of the crisps were determined using standard methods. Results obtained showed moisture content (2.37-7.50%), fat (9.77-16.22%), total sugar (1.52-4.44%), carotenoids (31.65-55.29 μg/100 g), free fatty acid (0.11-0.44%) and peroxide values (2.95-12.30 mEq/kg). Each of the chemical components and sensory attributes of the crisps were significantly (p<0.001) affected by the individual and combined effects of variety, frying temperatures and frying duration (time) in minutes. The highest overall accept-ability scores were 8.46 for yellow-fleshed crisps fried at 170 °C/5 min and 7.84 for white-fleshed crisps fried at 180 °C/5 min.