Structure-related properties of sweetpotato critically impact the textural quality of fried chips

摘要: This study sought to define what attributes of sweetpotatoes are most critical textural qualities their fried chips for effective selection specialty cultivars. It compared texture-predicting fracturability prepared from either structurally intact or disrupted slices 13 cultivars; analyzed major these sweetpotatoes, including starch contents and properties, dry matter contents, structure-related penetration resistances (measured using an adapted test); evaluated correlational relationships between chips. The found that lower (<22.6% F.W.) (<10% F.W.), gelatinization temperatures in generally resulted a more favorable (lower peak break force) However, contrary potato, total content is not the sole determinant sweetpotato chips; instead, appear have greater impact. Partial structural disruptions by blanching effectively improved all cultivars, ~40% eight Furthermore, degree penetrability as indexed resistances, showed very significant correlations with chips.   Key words: Sweetpotato chips, fracturability, puncture test, attributes, content, starch.