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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/11505

Title: Evaluation of Ten Genotpyes of Sweetpotato for Fries
Authors: Koomson, Debora
Issue Date: 31-Oct-2018
Abstract: Several genotypes of sweetpotato are being developed by breeders due to its nutritional and economic potentials. In order to ensure increased consumption and constant demand creation, its potential use in several food types need to be ascertained. Moisture, fat, colour, starch and beta-carotene content of fries from ten sweetpotato genotypes: Apomuden, Bohye, Nanungungun, Otoo, CIP442162, Patron, CIP440390, Obare, Dadanyuie and TU-Purple, were determined by standard methods. Sensorial properties of the fries were further evaluated by an in-house consumer panel of 8 using standard methods. The starch content of the genotypes before frying, ranged from 10.12% in Apomuden (orange-fleshed variety) to 19.79% in Bohye (orange-fleshed variety), dry matter from 24.05% in Apomuden to 38.25% in Dadanyuie (white-fleshed) and beta-carotene from 330.76 in Bohye to 6205.07 µg/100g in Apomuden. After frying, fat content was highest in CIP442162 and low in Dadanyuie. Beta-carotene content reduced by 44.27% in Bohye and 13.20% in Nanungungun. Browning index was highest in the orange-fleshed and purple genotypes but this was mostly due to their flesh colours and not the frying conditions. Fries from orange-fleshed genotypes, Apomuden and Nanungungun, were considered to be sweeter than the other genotypes. Detection of caramel and starch (rawness sensation) was very low for all genotypes assessed. Oily mouthcoat, moistness and sogginess were detected in mostly the orange-fleshed genotypes; particularly, Apomuden and Nanungungun. TU-Purple, Bohye and CIP440390 produced moderately crunchy fries, and had the highest score for desirable attributes compared with the other genotypes. TU-Purple, Bohye and CIP440390 could be explored in commercial production of fries for enhanced utilization of developed sweetpotato genotypes.
Description: A thesis submitted to the Department of Food Science and Technology, College of Science in partial fulfilment of the requirements for the degree of Master of Science in Food Science and Technology, 2017
URI: http://hdl.handle.net/123456789/11505
Appears in Collections:College of Science

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