COMPOSITION AND SENSORY QUALITY OF SWEET POTATO CRISPS AS INFLUENCED BY PRE-FRYING TREATMENT
The effect of some pre-frying treatments on the composition and sensory attributes of sweet potato crisps were evaluated. Five pretreatment conditions were studied. Moisture, protein, fat, ash, reducing sugar and vitamin C content of the sweet potato crisps were determined. Sensory attributes of colour, taste, flavor and crispness, as well as overall consumer acceptability of the crisps were analyzed. Pearson correlation coefficient between composition and sensory scores were calculated. Composition of sweet potato crisps varied significantly with pretreatment (p<0.05). Drying pretreatment gave sweet potato crisps with the least moisture and fat contents while blanching gave the highest values. The use of NaCl solution for blanching resulted in a significantly higher value of fat in the crisps. Crisps produced by drying before frying was the most acceptable, although crisps from all the pretreatments were generally acceptable. The lower the moisture, protein and fat content, the higher the acceptability.