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David Wees
David Wees
Canada
Publications
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Research Article
Quality Changes in Different Cultivars of Sweet Potato During Deep-Fat Frying
Author(s): Amaka Odenigbo, Jamshid Rahimi, Michael Ngadi, David Wees, Arif Mustafa and Philippe SeguinAmaka Odenigbo, Jamshid Rahimi, Michael Ngadi, David Wees, Arif Mustafa and Philippe Seguin
The goal of this study was to evaluate quality changes during deep fat frying of five cultivars of sweet potato (Ipomoea batatas L.) namely, ‘Ginseng Red’, ‘Beauregard’, ‘White Travis’, ‘Georgia Jet clone #2010’ and ‘Georgia Jet’. The cultivars were grown in Sainte-Anne-de-Bellevue, QC, Canada, harvested at maturity, and brought to the laboratory for analysis. Samples were peeled, sliced into cylindrical shape and deep fried in canola oil at the temperature of 180ºC for different times up to 5 min. Oil uptake, moisture loss, colour and texture parameters were measured. Oil uptake and moisture loss during frying followed the traditional 1st order kinetics profile for all the cultivars. A significant (P< 0.05) variation was observed in the rate of quality changes such as moisture loss and oil uptake in different cultiva.. View More»
DOI: 10.4172/2157-7110.1000156