{"title":"评估当地种植的部分甘薯（Ipomoea batatas）品种对炸薯条质量的适应性","authors":"Abebe Teshome, H. Admassu, Fekiya Mohammed","doi":"10.1080/15428052.2022.2077876","DOIUrl":null,"url":null,"abstract":"ABSTRACT The present study was designed to evaluate the effect of varieties on the moisture content, oil content, fracture force, and color lightness of fried chips made from the three orange-fleshed sweet potato varieties: Kulfo, LO-323; Ukr x Eju-13, Dilla; and Kabode. Starch, reducing sugar, moisture, protein, fiber, ash, and carbohydrate contents of fresh sweet potatoes showed a significant difference (P < .05). The Kabode sweet potato variety had the highest specific gravity, starch content, ash, fiber, protein, and carbohydrate content, as well as the lowest fat and reducing sugar, whereas the Kulfo (LO-323) variety exhibited the highest moisture content and reducing sugar. When processed as fried chips, Kabode and Ukr x Eju-13 (Dilla) varieties demonstrated proper color lightness, fracture force, and absorbed less oil. When fried, Kulfo (LO-323) chips had the highest moisture content, oil uptake, and fracture force, as well as the lightest color.","PeriodicalId":0,"journal":{"name":"","volume":"95 4","pages":"744 - 758"},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":"{\"title\":\"Evaluation of Selected Locally Grown Sweet Potato (Ipomoea batatas) Varietal Suitability on Fried Chips Quality\",\"authors\":\"Abebe Teshome, H. Admassu, Fekiya Mohammed\",\"doi\":\"10.1080/15428052.2022.2077876\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"ABSTRACT The present study was designed to evaluate the effect of varieties on the moisture content, oil content, fracture force, and color lightness of fried chips made from the three orange-fleshed sweet potato varieties: Kulfo, LO-323; Ukr x Eju-13, Dilla; and Kabode. Starch, reducing sugar, moisture, protein, fiber, ash, and carbohydrate contents of fresh sweet potatoes showed a significant difference (P < .05). The Kabode sweet potato variety had the highest specific gravity, starch content, ash, fiber, protein, and carbohydrate content, as well as the lowest fat and reducing sugar, whereas the Kulfo (LO-323) variety exhibited the highest moisture content and reducing sugar. When processed as fried chips, Kabode and Ukr x Eju-13 (Dilla) varieties demonstrated proper color lightness, fracture force, and absorbed less oil. When fried, Kulfo (LO-323) chips had the highest moisture content, oil uptake, and fracture force, as well as the lightest color.\",\"PeriodicalId\":0,\"journal\":{\"name\":\"\",\"volume\":\"95 4\",\"pages\":\"744 - 758\"},\"PeriodicalIF\":0.0,\"publicationDate\":\"2024-07-03\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1080/15428052.2022.2077876\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1080/15428052.2022.2077876","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 2
摘要
摘要 本研究旨在评估品种对三种橙肉甘薯品种制成的油炸薯片的含水量、含油量、断裂力和色光的影响：Kulfo、LO-323、Ukr x Eju-13、Dilla 和 Kabode。新鲜甘薯的淀粉、还原糖、水分、蛋白质、纤维、灰分和碳水化合物含量差异显著（P < .05）。Kabode 甘薯品种的比重、淀粉含量、灰分、纤维、蛋白质和碳水化合物含量最高，脂肪和还原糖含量最低，而 Kulfo（LO-323）品种的水分含量和还原糖含量最高。当加工成油炸薯片时，Kabode 和 Ukr x Eju-13（Dilla）品种表现出适当的色光、断裂力和较少的吸油量。油炸时，Kulfo（LO-323）薯片的含水量、吸油率和断裂力最高，颜色也最浅。
Evaluation of Selected Locally Grown Sweet Potato (Ipomoea batatas) Varietal Suitability on Fried Chips Quality
ABSTRACT The present study was designed to evaluate the effect of varieties on the moisture content, oil content, fracture force, and color lightness of fried chips made from the three orange-fleshed sweet potato varieties: Kulfo, LO-323; Ukr x Eju-13, Dilla; and Kabode. Starch, reducing sugar, moisture, protein, fiber, ash, and carbohydrate contents of fresh sweet potatoes showed a significant difference (P < .05). The Kabode sweet potato variety had the highest specific gravity, starch content, ash, fiber, protein, and carbohydrate content, as well as the lowest fat and reducing sugar, whereas the Kulfo (LO-323) variety exhibited the highest moisture content and reducing sugar. When processed as fried chips, Kabode and Ukr x Eju-13 (Dilla) varieties demonstrated proper color lightness, fracture force, and absorbed less oil. When fried, Kulfo (LO-323) chips had the highest moisture content, oil uptake, and fracture force, as well as the lightest color.
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