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Effect of different processing methods on the physicochemical properties and sensory evaluations of sweet potatoes chips

Sweet potatoes is a popular root vegetable and highly nutritious. It is highly perishable and the need of processing required to enable it to be shelf stable. However, some processing methods have been degrading nutrient content of the sweet potatoes while increasing the fat content. Hence, the ma...

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Main Authors: Nurul Zaizuliana, Rois Anwar, Asmaliza, Abd. Ghani@Yaacob, Kalaimangai, Sugumaran
Format: Article
Language:English
Published: 2019
Subjects:
QA Mathematics
Online Access:http://eprints.unisza.edu.my/6571/1/FH02-FBIM-19-33051.pdf
http://eprints.unisza.edu.my/6571/
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spelling my-unisza-ir.65712022-05-22T02:09:15Z http://eprints.unisza.edu.my/6571/ Effect of different processing methods on the physicochemical properties and sensory evaluations of sweet potatoes chips Nurul Zaizuliana, Rois Anwar Asmaliza, Abd. Ghani@Yaacob Kalaimangai, Sugumaran QA Mathematics Sweet potatoes is a popular root vegetable and highly nutritious. It is highly perishable and the need of processing required to enable it to be shelf stable. However, some processing methods have been degrading nutrient content of the sweet potatoes while increasing the fat content. Hence, the main aim of this research is to identify sweet potato chips which are nutritious and have acceptable organoleptic properties. Thus, the research also conducted to compare the physicochemical and sensory analysis on two types of sweet potatoes based on different processing methods. The processing methods used were deep-fry, freeze-dry, sun dry, airfry and oven bake methods. The results obtained comparing both types of sweet potatoes mostly did not show statistical significant difference. The physicochemical analysis which shows the nutrition value of sweet potatoes based on different processing methods produced results where the freeze-dried samples tend to have the highest values of ash (1.77 g/100 g), crude protein (5.65 g/100 g) and crude fiber content (3.56 g/100 g). Adversely, freeze-dried samples provided small amount of fat content for both type of sweet potato which are 1.51 g/100 g compared to other samples. However for the sensory acceptance, deep-fried was most acceptable by the panelist with the score of range 5 to 6 in the seven-hedonic scale test. Whereas, the deep-fried sample showed lowest value for the chemical analysis where for ash both type of sweet potatoes (1.19 g/100 g), crude protein (3.74 g/100 g) and crude fiber content (1.62 g/100 g). However, the deep-fried samples had highest fat content for both type of sweet potatoes which are 45.85 g/100 g. Concerning the physical attributes, the sun dried samples had the highest hardness value whereas the freeze-dried samples had the lowest fracturability value which made it least sensory acceptance. Color analysis indicated that orange-fleshed sweet potato (OFSP) retained its colour, but purple-fleshed sweet potato (PFSP) leached its color. Overall, the oven baked samples had moderate amount of ash, crude fiber and crude protein. Besides, it consist lower fat content compared to deep-fried samples. Moreover, oven baked samples obtained similar sensory attributes score of range 5 to 6 as deep-fried samples. 2019-11 Article PeerReviewed text en http://eprints.unisza.edu.my/6571/1/FH02-FBIM-19-33051.pdf Nurul Zaizuliana, Rois Anwar and Asmaliza, Abd. Ghani@Yaacob and Kalaimangai, Sugumaran (2019) Effect of different processing methods on the physicochemical properties and sensory evaluations of sweet potatoes chips. Journal of Agrobiotechnology, 10 (2). pp. 51-63. ISSN 2180-1983
institution Universiti Sultan Zainal Abidin
building UNISZA Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sultan Zainal Abidin
content_source UNISZA Institutional Repository
url_provider https://eprints.unisza.edu.my/
language English
topic QA Mathematics
spellingShingle QA Mathematics
Nurul Zaizuliana, Rois Anwar
Asmaliza, Abd. Ghani@Yaacob
Kalaimangai, Sugumaran
Effect of different processing methods on the physicochemical properties and sensory evaluations of sweet potatoes chips
description Sweet potatoes is a popular root vegetable and highly nutritious. It is highly perishable and the need of processing required to enable it to be shelf stable. However, some processing methods have been degrading nutrient content of the sweet potatoes while increasing the fat content. Hence, the main aim of this research is to identify sweet potato chips which are nutritious and have acceptable organoleptic properties. Thus, the research also conducted to compare the physicochemical and sensory analysis on two types of sweet potatoes based on different processing methods. The processing methods used were deep-fry, freeze-dry, sun dry, airfry and oven bake methods. The results obtained comparing both types of sweet potatoes mostly did not show statistical significant difference. The physicochemical analysis which shows the nutrition value of sweet potatoes based on different processing methods produced results where the freeze-dried samples tend to have the highest values of ash (1.77 g/100 g), crude protein (5.65 g/100 g) and crude fiber content (3.56 g/100 g). Adversely, freeze-dried samples provided small amount of fat content for both type of sweet potato which are 1.51 g/100 g compared to other samples. However for the sensory acceptance, deep-fried was most acceptable by the panelist with the score of range 5 to 6 in the seven-hedonic scale test. Whereas, the deep-fried sample showed lowest value for the chemical analysis where for ash both type of sweet potatoes (1.19 g/100 g), crude protein (3.74 g/100 g) and crude fiber content (1.62 g/100 g). However, the deep-fried samples had highest fat content for both type of sweet potatoes which are 45.85 g/100 g. Concerning the physical attributes, the sun dried samples had the highest hardness value whereas the freeze-dried samples had the lowest fracturability value which made it least sensory acceptance. Color analysis indicated that orange-fleshed sweet potato (OFSP) retained its colour, but purple-fleshed sweet potato (PFSP) leached its color. Overall, the oven baked samples had moderate amount of ash, crude fiber and crude protein. Besides, it consist lower fat content compared to deep-fried samples. Moreover, oven baked samples obtained similar sensory attributes score of range 5 to 6 as deep-fried samples.
format Article
author Nurul Zaizuliana, Rois Anwar
Asmaliza, Abd. Ghani@Yaacob
Kalaimangai, Sugumaran
author_facet Nurul Zaizuliana, Rois Anwar
Asmaliza, Abd. Ghani@Yaacob
Kalaimangai, Sugumaran
author_sort Nurul Zaizuliana, Rois Anwar
title Effect of different processing methods on the physicochemical properties and sensory evaluations of sweet potatoes chips
title_short Effect of different processing methods on the physicochemical properties and sensory evaluations of sweet potatoes chips
title_full Effect of different processing methods on the physicochemical properties and sensory evaluations of sweet potatoes chips
title_fullStr Effect of different processing methods on the physicochemical properties and sensory evaluations of sweet potatoes chips
title_full_unstemmed Effect of different processing methods on the physicochemical properties and sensory evaluations of sweet potatoes chips
title_sort effect of different processing methods on the physicochemical properties and sensory evaluations of sweet potatoes chips
publishDate 2019
url http://eprints.unisza.edu.my/6571/1/FH02-FBIM-19-33051.pdf
http://eprints.unisza.edu.my/6571/
_version_ 1734304567111188480
score 13.211869

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