Elaboration, shelf life and quality of dishes prepared with new sweet potato selections
PDF

Keywords

Cooking (Sweet potatoes)
Sweet potatoes--Quality
Sweet potatoes--Varieties--Puerto Rico

How to Cite

Beauchamp de Caloni, I. (1989). Elaboration, shelf life and quality of dishes prepared with new sweet potato selections. The Journal of Agriculture of the University of Puerto Rico, 73(2), 127-132. https://doi.org/10.46429/jaupr.v73i2.6412

Abstract

Dishes prepared with new sweet potato selections were sensory-evaluated by a trained taste panel. Selections SPV-63 (Francia), SPV-55 (Toquecita), SPV-44 (Papota), SPV-56 (Viola), SPV-3 (Sunny) and SPV-71 (Tapato), released by the Mayagüez Institute of Tropical Agriculture (MITA), were used in this study. Dishes prepared included sweet potato croquette, cake, puddings, custards and a cake formula adapted to microwave baking. All were found acceptable in overall quality by the taste panel. A batter of mashed sweet potato and other ingredients suitable for preparing fritters was highly acceptable after 5 months storage at - 23.3 ° C (-10° F). Mashed sweet potato, constituting 33% of total dough weight, was also incorporated in a bread dough formula to produce a highly-acceptable coffee cake.

https://doi.org/10.46429/jaupr.v73i2.6412
PDF

Downloads

Download data is not yet available.