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.