Fried chips from staple-type sweet potatoes

Abstract

Five sweet potato selections with medium to very low sweetness and low in polyphenolic oxidation were tested as fried chips by a standardized method. Chips were evaluated by panelists on the basis of appearance, crispness, flavor, and sweetness. Quality scores were calculated. Whereas all of the selections produced very good chips, one, SPV 65 (Mojave), was superior in all tests, Most panelists found that the flavor was not improved by salt, nor were there definite benefits from the use of an antioxidant, ascorbic acid, except for an increase in the crispness of stored fried chips.