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Fried sweetpotato user preferences identified in Nigeria and Ghana and implications for trait evaluation
Quality and psychosocial factors influencing the purchase of orangefleshed sweetpotato bread, process for determining drivers for orange‐fleshed sweetpotato bread. Summary Fried sweetpotato quality is important for variety adoption in West Africa. To inform breeding efforts, the study developed a pr...
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| Published in: | International journal of food science & technology 2021-03, Vol.56 (3), p.1399-1409 |
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| Main Authors: | , , , , , , , , , , , , , , |
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| cited_by | cdi_FETCH-LOGICAL-c4854-87d210d612de15a58c12351f9b1919181f08ef63fd6db568eacc03a4a9afb5a83 |
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| cites | cdi_FETCH-LOGICAL-c4854-87d210d612de15a58c12351f9b1919181f08ef63fd6db568eacc03a4a9afb5a83 |
| container_end_page | 1409 |
| container_issue | 3 |
| container_start_page | 1399 |
| container_title | International journal of food science & technology |
| container_volume | 56 |
| creator | Ssali, Reuben Carey, Edward Imoro, Simon Low, Jan W. Dery, Eric Kuuna Boakye, Abena Oduro, Ibok Omodamiro, Rachel M. Yusuf, Hauwa Ladi Etwire, Eunice Iyilade, Abigail O. Adekambi, Souleimane Ali, Abdullahi Haliru, Muhammad Etwire, Prince Maxwell |
| description | Quality and psychosocial factors influencing the purchase of orangefleshed sweetpotato bread, process for determining drivers for orange‐fleshed sweetpotato bread.
Summary
Fried sweetpotato quality is important for variety adoption in West Africa. To inform breeding efforts, the study developed a product profile for sweetpotato chunk fries using mixed qualitative and quantitative methods. Root characteristics, processing attributes, in‐mouth attributes and appearance of fried product were critical to final product quality. Raw roots should be hard, have smooth skin and no off‐odours. Peeled roots should be hard to slice and not sticky. Stickiness and moist surface indicate high moisture content, associated with excessive oil absorption during frying. Hard to slice roots connote high dry matter. Fried product should be crisp, slightly sugary and mealy, have a uniform colour with brown tint and not be soggy. Crispness, mealiness and short frying time with limited oil absorption may be functions of starch. Understanding starch characteristics and other attributes that contribute to quality fried sweetpotato is critical for breeding sweetpotato genotypes with superior quality for frying. |
| doi_str_mv | 10.1111/ijfs.14764 |
| format | article |
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Summary
Fried sweetpotato quality is important for variety adoption in West Africa. To inform breeding efforts, the study developed a product profile for sweetpotato chunk fries using mixed qualitative and quantitative methods. Root characteristics, processing attributes, in‐mouth attributes and appearance of fried product were critical to final product quality. Raw roots should be hard, have smooth skin and no off‐odours. Peeled roots should be hard to slice and not sticky. Stickiness and moist surface indicate high moisture content, associated with excessive oil absorption during frying. Hard to slice roots connote high dry matter. Fried product should be crisp, slightly sugary and mealy, have a uniform colour with brown tint and not be soggy. Crispness, mealiness and short frying time with limited oil absorption may be functions of starch. Understanding starch characteristics and other attributes that contribute to quality fried sweetpotato is critical for breeding sweetpotato genotypes with superior quality for frying.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.14764</identifier><identifier>PMID: 33776241</identifier><language>eng</language><publisher>England: Wiley Subscription Services, Inc</publisher><subject>Absorption ; Breeding ; characteristics ; chunk fries ; Dry matter ; Drying oils ; Fried sweetpotato ; Frying ; Genotypes ; Moisture content ; Odors ; Original ; profile ; Roots ; Starch ; Sweetpotato ; Water content ; West Africa</subject><ispartof>International journal of food science & technology, 2021-03, Vol.56 (3), p.1399-1409</ispartof><rights>2020 The Authors. published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF)</rights><rights>2020 The Authors. International Journal of Food Science & Technology published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF).</rights><rights>2020. This article is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4854-87d210d612de15a58c12351f9b1919181f08ef63fd6db568eacc03a4a9afb5a83</citedby><cites>FETCH-LOGICAL-c4854-87d210d612de15a58c12351f9b1919181f08ef63fd6db568eacc03a4a9afb5a83</cites><orcidid>0000-0001-8170-6045 ; 0000-0002-8143-6564 ; 0000-0003-1007-2529</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,314,780,784,885,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33776241$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ssali, Reuben</creatorcontrib><creatorcontrib>Carey, Edward</creatorcontrib><creatorcontrib>Imoro, Simon</creatorcontrib><creatorcontrib>Low, Jan W.</creatorcontrib><creatorcontrib>Dery, Eric Kuuna</creatorcontrib><creatorcontrib>Boakye, Abena</creatorcontrib><creatorcontrib>Oduro, Ibok</creatorcontrib><creatorcontrib>Omodamiro, Rachel M.</creatorcontrib><creatorcontrib>Yusuf, Hauwa Ladi</creatorcontrib><creatorcontrib>Etwire, Eunice</creatorcontrib><creatorcontrib>Iyilade, Abigail O.</creatorcontrib><creatorcontrib>Adekambi, Souleimane</creatorcontrib><creatorcontrib>Ali, Abdullahi</creatorcontrib><creatorcontrib>Haliru, Muhammad</creatorcontrib><creatorcontrib>Etwire, Prince Maxwell</creatorcontrib><title>Fried sweetpotato user preferences identified in Nigeria and Ghana and implications for trait evaluation</title><title>International journal of food science & technology</title><addtitle>Int J Food Sci Technol</addtitle><description>Quality and psychosocial factors influencing the purchase of orangefleshed sweetpotato bread, process for determining drivers for orange‐fleshed sweetpotato bread.
Summary
Fried sweetpotato quality is important for variety adoption in West Africa. To inform breeding efforts, the study developed a product profile for sweetpotato chunk fries using mixed qualitative and quantitative methods. Root characteristics, processing attributes, in‐mouth attributes and appearance of fried product were critical to final product quality. Raw roots should be hard, have smooth skin and no off‐odours. Peeled roots should be hard to slice and not sticky. Stickiness and moist surface indicate high moisture content, associated with excessive oil absorption during frying. Hard to slice roots connote high dry matter. Fried product should be crisp, slightly sugary and mealy, have a uniform colour with brown tint and not be soggy. Crispness, mealiness and short frying time with limited oil absorption may be functions of starch. Understanding starch characteristics and other attributes that contribute to quality fried sweetpotato is critical for breeding sweetpotato genotypes with superior quality for frying.</description><subject>Absorption</subject><subject>Breeding</subject><subject>characteristics</subject><subject>chunk fries</subject><subject>Dry matter</subject><subject>Drying oils</subject><subject>Fried sweetpotato</subject><subject>Frying</subject><subject>Genotypes</subject><subject>Moisture content</subject><subject>Odors</subject><subject>Original</subject><subject>profile</subject><subject>Roots</subject><subject>Starch</subject><subject>Sweetpotato</subject><subject>Water content</subject><subject>West Africa</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>24P</sourceid><recordid>eNp9kU9rFTEUxYMo9lnd-AEk4EaEqfk_MxtBiq-tFF2o65CX3PTlMS8Zk5mWfnvzOm1RFyaLhJsfJ-feg9BrSk5oXR_CzpcTKlolnqAV5Uo2TDH6FK1IL0kjBeNH6EUpO0II4614jo44b1vFBF2h7ToHcLjcAExjmsyU8Fwg4zGDhwzRQsHBQZyCP3Ah4q_hCnIw2ESHz7YmLrewH4dgzRRSLNinjKdswoTh2gzzXfUleubNUODV_XmMfq4__zg9by6_nV2cfrpsrOikaLrWMUqcoswBlUZ2ljIuqe83tK-7o5504BX3TrmNVB0Yawk3wvTGb6Tp-DH6uOiO82YPzlbr2Qx6zGFv8q1OJui_X2LY6qt0rdu-q5NSVeDdvUBOv2Yok96HYmEYTIQ0F80kUZL0RB3-evsPuktzjrU9zUTft5yzTlbq_ULZnEqpc300Q4k-BKgPAeq7ACv85k_7j-hDYhWgC3ATBrj9j5S--LL-voj-Bn3pqAs</recordid><startdate>202103</startdate><enddate>202103</enddate><creator>Ssali, Reuben</creator><creator>Carey, Edward</creator><creator>Imoro, Simon</creator><creator>Low, Jan W.</creator><creator>Dery, Eric Kuuna</creator><creator>Boakye, Abena</creator><creator>Oduro, Ibok</creator><creator>Omodamiro, Rachel M.</creator><creator>Yusuf, Hauwa Ladi</creator><creator>Etwire, Eunice</creator><creator>Iyilade, Abigail O.</creator><creator>Adekambi, Souleimane</creator><creator>Ali, Abdullahi</creator><creator>Haliru, Muhammad</creator><creator>Etwire, Prince Maxwell</creator><general>Wiley Subscription Services, Inc</general><general>John Wiley and Sons Inc</general><scope>24P</scope><scope>WIN</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0001-8170-6045</orcidid><orcidid>https://orcid.org/0000-0002-8143-6564</orcidid><orcidid>https://orcid.org/0000-0003-1007-2529</orcidid></search><sort><creationdate>202103</creationdate><title>Fried sweetpotato user preferences identified in Nigeria and Ghana and implications for trait evaluation</title><author>Ssali, Reuben ; 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Summary
Fried sweetpotato quality is important for variety adoption in West Africa. To inform breeding efforts, the study developed a product profile for sweetpotato chunk fries using mixed qualitative and quantitative methods. Root characteristics, processing attributes, in‐mouth attributes and appearance of fried product were critical to final product quality. Raw roots should be hard, have smooth skin and no off‐odours. Peeled roots should be hard to slice and not sticky. Stickiness and moist surface indicate high moisture content, associated with excessive oil absorption during frying. Hard to slice roots connote high dry matter. Fried product should be crisp, slightly sugary and mealy, have a uniform colour with brown tint and not be soggy. Crispness, mealiness and short frying time with limited oil absorption may be functions of starch. Understanding starch characteristics and other attributes that contribute to quality fried sweetpotato is critical for breeding sweetpotato genotypes with superior quality for frying.</abstract><cop>England</cop><pub>Wiley Subscription Services, Inc</pub><pmid>33776241</pmid><doi>10.1111/ijfs.14764</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0001-8170-6045</orcidid><orcidid>https://orcid.org/0000-0002-8143-6564</orcidid><orcidid>https://orcid.org/0000-0003-1007-2529</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0950-5423 |
| ispartof | International journal of food science & technology, 2021-03, Vol.56 (3), p.1399-1409 |
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| language | eng |
| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_7984236 |
| source | Open Access: Oxford University Press Open Journals; Wiley-Blackwell Read & Publish Collection |
| subjects | Absorption Breeding characteristics chunk fries Dry matter Drying oils Fried sweetpotato Frying Genotypes Moisture content Odors Original profile Roots Starch Sweetpotato Water content West Africa |
| title | Fried sweetpotato user preferences identified in Nigeria and Ghana and implications for trait evaluation |
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