Development and evaluation of deep-fried, frozen sweet potato rounds

Objectives of this study were twofold: (a) development of a new form of sweet potato product referred to as sweet potato rounds; and (b) evaluation of samples for quality attributes including sensory, chemical, physical, and caloric content. Sensory panels consisting of 15 university staff and students of food-oriented departments showed some preference for samples prepared in each of the three methods of final preparation: microwave heating, conventional heating and deep-frying. However, samples finished by deep frying were most preferred and samples finished in a microwave oven were least preferred. Proximate composition showed that deep-fried samples had the highest amount of absorbed oil; consequently, these samples contained the highest caloric content when compared to the samples finished in a microwave or conventional oven and deep-fried commercially prepared white potato rounds. Hunter color measurements showed that deep-fried samples were lightest and retained most of their characteristic orange-yellow color. Conventionally-heated and microwave-heated samples were darker and lost some of their natural orange-yellow color. However, small differences existed between samples finished in the two types of ovens. Instron firmness values showed that conventionally-heated samples were firmer than the microwave-heated samples. No comparison was made between samples that were deep-fried or finished by heating in the ovens. However, absolute values showed that deep-fried samples had comparable firmness values as those of conventionally-heated samples. This study shows that acceptable sweet potato rounds can be prepared either by conventional methods using a conventional oven and a deep fryer or by a more convenient but least preferred method using a microwave oven.