Chemical, physical, and sensory attributes of formed and frozen baked sweet potato

The objectives of this experiment were to prepare a convenience-type product by stuffing pieces of baked sweet potato (SP) into cellulose casing followed by freezing and to determine some chemical, physical, and sensory attributes of the product. A precooked, frozen sweet potato (SP) product was prepared from cured, stored roots of orange-colored cultivars. Southern Delight and W-241. The roots were prepared by baking at 190°C for 75-90 min or 204°C for 70-80 min, peeling and cutting into pieces. The pieces were encased in a cellulose casing, quick frozen at -34°C, and stored at -17°C for 0, 2, and 6 mo. From frozen storage, samples were thawed and tested for proximate analysis, color, and β-carotene. Samples were heated and evaluated by a sensory panel, using an 8-point hedonic scale and a 6-point purchase intent (FACT) scale. All measurements were affected by cultivar; baking and storage had no effect on test measurements except for Hunter color values and retinol equivalents (RE). In some cases, interactions of the main factors were significant. '^Southern Delight' contained higher amounts of moisture and nitrogen-free extract, but lower amounts of crude protein, crude fat, and ash. ‘W-241' and all products stored 6 mo had more intensive color and also 2.2% greater amount of RE than ‘Southern Delight.' For the effects of baking x storage interaction, products stored 1 da and 6 mo after being baked at 204°C contained higher amounts of RE.