The effect of storage conditions on selected quality attributes of sweet potato flour

This study was undertaken to gain additional knowledge of the effect of storage conditions on selected quality attributes of sweet potato flour and of the effect of stored flour on the quality of a food system (muffin).

The percentage of oxygen present, number of weeks of storage, and increases in temperature had no effect on the proximate composition of the sweet potato flour. The apparent beta-carotene content decreased significantly at the higher oxygen content (2% vs. 0%) but increased significantly with increased storage time. The storage period-temperature and atmosphere-temperature interactions also affected the apparent beta-carotene content.

Storage variables had no effect on the Hunter L and "a" color measurements; however, the Hunter "b" measurement decreased due to storage period, temperature, and their interaction.

Headspace oxygen content was not changed throughout the experiment.

Storage treatment had a significant effect on the hardness, gumminess, crumbliness, and moistness of muffins made with sweet potato as compared to an ideal breakfast muffin concept.

Color, crumbliness, gumminess, moistness, appearance acceptability, texture acceptability, and overall acceptability were significantly affected by the storage treatment. Treatment also had significant effects on the Hunter L, "a", and "b" measurements and compression and cohesion measurements. Muffins made with sweet potato flour were rated higher in overall acceptability than muffins made with sweet potato puree.

Gender of the panelists, their preference for sweet potatoes, and the frequency at which they consumed breakfast muffins had significant effects on the scores given by the panel.