Research Article | OPEN ACCESS
Sensorial and Physicochemical Characterization of a Restructured Fried Sweet Potato (Ipomonea batata L.) Using a Gelation System
Avilez Yomar D., De Paula Claudia D. and Pastrana Yenis I.
Universidad de Cordoba, Carrera 6 No. 76-103 Monteria, Colombia
Advance Journal of Food Science and Technology 2018 SPL:29-34
Received: ‎September 14, 2017 | Accepted: December 15, 2017 | Published: November 10, 2018
Abstract
The objective of this study was prepared a fried restructured sweet potato using an alginate/sulfate/Tripolyphosphate gelation System (PPTS) evaluating sensory and nutritional properties. Fried products, although very desirable, have a disadvantage in that their fat contents are high. The gelling system provides a product with consistent texture and acceptable by the consumer 15 formulations were prepared varying concentrations of alginate (0.35-0.70 g/100 g), calcium sulfate (0.50-0.75 g/100 g) and PPTS (0.09-0.18 g/100 g). The ingredients were mixed until the gel was obtained, then embedded in guts 2 cm in diameter and stored at -20°C. The fried products were characterized through the AOAC (2012) methods, the preference (ordering), sensorial acceptance (hedonic scale of 9 points) and intention to buy (5 points) were evaluated with 50 consumers. Data were analyzed by analysis of variance and Tukey’s test (p≤0.05). The formulations presented differences (p≤0.05), those with the lowest fat absorption were F10 (25.72%) and F14 (26.38%), with F11 (27.51%) and F13 (27.78%). The ones with the highest water retention were formulations F12 (49.07%) and F9 (48.17%) (p≤0.05). The fiber and protein contents of the formulations showed no differences (p>0.05). The most preferred formulations were F1, F6, F10, F11 and F14 (p≤0.05). The tasters did not find significant differences (p>0.05), in the attributes of softness, crocancy and flavor to sweet potato. Formulations F6, F10 and F11 were among the terms of greater enjoyability and those with better intention to purchase were formulations F10 and F11 (p≤0.05).
Keywords:
Attributes, fat absorption, preference, purchase intention, sensory acceptance, taster,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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