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Research Article Open access CC BY 4.0

Physicochemical Properties of SWEET Potato Chips (Ipomoea batatas)

Domingos Afonso Domingos, Abel Alberto Massingue Júnior, Ezequiel Carlitos Mutie, José Sarmento Bunga, Angélica Agostinho Machalela, António Elísio José

Asian Food Science Journal · pp. 10–23 · Published 9 Dec 2023

10.9734/afsj/2023/v22i11682

Abstract

Aims: The study aimed to produce and characterize sweet potato-based chips, focusing on pH, titratable acidity, moisture, ash, fat, protein, carbohydrates, and calorific value. Sensory quality was assessed using acceptance tests. Study Design: The research followed an experimental design with four formulations of sweet potato chips. Methodology: Four different formulations of sweet potato chips were prepared, varying in the addition of ingredients such as sodium chloride and spice seasoning. Various chemical analyses were conducted to determine the nutritional content of the chips, and sensory evaluations were performed. Results: The study found differences in pH, moisture, carbohydrates, proteins, lipids, ash, titratable acidity, and calorific value among the different chip formulations. However, there were no significant differences in terms of moisture, protein, and titratable acidity. Formulations (B) and (C) achieved a 70 percent acceptance rate in sensory evaluations. Conclusion: Sweet potato chips offer an alternative way to enjoy the nutritional benefits of sweet potatoes. The study provides insights into the composition and sensory acceptability of different chip formulations, which can guide future product development.

Food diversification food quality sensory analysis

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