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A. C. BOVELL-BENJAMIN1, D. Dean2, P. Biswas3, M. Abdallah2, E. Bromfield4, P. Gichuhi4, and M. Alvarez5. (1) Dept of Food and Nutritional Sciences, Tuskegee University, 300-A Campbell Hall, Tuskegee, AL 36088, (2) Department of Material Sciences, School of Engineering, Tuskegee University, Department of Material Sciences, Tuskegee, AL 36088, (3) Chemistry Department, Tuskegee University, Tuskegee, AL 36088, (4) Food and Nutritional Sciences, Tuskegee University, Tuskegee, AL 36088, (5) Agriculture, Tuskegee University, Tuskegee, AL 36088 Traditionally, when selecting and screening cultivars for new sweetpotato crops, breeding programs have focused on yield improvement, high dry matter quality and pest resistance, but not on the nutritive, physical and sensory properties. A novel way to enhance success of newly introduced sweetpotato cultivars, and increase their utilization is to process them into acceptable bulk ingredients and examine their nutritive, physical and sensory properties. The nutritive, physical and sensory attributes are important to consumers. This study processed starch and flour from three varieties of sweetpotatoes, and determined proximate composition, crystallinity, gelatinization, and particle size, in order to evaluate the suitability of the starch and flour for use as bulk ingredients for consumers and astronauts, and consumers ranked selected appearance, texture and flavor attributes of the sweetpotatoes to evaluate their suitability for inclusion in crewmembers’ and consumers’ diets. Starch was isolated and flour processed from three varieties of sweetpotatoes (J6/66, Beauregard and TU-82-155). The composition (ash, moisture, fat, protein, carbohydrate) of the starch and flour was determined. Crystallinity (X-ray diffractometry), gelatinization (differential scanning calorimetry), particle size (scanning electron microscopy) and color were measured. Consumers ranked some appearance, texture and flavor attributes of the baked sweetpotato varieties. The mean moisture contents of the J6/66, Beauregard and the TU-82-155 starches were 4.4±0.2, 5.0±0.2, 6.0±0.3%, respectively. The mean color values were similar for the sweetpotatoes, ranging from 98.1±0.4 to 100.1±0.6. Flours from the J6/66, Beauregard and the TU-82-155 had moisture contents of 4.3±0.2, 3.9±0.1, 4.0±0.1, respectively. Ash and L* values ranged from 3.0 to 5.0% and 82.8±0.1 to 85.0±0.03, respectively, for the sweetpotato flours. Consumers ranked the J6/66 as significantly different (P<0.05) from the other two varieties for the aroma, color and moistness attributes. The three cultivars could be used for starch and flour production based, which could be included in human diets.
Session 113, Product Development: General
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