Effect of Cultivar on Quality Attributes of Sweet Potato Fries and Crisps

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Effect of Cultivar on Quality Attributes of Sweet Potato Fries and Crisps"
written by Nafeesa Ali, Kolawole O. Falade, John O. Akingbala,
published by Food and Nutrition Sciences, Vol.3 No.2, 2012

has been cited by the following article(s):

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[17]	Yellow sweet potato flour: use in sweet bread processing to increase β-carotene content and improve quality
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[18]	Dehydration of Sweet Potatoes for Value Addition
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[19]	Quality and Shelf-life of Sweet Potato as Influenced by Storage and Postharvest Treatments
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[20]	Effect of heat treatment on forage quality of bio-fortified orange fleshed Ipomea batatas crop residues and roots
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[21]	Storage studies on potato products of Jammu region influenced by packaging and chemical treatments
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[23]	Desenvolvimento de um novo produto: batata-doce em palito congelada enriquecida com macroalgas
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[25]	Hydrolysis of Starch Enzymaticaly: Immobilised Amylases on MCF Silica
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[26]	Agronomic and physiological approaches to improving productivity of selected sweet potato (Ipomoea Batatas L.) cultivars in KwaZulu-Natal: a focus on drought …
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[27]	Effect of dual modification with hydroxypropylation and cross-linking on physicochemical properties of taro starch
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[28]	Avaliação da retenção de nutrientes, aspectos sensoriais e microbiológicos de batata-doce (Ipomoea batatas (L.) Lam.) submetida a diferentes métodos de cocção
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[32]	Influence of agro-ecological production areas on antioxidant activity, reducing sugar content, and selected phytonutrients of orange-fleshed sweet potato cultivars
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[36]	Effect of sun-drying on nutrient content of orange fleshed sweet potato tubers in Tanzania
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[37]	PRODUCTION AND EVALUATION OF GLUTEN-FREE COOKIES FROM BROKEN RICE FLOUR AND SWEET POTATO
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[38]	Pengaruh Penambahan Enzim Transglutaminase Terhadap Sifat Fisik Dan Kimia Kamaboko Berbahan Dasar Ikan Bandeng (Chanos Chanos) Dan …
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[39]	Effect of packaging materials on quality attributes of purple sweet potato crisps
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[40]	Sweet potato/potato starch and Abelmoschus esculentus‐gum blends: Thermal and textural properties
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[41]	BIHON TYPE NOODLES FROM HEAT MOISTURE TREATED STARCH OF FOUR VARIETIES OF SWEET POTATO [Mi Tipe Bihun dari Pati Heat Moisture Treatment dari Empat Varietas Ubi Jalar]
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[42]	Processing treatments for mitigating acrylamide formation in sweetpotato French fries
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[43]	BIHON TYPE NOODLES FROM HEAT MOISTURE TREATED STARCH OF FOUR VARIETIES OF SWEET POTATO [Mi Tipe Bihun dari Pati Heat Moisture …
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[44]	BIHON TYPE NOODLES FROM HEAT MOISTURE TREATED STARCH OF FOUR VARIETIES OF SWEET POTATO [Mi Tipe Bihun dari Pati Heat Moisture Treatment …
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[45]	Sensory quality and chemical composition of culinary preparations of root crops
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[46]	The Effect of Steaming Time on the Textural Characteristics of Two Sweet Potatoes with Different Flesh Colors

[1]	Baked crisps from Indian biofortified lentils: Effect of seed coat on rheology, texture and composition Applied Food Research, 2024 DOI:10.1016/j.afres.2023.100380

[2]	Review of knowledge to guide product development and breeding for sweetpotato frying quality in West Africa International Journal of Food Science & Technology, 2021 DOI:10.1111/ijfs.14934

[3]	Review of knowledge to guide product development and breeding for sweetpotato frying quality in West Africa International Journal of Food Science & Technology, 2020 DOI:10.1111/ijfs.14934

[4]	Yellow sweet potato flour: use in sweet bread processing to increase β-carotene content and improve quality Anais da Academia Brasileira de Ciências, 2018 DOI:10.1590/0001-3765201820150804

[5]	Structural and physicochemical properties of heat moisture treated and citric acid modified acha and iburu starches Food Hydrocolloids, 2018 DOI:10.1016/j.foodhyd.2018.03.027

[6]	Effect of heat treatment on forage quality of bio-fortified orange fleshed Ipomea batatas crop residues and roots African Journal of Agricultural Research, 2017 DOI:10.5897/AJAR2017.12173

[7]	Quality and Shelf-life of Sweet Potato as Influenced by Storage and Postharvest Treatments Trends in Horticultural Research, 2017 DOI:10.3923/thr.2017.1.10

[8]	Effect of dual modification with hydroxypropylation and cross-linking on physicochemical properties of taro starch Carbohydrate Polymers, 2016 DOI:10.1016/j.carbpol.2015.12.055

[9]	Effects of annealing, acid hydrolysis and citric acid modifications on physical and functional properties of starches from four yam (Dioscorea spp.) cultivars Food Hydrocolloids, 2015 DOI:10.1016/j.foodhyd.2014.07.008

[10]	Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries Journal of Agricultural and Food Chemistry, 2014 DOI:10.1021/jf404290v

[11]	Sweet potato/potato starch andAbelmoschus esculentus-gum blends: Thermal and textural properties Starch - Stärke, 2014 DOI:10.1002/star.201300012

[12]	Sweet potato/potato starch and Abelmoschus esculentus‐gum blends: Thermal and textural properties Starch - Stärke, 2014 DOI:10.1002/star.201300012

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