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National Agricultural Library
U.S. Department of Agriculture
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  4. BIOCHEMICAL AND MICRO-STRUCTURAL CHANGES IN SWEETPOTATOES DURING LONG-TERM STORAGE AS RELATED TO FRIED CHIP QUALITY

BIOCHEMICAL AND MICRO-STRUCTURAL CHANGES IN SWEETPOTATOES DURING LONG-TERM STORAGE AS RELATED TO FRIED CHIP QUALITY

Objective

The project aims to investigate biochemical and micro-structural changes in sweetpotatoes during long-term storage and the effects of these changes on the quality of fried chips. The specific objectives are: to determine the levels of amino acids in stored sweetpotatoes in relation to browning of fried chips; investigate the microstructure of sweetpotatoes, its changes during long-term storage and effects on oil absorption in fried chips; and evaluate selected genotypes of sweetpotatoes for year-round production of good quality fried chips.

Investigators
Truong V
Institution
North Carolina State University
Start date
2010
End date
2011
Funding Source
Agricultural Research Service
Project number
6645-41000-007-04S
Accession number
419960
Commodities
Produce
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