Effect of cultivar differences on physical and proximate composition, and sensory attributes of sweet potato fries and crisps were determined. Physicochemical and colour characteristics of sweet potato flours and starches were evaluated using Rapid Visco Analyser and Hunter L a b, respectively. Chroma, colour intensity and hue angle were calculated. Objective and sensory parameters of sweet potato fries and crisps were evaluated. Proximate and pasting properties were typical of sweet potato tubers, flour and starches. Maltose (0.05% - 0.08%), sucrose (0.05% - 1.60%) contents of sweet potato were significantly different (p < 0.05). Amylose and amylopectin contents of sweet potato starches were 19.5% - 24.6% and 75.4% - 80.5%, respectively. Swelling power and solubility were 2.42 - 2.88 and 0.11 - 0.32, 5.01 and 0.02 - 3.00 for flours and starches, respectively. Lovers name fries showed significantly better appearance, while Big Red and Black Vine fries showed similar sensory scores. No significant difference occurred in all the sensory attributes of crisps of the sweet potato cultivars.
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机译：确定了品种差异对甘薯薯条和薯片的物理和近邻成分以及感官属性的影响。分别使用Rapid Visco Analyzer和Hunter L a b评估了甘薯粉和淀粉的理化和颜色特征。计算色度，颜色强度和色相角。评价了甘薯薯条和薯片的客观和感官参数。甘薯块茎，面粉和淀粉具有典型的糊状特性。甘薯的麦芽糖（0.05 ％-0.08 ％），蔗糖（0.05 ％-1.60 ％）含量有显着差异（p <0.05）。甘薯淀粉的直链淀粉和支链淀粉含量分别为19.5％-24.6％和75.4％-80.5％。面粉和淀粉的溶胀力和溶解度分别为2.42-2.88和0.11- 0.32、5.01和0.02-3.00。恋人薯条显示出明显更好的外观，而大红薯条和黑藤薯条显示出相似的感官分数。在甘薯品种的薯片的所有感官特性上都没有显着差异。
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