ABSTRACTChemical, physical, and sensory properties of a sweet potato Frenchfry type product were determined after 0, 3, 6, 9, and 12 months frozen storage. Analyses included measurements of dry matter, sugars, alcohol insoluble solids, carotene, vitamin C, color, texture and sensory panel scores for color, flavor and texture. Few changes were observed except for an appreciable loss (58) in vitamin C and an apparent increase in carotene (27). A partial drying treatment before freezing increased the rate of ascorbic acid loss. For the fried product, no appreciable storage‐induced changes were noted in the sensory scores for color, flavor and texture thus indicating that the product had good stability in frozen storag
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