Effect of Salt on the Sensory and Keeping Quality of Orange Fleshed Sweetpotato Crisps

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dc.contributor.authorAmpek Tumuhimbise, Gaston
dc.contributor.authorOrishaba, Joanita
dc.contributor.authorAtukwase, Abel
dc.contributor.authorNamutebi, Agnes
dc.date.accessioned2023-01-24T17:33:26Z
dc.date.available2023-01-24T17:33:26Z
dc.date.issued2013
dc.description.abstractThe study was carried out to determine the effect of salt on the sensory, nutritive and keeping quality of OFSP crisps. Crisps were made by deep frying slices of approximately 3.5 mm thickness treated with, 2% and 4% table salt. A con-trol with no salt treatment was prepared alongside the treated ones. Two varieties of OFSP; Ejumula and Kakamega were used in the study. After deep frying, the crisps were cooled to room temperature, packed in paper-lined high den-sity polythene pouches and stored in a dark cupboard at room temperature for three months. During the storage period, the crisps were analyzed for proteins, fat and carotenoid content. Changes in sensory attributes were analyzed using a semi-trained panel. Results indicated that freshly prepared crisps treated with 2% salt had the highest acceptability mean scores for all attributes while there was no significant difference (p > 0.05) between crisps made from either Ejumula or Kakamega variety. Carotenoid content decreased with increase in salt concentration in both OFSP varieties. Shelf-life studies showed that the decline in sensory attributes started after 2 months of storage. The study shows that OFSP crisps treated with 2% salt are more acceptable and reasonably stable during storage.en_US
dc.identifier.citationTumuhimbise, G. A., Orishaba, J., Atukwase, A., & Namutebi, A. (2013). Effect of salt on the sensory and keeping quality of orange fleshed sweetpotato crisps. Food and Nutrition Sciences. http://dx.doi.org/10.4236/fns.2013.44058en_US
dc.identifier.urihttp://dx.doi.org/10.4236/fns.2013.44058
dc.identifier.urihttps://nru.uncst.go.ug/handle/123456789/7173
dc.language.isoenen_US
dc.publisherFood and Nutrition Sciencesen_US
dc.subjectSalten_US
dc.subjectOrange Fleshed Sweetpotatoesen_US
dc.subjectβ-Caroteneen_US
dc.subjectCrispsen_US
dc.subjectSensory Evaluationen_US
dc.titleEffect of Salt on the Sensory and Keeping Quality of Orange Fleshed Sweetpotato Crispsen_US
dc.typeArticleen_US
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