Flavor acceptance of selected sweet potato cultivars

UNCG Author/Contributor (non-UNCG co-authors, if there are any, appear on document)
Mallery Knee Pittman (Creator)
The University of North Carolina at Greensboro (UNCG )
Web Site: http://library.uncg.edu/
Joan P. Cassilly

Abstract: The purposes of this study were to investigate the acceptance of 20 sweet potato cultivars and to investigate the detection of bitterness in these same cultivars under four stages of treatment: freshly harvested, cured, stored, and processed. The cultivars were treated and prepared by standard methods and were presented to a sensory panel for evaluation of flavor and acceptability. Panelists' scores for bitterness and acceptability were converted into percentages. These percentages among cultivars and among the four treatments were compared in order to determine results. Results of the data collected show definite differences in acceptability among sweet potato cultivars and in acceptability of any one cultivar after undergoing the four treatments. Bitterness ratings of the different sweet potato cultivars changed during curing, storing, and processing. There appears to be a slight increase of bitterness during storage, while most cultivars tended to become less bitter when processed. Half of the sample population could detect the sweet potato bitterness. Each cultivar was scored as bitter to some degree by the panelists.

Additional Information

Language: English
Date: 1976

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