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Article

Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries.

Journal of food science - 1 Jan 2018

Sato Ai, Truong Van-Den, Johanningsmeier Suzanne D, Reynolds Rong, Pecota Kenneth V, Yencho G Craig

Abstract excerpt

Sweetpotato French fries (SPFF) are growing in popularity, however limited information is available on SPFF textural properties in relation to chemical composition. This study investigated the relationship between chemical components of different sweetpotato varieties and textural characteristics of SPFF. Sixteen sweetpotato genotypes were evaluated for (1) chemical constituents; (2) instrumental and sensory...

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PMID: 29178339
DOI: 10.1111/1750-3841.13978

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 5 Sept 2026. Manifest publication-graph-cohort-2026-09-05.1.

Source receipt: pubmed, retrieved 5 Sept 2026.

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