University of Puerto Rico Mayagüez Campus Agricultural Experiment Station
Abstract
Dishes prepared with new sweet potato selections were sensory-evaluated by a trained taste panel. Selections SPV-63 (Francia), SPV-55 (Toquecita), SPV-44 (Papota), SPV-56 (Viola), SPV-3 (Sunny) and SPV-71 (Tapato), released by the Mayagüez Institute of Tropical Agriculture (MITA), were used in this study. Dishes prepared included sweet potato croquette, cake, puddings, custards and a cake formula adapted to microwave baking. All were found acceptable in overall quality by the taste panel. A batter of mashed sweet potato and other ingredients suitable for preparing fritters was highly acceptable after 5 months storage at - 23.3 ° C (-10° F). Mashed sweet potato, constituting 33% of total dough weight, was also incorporated in a bread dough formula to produce a highly-acceptable coffee cake.Se realizó un estudio de viabilidad para elaborar, evaluar y determinar la calidad de varios productos utilizando nuevas variedades de batata (Ipomoea batatas (L) cultivadas en la zona de Mayagüez, Puerto Rico. Se prepararon croquetas, bizcochos, pudines, pan, flanes, bizcocho para microondas y una mezcla apropiada para buñuelos de batata, la cual se conservó congelada a —23.3° C. (—10° F.) para evaluación sensorial mensual. Se desarrolló una fórmula para "coffee cake" incorporando la batata cocida y majada (33% del peso total de la mezcla) para pan. El producto resultó de gran aceptabilidad para los catadores. Los datos recopilados mostraron buena aceptabilidad para las croquetas, bizcocho, flanes, pudines, pan y el bizcocho para microondas. La mezcla congelada para buñuelos mantuvo la calidad durante 5 meses
