University of Puerto Rico Mayagüez Campus Agricultural Experiment Station
Abstract
Thirteen new sweet potato selections differing in sweetness were tested for suitability when mashed, baked, or fried as chips or french fries. They were rated by two trained investigators and in the case of mashing, by a trained taste panel. The sweet potatoes were of high quality for most uses. However, non-sweet selections were more suitable for trying than for baking. Mashing of boiled sweet potatoes enhances appearance and texture. Among non-sweet sweet potatoes, SPV 70 was rated highly, SPV 65 intermediate, and SPV 52 as the poorest of the group. Specific sweet potato selections were often found more useful for one purpose than for another.Trece nuevas selecciones de batata se evaluaron para calidad al hervir y majar, hornear y freir en rodajas o en tiras. Las selecciones las evaluaron dos investigadores entrenados o, en el caso de las majadas, un grupo de catadores. Las batatas resultaron de alta calidad y apropiadas para la mayoría de los propósitos. Las selecciones pobres en dulzura, sin embargo, eran más apropiadas para freir que para hornear. Al majar la batata se mejora su apariencia y su textura. De las selecciones no dulces, la SPV 70 (Margarita) fue de calidad superior; la SPV 70 entre extremos, y la SPV 52 la peor del grupo. Las selecciones de batatas frecuentemente resultaron adecuadas para un propósito, pero no para otros
