The suitability of sweetpotato varieties Telong and Jalomas for snack and ready-to-eat breakfast food with reference to organoleptic evaluation

S.Y. Lee , S.L. Tan, K.C. Mooi, A.M. Abdul Aziz and A. Zaharah

Abstract

Two new sweetpotato varieties, Telong and Jalomas, were released by MARDI in October 2000 as processing varieties. Their fresh root yields were similar to those of the best currently grown sweetpotato varieties, including Gendut variety. However, their higher root dry matter contents mark them as suitable for processing into various food products. Two of these are extruded snack food and ready-to-eat (RTE) breakfast food. Extruded products were made from 100% Telong or Jalomas sweetpotato flour or formulated with tapioca flour in the proportions of 50%:50% and 30%:70%. Separate organoleptic evaluations were carried out on the extruded snack food and RTE breakfast food served with milk. The extruded snack food made from the three formulations of sweetpotato flour of both varieties had overall acceptability that was significantly not different. For RTE breakfast food, the three formulations of Telong flour had overall acceptability that was significantly not different. However, the 50% formulation of Jalomas flour was preferable.

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