EFFECT OF PROCESSING METHODS ON THE QUALITY OF SWALLOW MEAL MADE FROM THREE VARIETIES OF SWEET POTATO

Evaluation of the Quality of Swallow Meal from Irish Potato, Purple-Fleshed Sweet Potato, and Cream-Fleshed Sweet Potato and the Impact of Different Processing Methods on Its Quality. The flour-based swallow meals (A–C) had lower moisture (19.28–20.18%) content but higher protein (5.83–6.19%) and carbohydrates (67.44–68.67%) than the paste-based swallow meals (D–F), which had higher moisture (21.38–22.08%) but less protein (5.59–5.77%). Pasting results showed that Irish potato flour (A) had higher peak viscosity (3210 RVU), trough viscosity (2110 RVU), and final viscosity (3505 RVU) than the purple-fleshed sweet potato paste (E), which had the lowest peak viscosity (2712 RVU), and final viscosity (3257 RVU). Texture analysis showed that the flour-based swallow meals were firmer compared to the paste-based swallow meals. The flour-based meals (4.23–4.88 N hardness; 2.09–2.51 N gumminess) were firmer than the paste-based meals (3.73–4.03 N hardness; 1.69–1.91 N gumminess). The sensory scores indicated that the flour-based swallow meals were of higher quality. Irish potato flour (A) had the highest taste (8.00) and aroma (8.00) ratings and the highest overall acceptability (8.10) score, followed by the cream-fleshed flour (C, 8.30). The paste-based swallow meals, especially the purple-fleshed paste (E), had lower scores in texture (6.10) and aroma (6.50). In conclusion, the use of flour processing improved the nutritional aspect, functional properties, and consumer preference over paste processing. The Irish potato flour and cream-fleshed sweet potato flour were the most suitable for producing swallow meals.