Orange-fleshed Sweet Potato Chips: Processing Effect on Carotenoid Content and Resistant Starch and Sensory Acceptance

Abstract

HIGHLIGHTS Chips from orange-fleshed sweet potato have a good acceptability. Drying process showed retention of carotenoids total content. Chips from drying or frying process showed high resistant starch content.

Keywords

• Beauregard
• Clone 1365
• color
• roasted
• fries