Sweetpotato French fries (SPFF) are growing in popularity, however limited information is available on SPFF textural properties in relation to chemical composition. This study investigated the relationship between chemical components of different sweetpotato varieties and textural characteristics of SPFF. Sixteen sweetpotato genotypes were evaluated for (1) chemical constituents; (2) instrumental and sensory textural properties of SPFF; and (3) the relationship between chemical components, instrumental measurements, and sensory attributes. Dry matter (DM), alcohol-insoluble solids (AIS), starch, sugar, and oil content, and also α- and β-amylase activities were quantified in raw sweetpotatoes and SPFF. Peak force and overall hardness describing instrumental textural properties of SPFF were measured using a texture analyzer. Descriptive sensory analysis was conducted and 10 attributes were evaluated by a trained panel. Results showed that DM, AIS, and starch content in raw sweetpotatoes were significantly correlated (P < 0.05) with instrumental peak force and overall hardness (r = 0.41 to 0.68), and with sensory surface roughness, hardness, fracturability, and crispness (r = 0.63 to 0.90). Total sugar content in raw sweetpotatoes was positively correlated with sensory smoothness and moistness (r = 0.77), and negatively correlated with instrumental peak force and overall hardness (r = -0.62 to -0.69). Instrumental measurements were positively correlated with sensory attributes of hardness, fracturability, and crispness (r = 0.68 to 0.96) and negatively correlated with oiliness, smoothness, moistness, and cohesiveness (r = -0.61 to -0.91). Therefore, DM, AIS, starch, and total sugar contents and instrumental measurements could be used as indicators to evaluate sweetpotato genotypes for SPFF processing. PRACTICAL APPLICATION In recent years, sweetpotato French fries (SPFF) have grown in popularity, but limited information is available on SPFF textural properties in relation to the differences in chemical constituents among sweetpotato varieties. This study demonstrated that sensory texture attributes of SPFF varied widely and were significantly correlated with chemical components such as dry matter, starch, and total sugar contents of raw sweetpotatoes and instrumental texture measurements of SPFF. The knowledge generated from this study will benefit the food industry and breeding programs with the selection of sweetpotato varieties for improved SPFF quality.

中文翻译：

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甘薯基因型化学成分与加工薯条质地特征的关系

甘薯薯条 (SPFF) 越来越受欢迎，但关于 SPFF 与化学成分相关的质地特性的信息有限。本研究调查了不同甘薯品种的化学成分与SPFF质地特征之间的关系。对 16 个甘薯基因型的（1）化学成分进行了评估；(2) SPFF 的乐器和感官质地特性；(3) 化学成分、仪器测量和感官属性之间的关系。对生甘薯和 SPFF 中的干物质 (DM)、酒精不溶性固体 (AIS)、淀粉、糖和油含量以及 α- 和 β- 淀粉酶活性进行了量化。使用质地分析仪测量描述 SPFF 仪器质地特性的峰值力和整体硬度。进行了描述性感官分析，并由受过训练的小组评估了 10 个属性。结果表明，生甘薯中 DM、AIS 和淀粉含量与仪器峰值力和整体硬度（r = 0.41 至 0.68）显着相关（P < 0.05），与感官表面粗糙度、硬度、易碎性和脆度（r = 0.63 至 0.90）。生红薯中总糖含量与感官光滑度和湿润度呈正相关（r = 0.77），与仪器峰值力和整体硬度呈负相关（r = -0.62 至 -0.69）。仪器测量与硬度、易碎性和脆度的感官属性呈正相关（r = 0.68 至 0.96），与油性、光滑度、湿润度和凝聚力呈负相关（r = -0.61 至 -0.91）。因此，DM、AIS、淀粉、总糖含量和仪器测量可作为评估甘薯基因型用于 SPFF 加工的指标。实际应用 近年来，甘薯炸薯条 (SPFF) 越来越受欢迎，但有关甘薯品种之间化学成分差异的 SPFF 质地特性的信息有限。这项研究表明，SPFF 的感官质地属性差异很大，并且与生甘薯的干物质、淀粉和总糖含量等化学成分以及 SPFF 的仪器质地测量显着相关。这项研究产生的知识将有利于食品工业和育种计划，通过选择甘薯品种来提高 SPFF 质量。