Sweetpotato is a very versatile crop with multifarious uses. It is not only grown as a food substitute for rice and corn but also as a potential source of raw materials for industrial uses and food delicacies.
This study was undertaken to develop new sweet potato (SP) recipes and improve the existing ones. There were eight flour-based and two root-based recipes subjected to sensory evaluation and evaluated based on appearance, texture, and flavor. Initial results of recipe testing revealed that the crust formulation should be improved to produce a flaky crust. The SP paste as filling should also be reformulated. For flavored SP chips, initial testing on shelf-stability showed that upon packaging in polyethylene plastic bags and storing for 12 days, the oil dripped out of the chips on the seventh day of storage.
The eight flour-based and two root-based recipes were already standardized and tested for its shelf-stability. These products are being introduced to consumers through exhibits and at the Public Affairs Office of CLSU.
Further studies will be conducted for hopia and flavored SP chips to come up with new and improved products.
