Effect of local spice variations on the oxidative stability, physicochemical characteristics, and consumer acceptance of purple sweet potato (Ipomoea batatas L.) chips
DOI:
https://doi.org/10.33830/fsj.v5i2.15498.2025Abstract
Purple sweet potato (Ipomoea batatas L.) is rich in anthocyanins and phenolic compounds, however, frying may accelerate pigment degradation and lipid oxidation. This study evaluated the effect of spice variations as natural antioxidant sources on the oxidative stability, physicochemical characteristics, and consumer acceptance of purple sweet potato chips. A single-factor completely randomized design with four treatments was used unseasoned chips (P0), andaliman-seasoned chips (P1), balado-seasoned chips (P2), and kaffir lime leaf-seasoned chips (P3). Dry seasonings were applied at 1% (w/w) after frying, and instrumental analyses were performed in triplicate. Parameters included peroxide value (PV), thiobarbituric acid reactive substances (TBARS), moisture content, CIELab colour, and texture. Hedonic evaluation of taste, aroma, and overall acceptance involved 100 untrained panelists. Instrumental data were analysed using analysis of variance and Duncan’s multiple range test, while hedonic data were analysed using the Friedman test followed by Holm-adjusted paired Wilcoxon tests. Seasoning variation significantly affected PV, TBARS, colour, and consumer acceptance, but did not significantly affect moisture content or texture. P3 produced the lowest PV (4.95 meq O₂/kg), whereas P1 produced the lowest TBARS value (0.39 mg MDA/kg). P2 obtained the highest taste score (6.12), while P3 obtained the highest aroma score (6.03) and numerically highest overall acceptance score (5.94). P3 was favourable for primary oxidation and consumer acceptance, whereas P1 more consistently suppressed secondary oxidation. No single treatment was superior across all quality parameters.
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