Abstract
ABSTRACTJumbo‐size, baked sweetpotato roots of Southern Delight and Carolina Bunch (CB) cultivars were prepared as a formed, frozen product. Cultivar differences affected composition slightly. A baking regime of 204°C for 70–80 min resulted in β‐carotene of 48.5 mg/100g, 2.3% greater than that at 190°C for 75–90 min. Between cultivars Hunter color values were different (p < 0.05). Color was an intense orange. Minor color changes occurred during 6 mo storage at −17°C, but no trend developed. CB produced the more acceptable product with greater purchase potential. Baking and storage exhibited minimum sensory effects.
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