Abstract
ABSTRACT Consumer acceptance when substituting potato with Thai sweet cassava in frozen hash brown was assessed. The most popular commercial potato hash brown was selected as the benchmark. Results revealed consumer preferred small round 1 inch diameter with reduced oil absorption and crispy outside and soft inside. The optimal formula for hash browns was determined, replaced potato with sweet cassava and applied various alterations of cooking method and cooking time. Sweet cassava hash browns showed promise over the benchmark with the unique flavor of cassava, less salty taste and an acceptable level of greasiness. However, cassava hash browns contained high fiber levels that reduced consumer acceptance.
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