Sweet potato compositions

Abstract

A sweet potato snack chip which is made by cooking dough that contains a sweet potato flour composition that includes sweet potato powder, sweet potato flakes and mixtures of these. The sweet potato snack chip has a chip density of from about 0.6 g/ml to about 2.0 g/ml, and a chip fracture strength of from about 400 gf to about 900 gf. The preferred dough formed from the sweet potato flour composition is sheetable and cohesive. Fabricated snacks made from this dough have desirable taste and texture characteristics.

1 . A sweet potato snack chip which is made by frying dough which comprises a sweet potato flour composition which comprises ingredients selected from the group consisting of sweet potato powder, sweet potato flakes and mixture thereof.  
   
   
       2 . The sweet potato snack chip of  claim 1  which has a chip density of from about 0.6 g/ml to about 2.0 g/ml, preferably from about 0.7 g/ml to about 1.5 g/ml, more preferably from bout 0.8 to about 1.0 g/ml.  
   
   
       3 . The sweet potato snack chip of  claim 1  which has a chip fracture strength of from about 400 gf to about 900 gf, and more preferably from about 500 gf to about 800 gf and more preferably from about 600 to about 700 gf.  
   
   
       4 . The sweet potato snack chip of  claim 1  wherein the dough is formed into a sheet before frying and the dough sheet has a sheet strength of about 80 gf to about 350 gf, preferably from about 120 gf to about 280 gf, and more preferably from about 160 gf to about 230 gf.  
   
   
       5 . The sweet potato snack chip of  claim 1  wherein the dough further comprises from 0% to about 20%, preferably from 0% to about 10%, and even more preferably from 0% to about 7.5%, by weight, maltodextrin.  
   
   
       6 . The sweet potato snack chip of  claim 1  wherein the sweet potato flour composition has a WAI of from about 3.5 to about 10.  
   
   
       7 . The sweet potato snack chip of  claim 1  wherein the sweet potato flour composition has a particle size distribution wherein from about 5% to about 20% remains on a #40 sieve, from about 30% to about 50% remains on a #100 sieve, and from about 10% to about 40% remains on a #200 sieve.  
   
   
       8 . The sweet potato snack chip of  claim 7  wherein the sweet potato flour composition has a particle size distribution wherein about 50% remains on a #100 sieve.  
   
   
       9 . The sweet potato snack chip of  claim 1  wherein the sweet potato flour composition has a peak viscosity of from about 5 RVU to about 130 RVU.  
   
   
       10 . The sweet potato snack chip of  claim 1  wherein the dough further comprises an emulsifier in a concentration of from 0.5% to about 8%, preferable from about 2% to about 7%, and more preferably from about 3% to about 5%, by weight, of the dough.  
   
   
       11 . A sweet potato snack chip which is made by cooking dough which comprises a sweet potato flour composition which comprises ingredients selected from the group consisting of sweet potato powder, sweet potato flakes and mixture thereof.  
   
   
       12 . The sweet potato snack chip of  claim 12  wherein the dough is cooked by extrusion, baking or mixtures thereof.  
   
   
       13 . A sweet potato flour composition having: 
 a) a water absorption index from about 3.5 to about 10;    b) from about 5% to about 35%, by weight of reducing sugars; and    c) from about 5% to about 20%, by weight, fiber.    
   
   
       14 . The sweet potato flour composition of  claim 13  which comprises ingredients selected from the group consisting of sweet potato powder, sweet potato flakes and mixture thereof.  
   
   
       15 . The sweet potato flour composition of  claim 13  which has a soluble amylase content from about 1.5% to about 15%, by weight.  
   
   
       16 . The sweet potato flour composition of  claim 13  which is mixed with from about 0% to about 75%, preferably from about 15% to about 70%, and more preferably from about 40% to about 60%, by weight of, optional ingredients to form a dry blend.  
   
   
       17 . The dry blend of  claim 16 , which has a WAI ranging from about 3 to about 8, preferably from about 3 to about 6, and more preferably from about 4 to about 6.  
   
   
       18 . The dry blend of  claim 16 , wherein the optional ingredients comprise starch materials selected from the group consisting of whole oat flour, wheat flour, corn meal, rice flour, oat fiber, wheat fiber, rice bran, potato flour and mixtures thereof.  
   
   
       19 . The dry blend of  claim 16 , which has a Peak Viscosity ranging from about 20 RVU to about 100 RVU, and preferably from about 35 RVU to about 100 RVU.  
   
   
       20 . The dry blend of  claim 16 , which has a Final Viscosity ranging from about 30 RVU to about 120 RVU, and preferably from about 40 RVU to about 95 RVU.  
   
   
       21 . The dry blend of  claim 16 , which is mixed with from about 15% to about 50%, preferably from about 20% to about 40%, and more preferably from about 20% to about 32%, by weight, added water to form dough.  
   
   
       22 . The dough of  claim 21 , which is formed into a sheet having a sheet strength of from about 80 gf to about 350 gf, preferably from about 120 gf to about 280 gf, and more preferably from about 160 gf to about 230 gf.  
   
   
       23 . The sheet of dough of  claim 22 , which is cooked to form a sweet potato snack chip that has a chip density of from about 0.6 g/ml to about 2.0 g/ml, preferably from about 0.7 g/ml to about 1.5 g/ml, more preferably from bout 0.8 to about 1.0 g/ml.  
   
   
       24 . The sheet of dough of  claim 22 , which is cooked to form a sweet potato snack chip wherein the sheet of dough is cooked by frying, extrusion, baking or mixtures thereof.  
   
   
       25 . The sheet of dough of  claim 22 , which is cooked to form a sweet potato snack chip which has a chip fracture strength of from about 400 gf to about 900 gf, and more preferably from about 500 gf to about 800 gf and more preferably from about 600 to about 700 gf.  
   
   
       26 . The sweet potato flour composition of  claim 13  further comprising other roots or tubers selected from the group consisting of, taro, cassava yucca, and mixtures thereof.  
   
   
       27 . The dry blend of  claim 16 , wherein the sweet potato flour composition is present in the amount of from about 25% to about 100%, preferably from about 30% to about 85%, and more preferably from about 40% to about 60%, by weight.  
   
   
       28 . A sweet potato flour composition having: 
 a) a sweet potato flour having a water absorption index from about 8 to about 10 and a peak viscosity greater that about 100; and    b) a sweet potato flour having a water absorption index less than about 6 and a peak viscosity less than about 50.