Sweet Potato Fries Specification:
Frozen sweetpotatoes fries is the product prepared from the clean, sound root of sweetpotatoes (Ipomoea batatas). The product is frozen in accordance with Good Manufacturing Practice The product should have a normal flavor and odor (Normal flavor and odor means that the flavor of the product before and after cooking is characteristic of properly prepared sweetpotatoes and is free from objectionable flavors and objectionable odors of any kind. ) Have a good or reasonably good color; practically uniform, or reasonably uniform in size for the applicable style; are practically free from defects; possess a good character; and score not less than 90 points.
Quality factors
Points Factors
Color 20 After / before frying
Uniformity of size 20 Before frying
Absence of defects 40 Before frying
Character 20 After frying
Total Score 100
Sample Weight ( Gm ) 1000
Temperature ( Min) Not more than – 10 C
Frozen Together Not more than 9 ( Ps )
Defects: The aggregate weight of all defective units does not exceed 5 percent, and the overall appearance and edibility of the product is not materially affected by the presence of defective units.
particles of peel ,primary and secondary rootlets , untrimmed fibrous ends , discolored areas , corky areas , Other defects < 5%
Uniformity of size: The product which is practically uniform in size given a score of 18 to 20 points. Practically uniform in size. May vary moderately in size except that the thickness of the strips are reasonably uniform Small Units (weighs less than 3 Gram) Composite weight does not exceed 5% by weight of all units
> 7.5 Cm (Min ) 25%
>5.0 Cm ( Min ) 75%
<2.5 Cm Not More Then 3 %
Slivers ( Max ) 2%
In cutting Size -Pieces – (Max ) < 5%
Shattering – Pieces – ( Max ) < 5%
Broken ( Max ) 2%
Color: The color of the product (before and after Frying) is evaluated on the internal color and on the overall external color appearance, a good color given a score of 18 to 20 points. Good color means a reasonably bright characteristic color.
Frying Sample ( Gm ) 500- 700
Frying Temperature (170-180)C
Frying Time ( Minute ) 2.30 – 3.00
Character:
The factor of character refers to the texture or consistency and condition of the flesh, the degree of freedom from pithy units and tough or coarse fibers, the uniformity of tenderness of the frozen sweetpotatoes after heating in a suitable manner, and the tendency of the frozen sweetpotatoes to retain their apparent original conformation and size without disintegration. Frozen sweetpotatoes that possess a good character may be given a score of 18 to 20 points. The strips have a uniformly smooth texture, are practically free from tough or coarse fibers, and may be firm to soft but hold their apparent original conformation and size without material disintegration.
Fat content ( % )
Frozen <7
Refried <16
F. F.A ( Not More Then ) < 1%
