Patent ID: 9504273
Filing Date: 2016-11-29
CPC Classification: A21D,A23L

Claim Text:
1. A method for making a sweet potato snack chip comprising the steps of: a) providing a dry blend having a Water Absorption Index (WAI) of from about 3 to about 8 and comprising 25 to 100% by weight based on the total weight of the dry blend of a sweet potato flour composition consisting of at least one of yellow sweet potato powder, yellow sweet potato flakes, orange sweet potato powder, and orange sweet potato flakes, wherein said sweet potato flour composition has a Peak Viscosity of 5 to 130 Rapid Viscosity Units (RVU), a soluble amylose content ranging from about 1% to about 26%, and reducing sugar levels of 6 to 35% by weight based on the total weight of the sweet potato flour composition; b) combining said dry blend with 15 to 50% by weight water and forming a dough, said water weight based on the total weight of said dough; c) sheeting said dough into a sheet; d) cutting said sheet into a plurality of snack pieces; and e) cooking said snack pieces into snack chips having a fracture strength of from about 400 to about 900 grams force (gf).