Quality Attributes of Malaysia Purple-Fleshed Sweet Potato at Different Peel Condition
Round 1
Reviewer 1 Report
line 71 What do you mean by peeling flour?
Section 2.2 How many replicates of each group/treatment of potatoes were prepared?
In all analyses methods you need to explain how you dried whole sweet potatoes and explain from which part of the raw whole tuber that you took the small samples for analyses from, for example for dry matter content, where did the 5 gram come from for the whole sweet potato?
In section 2.4.10 What extracts are you talking about on line 255? When and how did your extract sweet potatoes?
All of the results depend on how the data was shown. Were all data on a dry weight basis or wet weight basis or were there differences in how they were determined? If the data are not all on the same basis you cannot say one sample was greater or lower than another. Differences between flour and raw sweet potato samples are completely expected, since you removed moisture, the levels of constituents would be greater in flour than raw.
You can only really compare samples with and without peel and peel alone within the raw sources themselves, and in the flour samples themselves. You cannot compare raw to flour samples without them being on the same basis, wet or dry.
Generally the overall results would be expected.
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Reviewer 2 Report
In the section „Statistcal analisis” should be described factor and its levels f.e. factor: processing conditions : C1 -…., C2 ….., C3 ……
Why in tables 1 and 2 are given statistical differences between Raw and Flour? This does not follow from the chapter on Satistic Analysis.
Two-way analysis of variance should be used to compare raw and flour:
First factor - (processing conditions)
Secono factor - sweet potato form
and the tables should include the effects of interactions
I propose to leave the one- way analysis (Line 273-275) and make changes to the tables.
Line 276-277. No correlation analysis
In section resuluts delete (p<0,05, p>0,05).
The suggestions were made in the text
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Reviewer 3 Report
Regarding the drying methodology, I consider it important to indicate the reasons adopted for the methodology adopted. Please review the attached references.
better discuss regarding the retention of vit. C, when fresh product and then in the form of flour. Check other more recent works related to this aspect.
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Author Response
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Reviewer 4 Report
Regarding the manuscript,
kindly define what do you mean 'Anggun 1 has the ideal shape that meets
the customers’ demand.
The work done is very basic, at least authors should have compared all the three varieties of Anggun viz. Anggun 1, Anggun 2, and Anggun 3. Even the analysis done is very basic, what about the amino acid profile.
The peels should have been separately also analysed for their composition.
Overall I find the weak and incomplete, and further study need to be added, to highlight the novelty and superiority of the developed variety.
Author Response
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Reviewer 5 Report
The paper entitled "Quality Attributes of Malaysia Purple-Fleshed Sweet Potato at 2 Different Peel Conditions"
by Shaari et al. reports physicochemical properties (dry matter, ash, moisture, protein, fat, fiber, carbohydrate,
starch, amylose, and vitamin C) of sweet potato tuber and flour of Anggun cultivar evaluated at different conditions.
Unpeeled tubers, peeled tubers, peels and flours obtained from thereof were compared.
The highest fiber,carbohydrate, and amylose contents were found in unpeeled tubers and unpeeled sweet potato flour is claimed to
have better quality.
Several remarks:
line 72 "whole grain flour" grain?
line 185 "The mixture was filtered through the crucible" - filtered through the crucible?
line 202 "The same procedures were followed the method as described by" - please rewrite
line 547 "It is clear that the unpeeled sweet potato flour (C1) is much more significant in improving the quality of sweet potato" - please rewrite
How many repetitions of each test were done?
Table 1 and 2 - Please specify, what values are provided. Is it mean +/-SD?
From how many repetitions?
Author Response
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Reviewer 6 Report
The article titled "Quality attributes of Malaysia Purple-Fleshed Sweet Potato at different peel conditions" is interesting.
I suggest the authors review the next sentences:
Line 23: Change "functional food" to "healthy food".
Line 73: The authors need review the aim of this study. For example: The aim of this study was to study effect of different conditions (whole tubers, peeled tubers, and skin) of Anggun 1 sweet potato cultivar produced in Malaysia on nutritional composition of sweet potato and flour.
The authors used the sentence " physicochemical properties" but the correct sentence is "physical and chemical properties", see line 13, 26, 75, 95, 103, 104, 522,545, 550,564 and 569.
The authors need to provide a substantiated reason for the use of crude fiber method, this method is out in food analyses and the recommended method correspond to dietetic fiber analysis.
Line 424, 470, 497, 526: the table 4.2 is wrong, the correct number is "table 2"
Author Response
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Round 2
Reviewer 1 Report
No new comments.
Author Response
Thank you for your feedback.
Reviewer 4 Report
The authors have still not performed many analysis such as :
1) Amino Acid profile,
2) Sugar profile
3) the title need to be revised/changed 'different peel condition'
Author Response
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Reviewer 5 Report
The manuscript was improved
Author Response
Thank you for your feedback.
Round 3
Reviewer 4 Report
further work required as per the previous comments
