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Abstract
Steamed roots of promising breeding lines of sweet potato (Ipomoea batastas (L.) Lam) and cultivars were evaluated for flavor, dryness, stickiness, color, and general acceptability to determine selection criteria that influence general acceptability. The acceptability ranking of roots varied according to the nationality of the panel member. Based on the results of stepwise multiple regression analysis, it appeared that flavor and color would be good eating quality characteristics for predicting general acceptability of steamed sweet potato roots. Alcohol insoluble solids and total soluble solids after steaming contributed 85% to the variation of dryness in sweet potato roots.