Progress Report Series No. 
46 
June 1950
AGRICU LTURAL EXPERIMFNT STATION
oT Alabama Polytechnic 
institute
.0*0* M. J. Funchess, 
Director
CO1li4r1RCIAL REACTIONS to ALAJALT A FULLY-COOKED
SifALETPOTATO FLOUR , j
BEN T. LANHANL, JR., Agricultural Economist
One of the prime needs of the South today is the developmentof'market
qutlets for-new crops and ther-products. 
The sweetpotato
a crop native to the area. During the past-decade, considerable 
attention
has been focused on the sweetpotato 
industry.
'Beginning in 1941 and 1942, and continuing to date, commercial exports
and shipments uf sweetpo-tatoes have increased in importance. 
New and IM-
pr6ved methods of processing sweetpotatoes through 
dehydration, canning, and
-m)ia ufacture of starches have been accelerated. During 
the same period,
increase in military demands for sweetpotatoes occurred. 
Despite allIof
thesehfactors, however, the annual carry-over of seetpcta
past.decade differed little from that of 20 to 30 years earlier
Total annual sweetpotato production ad. 
consumption averaged about the
same e, amount duiring the past decade as during the period 19Q9-19 Per capita
cnsuption of. sweetpotatoes, however, has failed to keep pace with increases
ir population. For the United States 
as a ih olesMPton
dclined during the past three decades from 26 pounds per capita, in 191
14 pounds per capita in 1949.
Beginning in .1942,. a research project at the Alabam-a Agr 
icultural
Experiment Stationi on development -of new products 
from sweetpo.atoes f-or
food uses, placed major emphasis-on the possibilities" 
of developing new fo od
p roducts and/or new ing,, redi- ent-s of food' products that 
would. require -less
sugar in manufacturing and that also'would possess higher 
nutritional vale
than many food products and/or ingredients currently on the' imarket. 
These
effor'ts resulted in development of a'niumber of different 
products derived
from sweetpotatoe, 
3/1
Among, the more"promising of th- new fobd'developents during-thata
,period was a product, called ALAIALT / -- a' product iriade from sweptPotato
p'r1ee'w The produ ctwas not subjected to comprehe
commercial acceptanoe tests when .first developed and,therefore, little
was known of its potential market possibilities.
This is the foiirth in a serieso _ rits ,-/presenting results of
nation-wide consumer and/or crcia' ceptar e tests of 
several new food
products made from sweetpotatoes. This particular report deals with ALANALT.
It is concerned primar:ily with-'the over-all pioblem involved in measuring
whether or not a product of this nature, made from sweetpotatoes, would be
accepted and utilized by commercial food manufacturers, processors, and dis-
tributors. Results of this study will largely determine the extent to which
additional researth on-the product will be undertaken
Description of ALALT
The ALAIJALT used in the test was mdde wholly from cured sweetpotato es
Swteetpotatoes were prepared by washing, timmining,andpulp-
ing. This process resulted in a smooth,'well-colored pureefree of fiber,
having a moisture'content of approximatey 69 per cent. The'purewas
further processed ir-aediately .or as frot.en and stored at 00 F. and used as
needed. Furth6r processing includeid loading the puree on metal trays by an
extrusion operation, drying, and toas:ting to a, moisture contentof approx-
imately 2.5 per cent. Drying and toasting was 'done in an oven ata'tempera-
ture of 270 F., with air circulated at a velocity of 1,000 feet per minute.
-./ poK" ta-;detal_1d discussion 6f -tle development 6f go*'ero t-he5e' new-.
food, prodi6ts, seeL. A1. Ware' "Nture of'Aay Pre
Journal. December 1946.
ALAKALT is a coined word devised to represent fully-cooked sweet-
potato flour.' it is one of a number of "1Alayam"l ("Ala"' for Alabama and ".yarn"
for sweetpotato) Products. Both ALAL,.ALT and Alayam were first used as'bitand
names to apply to the specialty-f ood products developed. by the.. sweetpot'ato
food-research projects 'of the Alabama Agfri cultural .Xxpe riihent Station d4'ring
World War II. * The words ALAi'ALT and. Alayamnaeuedi ti report to 4is-
tinguish the product tested and' other Alayam' products from all other types
and kinds of simila ' products.
5/ Other reports in the series include: (1) Alabama Agricultun%1*l
Eeriment Station Bulletins No. 271, "Consumer Reactions to tAlayaihI Candy,"
Hday 1950; (2) No. 2.72., "Consumer R'eactions to, 
t
Alayam' Snacks,"I June 1950;
-2-
The product was dried and toasted in the form of finned strips (approx-
imately 3/8 of an inch in diameter), 
extending the full length of the trays
on which the product was toasted'. Strips were broken into odd lehgths
during the process of unload.ing 
from trays and preparing for 
packaging.
Generally, individual pieces of the product ranged from 
1 to 4 inches in
length. The product was reduced to a flour by a grinding 
operation -- usually
with a burr mill.
ALAhALT is quite different in its properties, 
uses, and method of pre-
paration from sweetpotato flour prepared 
from dehydrated sweetpotatoes. 7/
Regular sweetpotato flour prepared from dehydrated sweetpotatoes 
is made by
reducing the dehydrated product, usually the off-color grades, 
to a flour
by use of a hammer mill. ALAMALT is prepared by baking the potato until
fully cooked, peeling, pulping, extruding the pulp onto 
enamel trays, dry-
ing, toasting, and finally grinding the 
toasted product in a burr mill.
The final product is a light yellow flour, containing 97 to 98 per
cent solids. nen moistened, it turns a deep orange-brown 
color. On ex-
posure to air it absorbs and holds moisture. The moisture-holding 
property
makes it especially 
hygroscopic. lWhen packaged 
in moisture-proof containers,
the shelf-life of ALAKALT is exceptionally 
long. But when exposed to air,
it absorbs moisture readily and soon 
cakes or becomes soggy.
After manufacturing, the product may be stored 
in bulk in sealed metal
drums at common temperatures until ready for use. 
Samples used in this test
were packaged in one-pint glass jars prior 
to shipment to the commercial
and research organizations that cooperated in testing 
the product.
ALAMiALT is a highly nutritious and concentrated 
food. It is especially
high in sucrose and maltose sugars. Also, it is 
a good source of carotene,
which supplies vitamin A. 8/
"ALAhALT has possibilities for a number of 
commercial uses. It may
be used in a large nurber of bakery items, 
candies, ice crear, and drinks.
As an ingredient in bakery items, it 
has been (used) in fruit cakes, layer
cakes, southern brown bread, cookies, biscuits, 
muffins, icings, and pies.
"ALIUiALT may replace a portion of the 
eggs, butter, and sugar in cakes....
The amount of the potato 
flour added to bakery products 
is not large. If,
.however, the bakery trade comes to accept 
sweetpotato flour as an ihgredi-
ent...it would consume vast quantities. Each 
pound of the flour consumed
would represent 5 to 6 pounds of cured 
potatoes, and it is of high importance
to the grower, the shipper, and the manufacturer 
that off-grade potatoes
make just as satisfactory a product as No. 
1 potatoes, provided they are
1/ See L. IK. Jare, Hubert Harris, 
and iiildred S. Van deliark. "Com-
mercial Uses for Fully-Cooked 
Sweet Potato Flour." Southern 
Food Processing.
June-July 1947.
8/ Mildred S. Van dekark. "ALAMALT 
-- Its Properties and Uses." Ala-
baa Agricultural Experiment Station 
Progress Report Series No. 23. 
Decemier
1945.
sound and well cured." 2/
"The sugar content of the product (ALAiALT) ranges from 38 to 42 per
cent. The cost of the sugar contained in this product would make it much
too high to compete at present (1946) with commercial sugar. Even at low
sweetpotato prices, it is doubtful that the cost of sugar (not crystal sugar
but the sugar value) from sweetpotatoes will ever be low enough to compete
wi'th commercial sugar.
"Claims for the product rest on the basis of superior quality, on the
properties given to other products when the fully-cooked flour is used as
an ingredient, and on the use that may be made of the process to combine
highly nutritive products of low palatability with sweetpotatoes to give
products of high palatibility.and 
high nutritive value." 
/
Objectives and Methods of Study
This study was designed to obtain a representative cross-section of
the opinions, attitudes, reactions, and evaluations of ALAiALT from the
nation's major commercial food processors, manufacturers, and distributors.
The study was limited to this group because (1) most such firms have research
facilities and personnel available for testing such products, and (2) the
product is better adapted to institutional uses than to individual consumer
uses, No attempt was made to have the product tested by individual consumers
(households)
A group of 50 commercial organizations, located in all sections of the
country, were selected and contacted in January 1950, with respect to their
interests in testing ALAALT. Approximately 90 per cent of this number
replied to the inquiry. Of that number, about two-thirds were interested
in testing the product; most of those in the remaining third indicated that
they were not interested in the product. In this latter group, a large
proportion of the organizations indicated that they had previously tested
the product, and, because of results of these earlier tests, were not
interested in testing the product further.
In April 1950, the list of possible testers was revised to exclude
those organizations that expressed a specific lack of interest in testing
the product. Other organizations were selected and added to the list to
make a total of 50 possible testers. On April 10, 1950, samples of ALA-
hiALT (12 one-pint glass jars) were shipped to each prospective tester. In
addition, each tester was furnished (1) a description of ALdIALT, its
9/ L. vi. Ware, et al., "Commercial Uses for Fully-Cooked Sweet Potato
Flour." Southern Food Processing. June-July 1947.
1/ For a more detailed discussion of the development, properties,
and uses of ALAYJALT, see L. 1i. are. "Nature of iA YAi Products." Sweet
Potato Journal. December 1946.
-4-
properties and uses; (2) selected recipes for using ALAHALT (See Appendix,
pages 18 to 21); and (3) a questionnaire for recording specified test data
and the opinions, attitudes, reactions, and evaluations of respondents
relative to ALAhqALT.
The questionnaire 
consistedb'of two 
parts '("ep
24). Part I was designed to obtajia an over-all appraisal 
and evaluation
of the product. Part II consisted of a number of individual "Product test
sheets." These sheets were desig'ned to obtain specific test data for each
test conductd and/or different product made in testing ILAILT. Instruc-
tions specified that a separate test sheet should be filled out 
for each
separate test conducted and/or -product mde.
The data in Table 1 indicate the nuber of responses received from
the organizations that were selectod to cooperate in testing the product.
Table 1. Numbeor of Sampls h!pped., Number of Organizations Responding,
and Num-ber of FReturnod. -U ,abI7 questionnairccs and/or Commuents on
ALAiJALT, by .Kind of Organization, 
June 1950
Number of Number of Number of
samples organizations returned
Kind of s~ippod responding usable
organization to-.specified '(including :quastionnaires
kinds of both teste3rs i and/or
organizations & non-tesbers) comments
..Number
Food processors and
manufa c tureur s
Milling compa nies and
distributeors'
Trade orgranizations and
laboratories
Candy manufacturers and
conf ectioner ieOs
Other miscellaneo.us
o rgani z~ti on
19
.13,
iNumboer I'umb eor'
15
10
4
47
60
4
19
39
The data in Table 1 indicate that 'about 8 per cent of'the'organiza-
tions that were -asked to test the product made some type of r%3sponse to-
the request. Of the number that responded, about one-half returned usable
i
.4 ?
questionnaires and/or comments on the product. Most of this group did not
complete the questionnaire, but indicated a reaction to the product in the
form of comments in a letter and/or comments on research laboratory forms
designed for organizational use.
Most of the remaining number that responded indicated that, because of
one reason or another, their tests had not been started or completed, but
that the results of such tests would be made available at some time in the
future -- if and when the tests are made. 11/
TEST FINDINGS
Because of the kinds of answers returned by respondents and the wide
Variations in size, kind, and location of organizations that tested the
product, this report has been prepared as a compilation of case reports.
Any detailed analyses of these reports would be difficult because of the
diversity of testing methods, variations in kinds of products made in test-
ing ALAliALT, differences in kinds of answers and comments reported, and
many other factors.
Test results and cofments on ALAUIALT have been grouped in this report
on the basis of types of organizations that tested the product, Table I.
These case reports are preceded by a brief summary of earlier test findings
of the Alabama Agricultural Experiment Station. Together, the test results
and comments from the Station and from testing organizations indicate the
extent of the product's commercial market possibilities.
To obtain the opinions, attitudes, reactions, and evaluations of ALA-
hALT from testing organizations; each concern was asked to report (on the
questionnaire) on the following points specifically for each product made
in testing ALAIALT:
1. Mixing qualities of ALAIHALT.
2. Cooking properties of ALAiILT.
3. Effects of ALkAALT on finished product:
a. Appearance, color, etc.
b. Texture, quality, etc.
c. Flavor or taste.
11/ In the instructions to prospective testers, it was requested that,
insofar as possible, all testing be completed and all test data and comments
be returned by May 15, 1950. On hay 4, 1950, a letter was sent to all
testers reminding them of the hay 15, 1950, suspense date. Compilation of
respondents' test data, comments, etc., was delayed, however, until June 15,
1950, to allow all testers as much time as possible to complete their tests
and to return their test results.
-6-
4. Most important attributes (if any) of ALAVALT.
5. Most undesirable effects (if any) of ALAMALT.
6. Evaluation of the commercial possibilities of ALAMALT.
Answers to and comments on these points were highly variable. No
attempt has been made in this report to explain such variations. The fact
that wide variations were reported indicates the importance of recognizing
such variations when attempting to determine ALAMALT'S potential commercial
marketing possibilities.
Basically, the evaluations and interpretations of the test data and
comments reported by respondents ho tested ALALALT are being left to those
who may wish to utilize the data in actually studying the over-all problems
involved in manufacturing, marketing, distributing, and utilizing the
product.
In evaluating and interpreting the test data and comments reported on
ALAMALT, extreme caution should be exercised. The opinions, attitudes,
reactions, and evaluations reported by respondents should be considered
only as reflections of their initial reactions toward the product. Such
reactions may be quite different at a later date and under different eco-
nomic conditions.
Test Results and Colmments by the Alabama
Agricultural 
Experinnt 
Station 12/
"ALAMALT absorbs and holds moisture when exposed to air. It was found
that this characteristic can be used to advantage in bakery goods in which
moisture-holding quality is of great importance. For instance, ALAiEALT
has been used in fruit cakes, layer cakes, southern 
brown bread, cookies,
biscuits, muffins, candies, and icings. The moisture-holding property of
ALAALT was very noticeable in the products prepared in the research
kitchen. ALAMfALT also has been used for pies or pre-mixed pies.
"Cakes in which ALAIIALT was used were fine in texture and grain, had
an elastic quality, and held moisture twice as long as plain cakes. 
Simi-
larly, ALALiALT gave candies and icings a very smooth, creamy texture, and
freshness. Because of this moisture-holding quality, these products re-
mained fresh in storage over a much longer period than those containing no
ALA.tALT.
12/ The test results of the Alabama Agricultural Experiment Station
presented in this report were extracted from published reports and articles
by Station technicians that first appeared in 1945, 1946, 'and 1947. They
are based on test results during and prior to the period 1945-47. Results
of subsequent testing by the Station are not shown in this report.
-7-
"It was found further that ALASUALT can be used to replace a portion of
the eggs, butter, and sugar in cakes without loss in color, flavor, or tex-
ture. Thus, a considerable saving can be made. Also, ice cream and milk
shakes can be made with ALAIIALT in its natural form. These products have a
very rich, creamy flavor.
"In bakery goods the best results were obtained when the ALAIALT was
mixed with warm water into a thin batter-like consistency. This mixture
was then placed in refrigeration for 12 to 15 hours before using. However,
satisfactory results were obtained without refrigeration of the batter." 
1
3/
"ALAIfALT gives an excellent quality to icings. Icings to which ALAPIALT
is added are smooth and creamy in texture and retain freshness for a much
longer period than 
those not containing 
it.
"The ALAMALT may be used for making pies. Opinions as to the quality
of pies from the flour differ. There are some vho claim that the pie is the
best they had ever eaten; others claim it is a little too strong in flavor
and dark in color....
"The AL IALT does offer commercial possibilities in the preparation of
a pre-mixed pie base. This product may be packaged in consumer packages or
in bulk for institutional uses.... For those who prefer a strong-flavored
pie, this would give quite a satisfactory product. Limited tests that have
been conducted indicated that a mixture of sweetpotatoes and pumpkins make
a satisfactory pre-mixed base for the sections of the country that prefer
pumpkin pie to sweetpotato pie....
"Two sales tests were conducted on ice cream, one of 300 gallons...
and another of 200 gallons.... According to plans, the 300 gallons...went
to the trade without notice; the trade accepted the product without comment.
The 200 gallon batch...went to specific stores with advance notice. Com-
ments were favorable. Wartime regulations complicated further testing....
"ALAiALT makes an excellent milk shake if mixed 
properly; otherwise,
the' ALAiALT settles and a poor product results. The fact that one local
drug store in a sales test sold over $2,'000 worth of ALALALT milk shakes in
a period of 8 months provides evidence that the public will accept the pro-
duct and come back for more. It should be stated that this drug store made
a superior product, advertised it, and 'pushed' its sale. Another drug
store made such a poor product that the test was discontinued." 1/
13/ ,Mildred S, Van deMark. "ALAlALT -- Its Properties and Uses." Ala-
bama Agricultural Experiment Station Progress Report Series No. 23. Decem-
ber 1945.
14/ L. M. Ware, et al., "Commercial Uses for Fully-Cooked Sweet Potato
Flour." Southern Food Processing. June-July 1947.
Test Results and Comments by Commercial Organizations
i. Food processors and manufacturers
Case No. 1 (located in the ,idwest). In a letter of transmittal,
that included the results of a series of tests with ALA'dLT, the processor
stated: "
1
We believe that it (ALA4ALT) has wide application among bakeries,
particularly for use in layer cakes and in sweet rolls and coffee cakes.
We were favorably impressed by its flavor, its moisture absorbing and re-
taining properties, and by its rich color."
This organizationts research laboratories made a number of products
in testing ALALALT. In each case, a regular formula was run as a control.
ALAIiALT was used by diluting 1 part of flour to 3 parts of warm water and
refrigerated for 24 hours. The baked products were evaluated by four mem-
bers of the organization's research staff at 24-, 48-, and 72-hour inter-
vals. The following observations were made:
"1. Yellow layer cake (130% sugar)
(Replacing 20 of water with ALAiiLT batter)
a. Color of crumb -- fair, slightly orange but not objectionable
b. Texture -- good
c. Eating properties -- good, moist
d. Flavor -- excellent, slightly unusual but combined very well
with vanilla
"2. Devil's food cake (140% sugar)
(Replacing 30% of water with ALA!ALT batter)
a. Color of crurmb -- good, no difference compared to control
b. Texture -- good
c. Eating properties -- excellent, very moist
d. Flavor -- excellent, combined especially well with chocolate
"3. Sweet rolls and coffee cakes
(Using 4% ALA1ALT 
batter)
a. Color of crumb -- good
b. Texture -- excellent
c. Eating properties -- excellent
d. Flavor -- excellent
"4. Commercial white bread
Batch No. 1 -- (Using 2% ALAKALT batter)
a. Color of crumb -- good, slightly creamy
b. Texture -- good
c. Eating properties -- excellent
d. Flavor -- good
e. General -- loaf had excellent keeping qualities, was slightly
softer than control at 72-hr. mark....
Batch No. 2 -- (Using 4% ALAiALT batter)
a. Color of crumb -- good, very creamy in color resembling a
loaf made from unbleached flour
b. Texture -- good
c. Eating properties -- good
d. Flavor -- excellent
e. General -- loaf had excellent keeping qualities, but very
little difference compared to the 2% loaf
Batch No. 3 -- (Using 2% dry ALAviALT flour)
a. Color of crumb -- poor, too dark
b. Texture -- poor, too open
c. Eating properties -- good
d. Flavor -- good
e. General -- crumb structure and texture was definitely affected
at this level
"5. Cookies
Old fashioned sugar
a. Color of crumb -- poor, too dark
b. Texture -- poor
c. Eating properties -- poor, too brittle
d. Flavor -- fair
Butterscotch
a. Color of crumb -- good
b. Texture -- poor
c. Eating properties -- poor, too brittle
d. Flavor -- good
"In summing up these tests, it was found that the ALAhALT product did
produce improvement in such products as devil's food cake, sweet rolls,
coffee cake, and commercial white bread. In the case of the yellow layer
cake, a new type cake was created due to the color and flavor.being entirely
different....
"In the type cookies made, the ALAi'ALT product did not produce improve-
ment, The finished cookies were 
very brittle...."
Case No. 2 (located in the lviidwest). This concern made eight (8) dif-
ferent products in testing ALAMIALT. Products made were spice cake, devil's
food cake, southern brown bread, fruit cake, biscuits, muffins, chocolate
frosting, and spiced pie.
This organization reported best results with southern brown bread and
devil's food cake; poorest results were with biscuits. It reported the
most important attributes of ALATiALT as "color and absorption of moisture."
It stated that "flavor was not always acceptable. Also, in dry form, it
was difficult to mix without lumping,"
-10-
In evaluating the commercial possibilities of the product, this concern
stated that ALAMALT "might be of value in the manufacture of bakery products."
Comments on individual products included the following:
Southern brown bread -- Mixing qualities of ALMALT were "very good.
The finished product had a good appearance and a good color. Its texture
was acceptable. Its flavor or taste was good ALAiALT was ndt as apparent
as in other recipes."
Devil's food cake -- ALAALT was "easily mixed in batter form. The
product had a good appearance. Its texture was good, but was slightly
gummy. Its flavor was acceptable."
Spice cake -- ALAiALT was "easily mixed in batter form. Its cooking
properties were acceptable. The finished product had a fairly good appear-
ance, although it was not the color usually associated with spice cakes.
Its texture was slightly gunmmy but otherwise acceptable. Its flavor was
also acceptable."
Chocolate fudge frosting -- AL ALT "does not seem to affect cooking
properties, When combined with chocolate, it is not apparent in the color
or appearance of the finished product. Both the texture and-flavor of the
finished product were good. Unless ALAijALT would help retain moisture, its
suitability would be questionable in this product."
iuffins -- The mixing qualities of ALAIIALT were "very good. The fin-
ished product had a nice color and appearance. Its texture was good, but
slightly peaked from heating. Its flavor was fair -- it had.a bitter taste."
Spiced pie -- The ALAIALT was "not easily mixed; it was inclined to
lumip. Its cooking properties were good and it thickened nicely. The final
product had a very good color and appearance. Its texture was good. The
flavor was fair."
Fruit cake -- ALAiALT's mixing qualities were "good; it was easily
mixed. In cooking, it took a much longer baking time than the usual recipe.
The finished product was a little sunken; its color was good. In texture,
it was too wet inside. Its final flavor was good. One hour after baking,
the product did not cut well. It seemed gummy and wet inside. ALAiALT
might be of use in retaining moisture in fruit cakes."
Biscuits -- ALAiALT's mixing qualities were "good. Its cooking proper-
ties were poor; the biscuits did not rise properly. The finished product
was poor in color, appearance, texture, quality, taste, and flavor. This
product was one of the least acceptable."
Case No. 3 (located in the Northeast). "We did several experiments
with ALALALT.... Our impression of the resulting product is as follows:
-11-
"1. Product took longer to bake at the suggested temperature.
"2. -Slightly 'heavier' product 
resulted.
"3. Flavor of the ALAMALT was discernible until the product had been
aged for 24 hours.
"4. Product remained moist upon aging for 96 hours."
Case No. 4 (located in the Midwest). "We had thought to use the ALA-
MALT as a filler but the process you (the manufacturer) used in preparing
the product evidently destroyed the jellying properties by converting the
starch to sugar.
"On our products we believe it has no value as thickener, would give
too dark color and its flavor would mask flavors...which we are trying to
emphasize."
Case No. 5 (located in the Northeast). "This will advise that 
our
tests are not completed but we feel that the product has 
very limited use
in our work...."
2. Milling companies and distributors
Case No. 6 (located in the Midwest). "...ALAMALT, 
when reconstituted,
has a very poor flavor ... The flavor 
is rather typical of that which 
one
obtains with highly pigmented vegetables after storage, and while 
the prod-
ucts may have been good when fresh, it would appear 
that the stability
problem is a serious one and 
would mitigate against successful 
commercial
usage.
"ALAMALT has been tested in a 
plain cake and a plain muffin....
"From our observations, 
we have seen no advantages 
for using ALAMALT
in these baked products.... 
We made the plain yellow 
cake using all eggs
(required by the recipe), and another 
in which 25 per cent of the egg was
replaced with ALAMALT. 
No significant difference 
was noted in the tender-
ness of these two cakes. 
However, we did object 
to the color and flavor
which ALAMALT gave 
the cake. The cake 
batter containing ALAMALT 
was thicker
and the grain of the cake was uneven."
Case No. 7 (located 
in the Midwest). 
This organization 
did not test
the product, but commented as follows:
"The only drawback that we can see at the moment is that ALAMALT is
hygroscopic and, since most prepared pancake flours are packed in so-called
-12-
,delta-seal bags, i.e., the tops of the bags being folded over and sealed
with .an adhesive, such bags would not be sealed tightly enough to prevent
the mixture from drawing moisture...."
Case No. 8 (located in the Midwest). "...at the moment, we do not see
any place where this product may be used in our mixes. One of the main
objections that we have to it is an undesirable, rather persistent 'after-
flavor'.
"I may say that personally I am fond of sweetpotatoes and the initial
taste from ALAMALT is like sweetpotato, but this 
after-taste is quite un-
desirable. We tried out products containing ALAMALT on several people and
it is my feeling that very probably our northern palates are not sufficiently
educated on the merits 
of sweetpotato flour."
Case No. 9 (located in the Far West), "We examined 
this product and
find it to be a very unique item, very pleasant 
and palatable in taste, and
it should fit into many food items 
once its nutritional value is known.
"...(in) bread baking and 
in minimum amounts it does 
no particular
harm to the bread except with higher amounts 
it begins to open up and make
the grain of the loaf heavy and 
darker in color."
3. Trade organizations and laboratories
Case No. 10 (located 
in the Northeast). "We...have 
to date made two
tests with this ingredient....
"One test was made in a layer 
cake with 130 sugar-flour ratio.... 
We
used our own formula.... This 
addition (ALAMALT) caused practically 
no
change in cake volume; 
grain was coarsened a little; 
texture was a little
harsher; and color was very 
considerably darker and 
brownish-gray. The
cake was moister than 
the control and also 
gummier in eating charactei.stics.
Flavor was considerably 
changed but various 
observers we're not in 
agreement
as to desirability of the 
change. Sweetness had been 
reduced ard a slightly
tangy flavor added 
that might be of value 
in specialty products.
"...ALAMALT was tried in (ordinary 
bread)...since this would be a major
market if useful. It was used in 
a level of somewhere between 2 
and 3 per
cent of the dry ingredient in relation to flour weight. This made doughs
more sticky and caused them 
to have less toughness. 
Crumb color was made
very brownish-yellow. Other' loaf characteristics, 
such as volume, texture,
grain, and loaf shape, were not appreciably 
changed. It caused bread to
remain soft considerably longer than the control 
product but was not equal
to regular bread containing polynxyethylene 
stearate in this respect. Bread
was also quite gummy and there was 
a rather pronounced and undesirable
effect upon flavor.
"...Some further tests may be made in a few other cake types but it
seems quite definite that this ingredient does not belong in ordinary bread.
It is also so damaging to doughs or batters that only relatively small levels
could be used in any product, in our opinion. It does have the property of
increasing softness and keeping quality, but this may not be enough to give
it a place in baked products in view of its relatively 
drastic action on
wheat flour gluten."
Case No. 11 (located in the Midwest). "I made a milk chocolate cake
which normally called for a percentage of cooked and mashed potatoes. I
replaced the mashed potato portion with ALAi'iALT and had very good results.
"Following this; I made two batches of sponge cake. One was what would
normally be called 'potato flour sponge cake' and was taken from a home cook
book. I transposed this into a 
baker's formula....
"The resulting cakes...were not at all satisfactora, and I believe 
the
main trouble I had then was that the ALAiALT does not have the same absorp-
tion property as does regular Idaho or Michigan potato flour -- these flours
usually take on 4 times the water weight of their own weight in 
bakery pro-
ducts....
"The cakes made from ALA6 ALT over-expanded, 
then dropped completely.
They were ovor-moist and, of course, had a very strong sweetpotato flavor.
"I then made a second batch of sponge cake using a straight old 
fashioned
sponge cake formula. I replaced 1/8 of the total flour weight 
with ALAALT.
"These cakes, while much better than the first sponge cakes, 
were still
not good merchandise. The color of the cake was somewhat mustard-colored--
the crumb was dry and the texture was open -- too open."
Case No. 12 (located in the hidwest), "The products which 
we made were
biscuits and muffins.
"Both of these quick breads had the color of ALAMALT as well 
as its
characteristic sweet flavor. Since ALA'I.ALT is fairly high in 
sugar, the
baked products seemed somewhat more moist on the tongue than 
biscuits and
muffins usually are. This sensation of moistness increased 
as the breads
became cold. It increased even more when the products were 
held over to
the second'day. The ALAKALT content of the breads seemed to give 
them a
hygroscopic quality.... Of the 
two products, we preferred the muffins,
since we thought the sweet flavor and darker color 
made the biscuits too
different from the type of product most consumers 
associate with biscuits."
Case No. 13 (located in the Miidwest). ."...I have 
found that ah addi-
tion of ALALALT to dry mixtures of puddings makes 
a well-flavored dish and
-14-
~1
most people who have tasted it. have claimed it to be something new and very
palatable."
4, Candy manufacturers and confectioneries
Case Ndo. 14 (located in the Northeast). "Our itoduction Manager made
a couple of experiments with this-product in cookies but (with) not too
satisfactory results.
"The net results of our tests were that the product proved too sticky
for use on our steel-band-type ovens and did not have any special flavor or
other qualities which would make it work better in products, either new or
old, than our own formulas....
"There is no question this product probably has beneficial qualities
for the soft-goods type of bakery, but in our line we have a specialized
type of 'formula and steel-band ovens which do not fit into the picture very
well."
Case No. 15 (located in the Midwest). "We used three of our regular
production formulas for checking ALAaALT -- a fondant formula, a marshmal-
low formula, and a hard candy formula.
"Twelve persons were taste-tested on the finished candies. None ob-
jected to the taste or color of the candy. No real enthusiasm, however,
was evident for the ALALALT. A decided preference was given to the regular
formula.
"The ALAIALT worked well in both the fondant and marshmallow formulas.
It was decidedly objectionable in the hard candy formula."
Case No. 16 (located in the Southeast). "We have booeen familiar with
ALA1iALT for a number of years.... There is no way that we have been able
to find whereby we can use ALAIhALT in our manufacturing. We are not inter-
ested in making further experiments at this time."
Case No. 17 (located in the Midwest). "ALAPALT...should be successful
in the soda fo'untain trade. This risk, I feel, uould be too great in the
candy bar field, as it would require a great deal of experimentation, taste-
test surveys, and advertising, in order to make it successful. As the
northeastern part of our country is not too well acquainted with the taste
of sweetpotatoes, some chances would be taken in its acceptability. There-
fore, we feel that we are not interested, at this particular time, in the
product."
-15-
5*Other miscellaneous organizations
Case No. l1 (located on the Pacific Coast). "In my eith
Aiif
4
.ALT.I find that it works well in yeast-raised goods containing
eggs. It makes for a richer product and brings out a pronounced golden
color.,,, I tried it in the starter yeast of my salt-rising bread.... it
came out all right, except that it showed up plain on the crust in a spock-
led form. It might show up the same in a white loaf of broad from compres-
sed yeast.
"iALAhALT possesses what I might term sweet-sugar crystals that do not
absorb easily, especially in prepared cake-douglhnut flour.,.. ALAiALT has
a rich brown color which is imparted to all bakedpodsin whichfit 
was
used. The more used, the more pronounced was the color.
"ALAIhALT does not absorb water or milk as does white or common potato
flour.... (It) did not increase the value of our products, but it did show
up in color very plain; also in taste and odor just out of the oven. None
of our customers voiced any objections."
Case No. 19 (located in -the Northeast). "If.*,ALA11LT holds moisture
and therefore is especially good in cakes, muffins, and soft cookies, then
it would seem -che bakery industry would welcomeit, We didn't find the
devil's food cake m1riiade with ILLAiALUT stayed moist after 5 days in the tin-
lined, airtight drawer, It was dry and cr-Luybl..
"In making the devil' s food cake ith ALAiMJT, we found that it was
nou easy to mix the batter. It took 3 to 5 minutes because it (ALA111ALT)
lumps . Putting in ALALALT is an eIcra step in m-,aking the cakeo. In the
finished product, the cake 5d-idn't look any different from.I other cakeos. Our
pane oftase-tster wee uawae o any difference i*n this cake, though
they likeod it the samice as a good stand-lard devi* l' s food cake, It did not
have as much red color as some have.. The panel detected no flavor differ-
ence. We held the cake for 5 days to- sec if., because of Ai'LAhALT, the cake
was more moist than cakes usually are. The AitiAhA LT devil's food cake_ ? was
dry and crumbly thoug-h stored in a tin-lined airtight container.
"Most of the recipes.,.ugo very little ALAIJALT and can be successfully
m,-ade without it. For this reason, I fos~cnue eitnet L IT-
it' s extra work to mixC. up, and miax. in the ALA! "AL' . batter; yet it doesn't
impart a distinct flavor; it also represents additional cost,."
L~l~-16-
SUMMARY and CONCLUSIONS
During the period 1942-45, research technicians at the Alabama Agri-
cultural Experiment Station developed a number of now food products from
sweetpotatoes under the brand name Alayam products. Among the more promis-
ing of these new products was ALAIALT -- a fully-cooked sweetpotato flour.
This report presents the'results of a nation-wide acceptance tost 
of
ALAIALT by commercial food manufacturers, processors, and distributors.
It also presents a summary of earlier test findings of the Alabama Agri-
cultural Experiment Station. Together, these test results indicate the
extent of the product's commercial possibilities.
Test reSults and comments by testing organizations varied widely.
These variations emphasize the importance of their recognition as factors
affecting the potential commercial possibilities of the product.
In the aggregate, reactions to ALAMALT were not favorable. Testing
organizations had strong opinions regarding the undesirable characteristics
and effects of ALAiALT. On the other hand, opinions rqgarding the attributes
of ALAbALT were varied and somewhat vague. This point deserves major empha-
sis. A significant portion of the organizations that test3d ALAKALT either
were not impressed or were not satisfied with the product. This, 
therefore,
is a major factor limiting the immadiate potential commercial possibilities
of ALAMALT.
Basically, the evaluations and interpretations of the test data and
comments reported by testing organizations are being left to those who may
wish' to utilize the data in studying the over-all problems involved in man-
ufacturing, marketing, distributing, and/or utilizing the product.
In evaluating and interpreting the test data and comments reported on
ALAiMALT, extreme caution should be exercised. The opinions, attitudes,
reactions, and evaluations reportud by testing organizations should be con-
sidered only as reflections of"their initial reactions towarq the product.
Such reactions may be differoht at a later date and under different economic
conditions.
-17-
APPENDITX
Se.lected Recipes fOr Using AIMLT 1/
Frui-t Cake
1/2 
c. butter.
I c. 0sugar
1 c. applesauc'e
1 -t soda
1/h c. milk
1 c. raisins
1 c. nuts
1'ticinnamon
1/2 t. cloves
1-1/3 6.*-white
2/3 c. AIAI~I.,ALT
Cream butter and add sugar gradually. Add soda to applesauce, and mix
with butter and sugar. Combine ALAMAALT with flour and add alternately-with
mlstirr ing well. Add. raisins.and nuts that have been, flou.1ed slightl ..
Bakl~e in greased pan at 3500 F. for 1 hour.
Devil's Food Cake
2 c. flour
2-3/h t. baking powder
1/4 t. salt
2/3 c. shorteninig
1-1/2 c. sugar
3 eggs (wiell beaten)
3squares unsweetened ch ocolate
3/h4 c. milk
1 to vanil-la
hTo ALAM,1ALT (batter) 2/
Sift flour, measure, and add baking pqwder: and salt. Sift this mrix-
ture three timi)es. Cream shortenin-g, add suga lwy rdcemutil
light. Add eggs and beat -well. M,* ix in chocolate.' Add flour alternately
with milk, beating smooth. Add AIAIAALT batter and vanilla* Bake in two
layers for 30 minutes at 3500 F.
0-()ic e Cake
2-1/2c. flour
2-1/2 t. baking powder
1/4 t. salt
1 t.,cinnamon
1/h t. cloves
h Tp ALAMALT (batter)
1/2 c. shortening
1 c. sugar
*2 egg's"
1/3 c. molasses
3/h C. milk
Sift flour, measure, and add baking powder, salt, and spices. Sift
this mixture three times. Cream shortening, add sugar gradually, and cream
until lighty.Mix in well-beaten eggs. Add molasses and AIAMvIALT batter.,
blending together wiell. Add flour alternately-with milk, beating after
each addition. Bake for 30 minutes at 3500 Fe
1/ Adapted from Mildred S. Van deMark . "AAMALT--Its Properties and
Uses.~ Alabama Agricultural Experiment Station Progress Report Series
No. 23. December 19)45#
2/ M,,,'ix AIAMIvLT -with warm -water to. make a thin batter cons istency.
if time permits, place in refrigerator and let stand overnight, or 12 to
15 hours be.--fore using.
flour
(dry)
Alayam Rocks
1-1/2 c. brown sugar.
2/3 c. butter
2 eggs
1 t. cinnamon
h T. AILA-IlLT (batter)
1/h t . salt
1/h t . cloves
2-1/2 c., flour
1 t. soda
2/3 c. nuts
2/3 c. rai~sins
1 t. vanilla
1 T. milk
Cream butter, add sugar, vanilla, wellbeaten eggs, and ALAMALT batter.
Sift dry ingredients together and add to first mixture alternately with milk.
Mix in nuts and raisins, Drop by spoonfuls on a greased tin, and 'bake in
3500 F. oven 15 to 20 minutes.
Southern Brown Bread
3/h c. AIAMALT (atr
1 c. corn meal
1-1/h c.* whole wheat flour
1/2 c. bran
1 t. salt
2 t. soda
1 c. molasses
2 c.- buttermilk
2 c. raisins
Mix the dry ingredients thoroughly. Add molasses, buttermilk, and
ATAMIALT batter. Fold in raisins, slightly floured. Fill canIs 3/ full and
steam for 2-1/2 hours in h well-greased No. 2 cans. Remove lids and dry
bread. 1/2 hour -in, a moderat ely hot oven.
Fudge (AI-,AAT and Fondant)
2 c. sugar
2/3 c.* milk
8 T. cocoa
3 T. light corn syrup
3 To AUMALT (batter)
3/h c. fondant
2 T. butter
2 t. vanilla
2 c. pecans
Put sugar, milk, chocolate, ALAMALT, and corn syrup in a sauce pan.
Cook slowly until tem perature of 2360 F. is reached. Remove and add butter,
vanilla, and fondant. Beat wqell. Add pecans, mix and pour on a buttered
tin to cool. Cut.
Pralines
1 c. brown sugar
1 c. milk
2/3 c. ALAI '.LT (dry)
1/2 t. maple flavoring
1 c. -white sugar
1/16 t. soda6
1. T. butter
1-1/2-c. pecan (halves)
Combine sugars, milk, and soda. Cook to 2360 F. Remove from heat, add
butter and flavoring. hi p until crystallization begins, and add AIAMALT.
M4ix thoroughly and drop by spoonfuls over pieces of pecans that have been
placed on waxed paper.
-"19
Chocolate' Fudge Icing
2 c. sugar
1- C.-milk
I1t vanilla
4 T. cocoa
1 T. btt~r
2 T. ALAMJALT (batter)
Cook -the sugar, ALXMUJT, milk, and chocolate until it forms a soft
ball -when tried in cold water (2300 F.).-feove from fire, add buter
and vanilla, and beat until of right consistency to spread on cake.
(Lemon-cheese icing also may be' made successfully with AIAMALT., using
1 tablespoonful AIvMALT t-o 1 cup sugar. Moisture is retained twice as long
as in standard recipecs.)
Caraftael Frosting
1-1/2 c. brown sugar
1-1/2 c. granulated sugar
2 T. ALITMALT (batter)
1-1/2 c. milk
2 T. butter
CombinuLAaLT n and mil a ing Itoaboil, stirringcon-ine ' ugar, , iilk nd b)
stantly. Then boil iitiout stirring until a small amount of the mixture
forms a soft ball in cold water (2320 F.). Add butter and beat until of
right consistency to spread-,on cake.--
Spliced Pie
2/3 c.. ALAMJALT (dry)
1/2 c. sugar
1-1/2 t.mixcd spices,
1 lemon flavoring
1-4.c. milkc
2 T * butter
1/2 t. salt
Whip egg and mix in
and add alternately with
mix thoroughly, and pour
3250 F.
sugar. aComb ine A1.AMtL
milk to egg and sugar.
into-a baked pie shell.
with other dry ingredients
Add flavoring and butter,
Bake for 45 minutes at
Biscuit
1-2/3 c 0 flour
1/3 c. -ATAIIALT. (dry)
1/2 t. soda-
Mix and sift all dry ing-redients.
enough miAlk to make soft dough. K'nead
thick and cut. Bake in hot oven (4i250
1/2 t. salt
3 T. fat
lrl/3 c. sour milk
Cut in fat with p-astry mixer. Add
to make smooth. Roll to 1/2 inch
Fe) 15 to 18 minut.1es.
-20.
Muffins
1-3/4 c. flour
1/ c. AIAMIALIT (dry)
3 T. fat
1-1/h c. milk
1 egg
2 T. sugar
1/2 t. salt
4 t. baking 
powvder
Mix and sift all dry ingredients. Beat egg and to it add part of the
milk. Add this to dry ingredients. Mix in melted fat and remaining milk.
Beat well and put into muffin rings filling them about half full. Bake in
hot oven (40
0
0 F.) for 35 to 40 minutes.
Ice Cream
1 qt. milk
1 qt. cream
1-1/2 c. sugar
10 T. AIAMaLT (dry)
8 T. Dry skim milk
I t. vanilla
I t. kragel or gelatin
Heat milk in double boiler to 800 F. Add the combined sugar, dry skim
milk, kragel, and sweetpotato malt. Raise temperature to 1500 F. and let
remain for 30 minutes. Cool, add vanilla and cream. Freeze.
AIAMLT Milk Shakes-
1 c. milk (1/2 pint)
Place milk in mixer, add malt,
throughly. Serve.
2 scoops ice cream
flavoring, and ice cream. Vfhip
-21-
QUI3J'TI ONNAL .1-
PART I R "Ii0ATIO0U 13TO ALAkA LT"
Organization __________________Date ______
Address ________________ Namne and title of' per son completing
this quo sti onnaire-.:
1. What are the principal products manufactured by your organizatiLon?
(a) _ _ _ _ _ _ _ __ _ _ _ _ _ _ _ (C) _ _ _ _ _ _ _ _ _ _ _ _ _ _
(b )__(d)_
2. W4ha t products did you wake in testing 'AAL-ALT?
(a) _________ (b) _______ _ (C.) _________ (d 
_________
3*Did you use API or your oi wn recipes in making e .- ach of these products?
(a) _________ b) _________ ()______ (d) _________
4.In which of the products th1at You made- did ALA..',LT give:
(a) Best resul1ts?_________ (b) Poorest re 3sults ? ______
5.As an ingredient of the p,,roducts you mrade 'in testing- ALAJIALT:
(a) W4hat wrethe mr.ost importaint attributes (if any) of ALALALT?
(b) What we.rer the m-ost undesirable effects (if any) of ALAILALT upon
the products rmade? _____
6.On the basis of tUhe .Jtests you made., evaluate 
. the commercial possibili-
ties of ALAMALT:
-22.-
PART II -- "PPQODUC'T rTlE3'T ,HEET"
(Use a separate " IProdu-,ct TestI- Sheet" for each product made)
Organization Address Date
Name and title of person comupleting this questionnaire
Product-made Test Number
-API or your own recipe
I. Based on your experience in making this product, write in your observations (imi
t4..theprouct)ithrespect 
to thefollowing specific 
points: .
What was your general !How did the prodct made wi.p
items reaction to ALAMAALT as an ALAMALT d iffer from similar
ingredient of this pro~uct;: l?rdcs made~ wihu LMAT1 dsrbl etrs
Mixing qualities in
preparation, etc,
C6oking properties, et c
(if applicable)
........................... .. ............................... .................................... .............. .......................................................... . . . .
Effects on finished
product: a* L ppear-
ance, color, etc.
b. Texture, moisture;
fiminme~c-sgraininess.,
cracking, etc.
c. Flavor or taste
.................... ...... ....... I..........................................................................................................................................
Other comments
... .. .. ... .. .. .. ... .. .. ... .. .. .. ... .. .. .. ... .. (.. . .... t ".. .. i)..
z - - I.Cl- -1 -
PT II "PRODPFIT 
a~TSEE"(ot)
II. Vhat weie the general conditions l/ of the products made with and without ALAMALT af
.Lagef or various intervals of time ?
....... .. I ...... ....................... .... .. ....:. ................ ... ... I.......... ... ................. ........ ....... * ..~ ~~~~~~~~ .. .............. .................. ........................I...............
Six!rage time Product made Product made Specify the general sto
(from hour of making): with ALAN-4ALT without ALAMALT :under which these produ
Imeiaey(See Question I) (b--ee Question I)
....... after..ia Ing ................... ....... .... 1. What size sample of t e p o u t a
placed in storage?________
2,,Were
Kind
hours later
3.4a s i
Kind
hours later
.. 4Humidity
5.Tempe rati
___hours later
................................. .................................................................................................. 6 Presence
____ ours later
7Other
...... ........ ...... .. .... .. ..... ..... ... .... . ... .... ..... ... .... .... .... .... .... .... .... ..... ... .. .. .. .. .... .... ...
Total estimated shelf:
life of'product___ days___ days
General conditions include all characteristics of the
finished product. Answers would indicate the degree of specific
changes (if any) in such characteristics as they occur whether
desirable'or undesirable. For instance, 24 hours after making a
product, its color may become darker or lighter, texture may be-
conme more ar-i rv -r v-rnmr- qnapic~'or A1 r mq-n1 "h r~n~mc-a-n-pr~~Yne-ir]
containers 
used?
r n
of light_ ___ ___
less rancid, etc.
r\)
_. __ ~I_ I __ __ _ ___ __ _ _ ~ II_ _