Abstract: The pure sweet potato puffs showedpoor quality,so suitable starch was added to notable rais the puffing degree and improve quality. This paper dealt with general high temperature puffing process to investigate the adding of potato, cassava, sweet potato or corn starch in sweet potato puff in to the synergistic effects of puffing degree and the quality of sense organs.The results showed, the bptimum prescription was: Potato starch 20%, cassava starch 5%and cornstarch are 10%.The effects of starch addedin sweet potato puffs showed the affecting significance order was, potato starch > cassava starch > corn starch. where, the effect of potato starch was very noficeable, and the effect of cassava and cornstarch was relatively not noticeable.

Key words: Starch , Sweet potato , synergistic effects , Puff