Sensory evaluation will be performed to determine the acceptance of consumer on various osmotic dehydrated sweet purple potatoes. The consumer acceptability of samples will be based on their colour, appearance, flavour, taste, texture and overall acceptability. The samples will be presented to a test panel on a white plate labeled with three-digit number codes. Sixty untrained panelists will be asked to rate each of sensory attributes on a 9-point hedonic scale from 1 (dislike extremely) to 9 (like extremely) (1: extremely poor; 3: poor; 5: acceptable; 7: good; 9: excellent). The experiment will be conducted in a controlled environment in an air-conditioned room (25oC), with cool white fluorescence office lighting.