Utilization of sweet potato for finished and semi-finished products
1987
Suparat Reungmaneepaitoon | Somchit Niyomthai | Mantana Roumrux (Kasetsart Univ., Bangkok (Thailand). Institute of Food Research and Product Development)
Sweet potato flour from two varieties of sweet potatoes (Ipomoea batatas L) which was Kaset varieties (yellow flesh varieties) and Khai varieties (Orange fleshed varieties) was studied. Peeled sweet potatoes were boiled in 10 % NaOH solution for 6-10 minutes and then were soaked in 0.5 % sodium metabisulfite solution which produced the best color and flavor. The chemical composition of sweet potato flour and the application of flour was studied. The first method hot air oven was used. The peeled and sliced roots were dried in oven at 50-60 deg Celsius for 8-10 hrs. The second method double drum dried was introduced. The solid content of the sweet potato puree was adjusted to 20 % by using hot water. The 5.5 kg/sq.cm steam pressure, 2 rpm rotating speed, 138-140 deg Celsius. surface drum temperature, 0.46 x 0.96 sq.meter heating area and 0.2-0.3 mm drum distance were used for processing. Sweet potato flour yield from Kaset and Khai varieties from the first method was 16 and 13 % respectively, while the second method was producing flour yield from Kaset and Khai varieties only 11 and 9 % respectively. Sweet potato flour could be replaced by cassava flour upto 40 % in cassava crisp chips. In yeast doughnut products, the sweet potato flour was experimented to replace wheat flour at different levels from 0,20,40 %. Flour from both methods, variety and amount of flour used have effect to yeast doughnut texture, crumb color and its composition. Sweet potato flour was also experimented to replace fresh sweet potato in producing deep fried Thai small ball dessert.
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