New developments in processing sweet potato for food
1989
Truong Van Den (Visayas State Coll. of Agriculture, Baybay, Leyte (Philippines). Dept. of Agricultural Chemistry and Food Science)
Reduction in sweet potato consumption in a number of Asian countries has been noticed in the past two decades. This has been attributed to psychological and technical reasons related to resistance to eating sweet potato. Strategies to increase consumption of sweet potato have been identified through extension of its present utilization and development of new food products. Acid food products such as dried sweet-sour sweet potato beverages and concentrates are new developments in processing of the crop for food. The appearance, taste, and nutrient content of the new sweet potato products are similar to those of various processed fruit items. Interestingly, their vitamin A content is even higher than that of common fruit and vegetable products. The products were rated with high sensory scores in acceptability tests. The technologies are simple and can be applied in small and large factories. Formulation, nutrient composition, and factors affecting the quality of the products are presented.
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