Development of vacuum fried sweet potato | เธเธฒเธฃเธเธฑเธเธเธฒเธกเธฑเธเนเธเธจเธเธญเธเธเธฃเธญเธเธชเธธเธเธเธฒเธเธฒเธจ
2007
Anuvat Jungchud(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:[email protected] | Phaisan Wuttijumnong(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Kittivee Serikul(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Chatlada Kusucharid(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
Vacuum fried sweet potato was developed to increase value of sweet potato. In this study, experiments were designed using 2*2 factorials with a constant vacuum level (630 mm.Hg). The studied parameters included temperature (110 deg C and 120 deg C) and time (10 minutes and 15 minutes). Frying at 110 deg C for 10 minutes produced product with the lowest fat content (22.90 percent) and 2.36 percent moisture content. According to sensory production cost, frying at 110 deg C for 10 minutes was selected for further formulation. The fried sweet potato was flavored using 4 additives including salt, basil, flavor, cheese flavor and barbecue flavor. From acceptance test of color, flavor, taste and overall, barbecue flavored product showed highest score of likeness (p LT 0.05). Therefore, this study selected barbecue flavor and vacuum frying at 110 deg C for 10 minutes. The obtained fried sweet potato contained 2.6 percent moisture, 3.26 percent protein, 22.90 percent fat, 0.09 percent fiber, 2.47 percent ash and 68.92 percent carbohydrate. Total plate count, yeast and mold were less than 10 CFU. Coliform was less than 3 MPN/g. For physical quality, the finished product had water activity of 0.34. L*, a* and b* were 61.8, 1.4, and 37.7 respectively. Hardness of product was 4.29 N. From a consumer test, vacuum fried sweet potato with barbecue flavor packed in the aluminum foil bag obtained the moderate likeness. All test consumers (100 percent) accepted the product. If the product is available in the market, 90 percent of test consumers will buy it. The preferred size and price were 70 g. and 20 baht.
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Este registro bibliográfico ha sido proporcionado por Kasetsart University