New products from cassava and sweetpotato
1997
Palomar, L.S. (Visayas State Coll. of Agriculture, Baybay, Leyte (Philippines))
Two new products from cassava and sweetpotato were developed. The technology is recommended to all interested bakeries/processors which have access to raw materials such as cassava flour or fresh cassava and sweetpotato. These products are the "kabkab" and "kamoreal". Kabkab is a traditional puff product from cassava which is cream to light brown and is usually eaten with syrup as topping. It can be enriched with 10 percent peanut or mungbean without affecting its sensory qualities. Also, protein content can be increased from 3 percent to 6 percent. Kabkab can be processed by using a bottle or rolling pin in spreading and flattening. This method can produce 79 to 80 sheets per hour, while hand spreading can only produce 14.5 sheets per hour. The fabricated steamer can cook 104 sheets per hour, while traditional blanching can produce only 47 sheets per hour. Drying of steamed sheets of kabkab is shorter than those cooked by blanching. Another new product is kamoreal, a flat/rectangular-shaped sweetpotato candy mixed with ground peanuts. This improved form of stick candies reduces packing time from the wrapping of individual sticks to those of small blocks
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