Development and evaluation of a snack food from sweet potatoes
1997
Che Man, Y.B. (Pertanian Malaysia Univ., Serdang, Selangor (Malaysia). Faculty of Food Science and Biotechnology. Dept. of Technology)
A snack food referred to as sweet potato rounds (SPR) was developed using cured sweet potato (SP) tubers, SP flour, table salt, carboxylmethyl cellulose and monosodium glutamate. SPR snacks were initially deep-fried and finally heated in a conventional or microwave oven. Samples were analysed for some quality attributes including proximate composition, sensory, physical and caloric content. Proximate composition on dry basis (d.b.) were: protein 8.43 and 8.47 percent, fat 19.68 and 20.64 percent; and carbohydrate 68.42 and 67.44 percent, respectively. Sensory evaluation by 15 panellists showed a preference for the conventionally-heated over the microwave-heated products. Colour and texture measurements showed that conventionally-heated SPR retained their characteristic orange-yellow colour better and the texture was firmer than the microwave -heated samples. Caloric content of SPR prepared by the two methods was high (484 kcal/100 g and 489 kcal/100 g, respectively), indicating that the SPR was an excellent potential source of high energy snack food.
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