Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method
نویسندگان
چکیده
منابع مشابه
Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method
The effect of pretreatment methods (soaking in water, potassium metabisulphite solution, and blanching) and drying methods (sun and oven) on some quality attributes of flour from ten varieties of sweet potato roots were investigated. The quality attributes determined were chemical composition and functional properties. Data obtained were subjected to descriptive statistics, multivariate analysi...
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The purpose of this study was to obtain the best anthocyanin pigment extract powder from 3 types of drying process, vacuum drying, spray drying, and freeze-drying. The duration and temperature for each type of drying process are 15 h with temperature of 40 oC, 2 h with temperature of 120 oC (inlet) and 60 oC (outlet), 24 h with temperature of -50 o</su...
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The study was conducted to evaluate the quality characteristics of cookies produced from sweet potato-fermented soybean flour. Cookies were subjected to proximate and sensory analysis to determine the acceptability of the product. Protein, fat and ash increased as the proportion of soybean flour increased, ranging from 13.8-21.7, 1.22-5.25 and 2.20-2.57 respectively. The crude fibre content was...
متن کاملQuality Evaluation of Cookies Produced from Blends of Sweet Potato and Fermented Soybean Flour
The study was conducted to evaluate the quality characteristics of cookies produced from sweet potato-fermented soybean flour. Cookies were subjected to proximate and sensory analysis to determine the acceptability of the product. Protein, fat and ash increased as the proportion of soybean flour increased, ranging from 13.8-21.7, 1.22-5.25 and 2.20-2.57 respectively. The crude fibre content was...
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ژورنال
عنوان ژورنال: Food Science & Nutrition
سال: 2015
ISSN: 2048-7177,2048-7177
DOI: 10.1002/fsn3.325