Articles
DEVELOPMENT AND TRANSFER OF PROCESSING TECHNOLOGIES FOR FRUITY FOOD PRODUCTS FROM SWEET POTATO
Article number
380_64
Pages
413 – 420
Language
Abstract
In an attempt to increase the economic value of sweet potato (Ipomoea batatas), the starchy roots have been processed into fruity-food products.
The formulated fruity sweet potato products have similar appearances, tastes, and nutrient contents, but had higher vitamin A levels when compared with other processed fruit and vegetable products.
The developed products were rated high in sensory scores and consumer acceptability tests.
The formulations, nutrient compositions, and factors which affect product quality are presented.
Technology transfer has been carried out through seminars, workshops, trainings, and demonstrations.
Technologies for the catsup and the beverage have already been adopted by farmers’ cooperatives and catsup/food processing companies in the Philippines.
Factors that could accelerate transfer of the technologies to the private sector are discussed.
The formulated fruity sweet potato products have similar appearances, tastes, and nutrient contents, but had higher vitamin A levels when compared with other processed fruit and vegetable products.
The developed products were rated high in sensory scores and consumer acceptability tests.
The formulations, nutrient compositions, and factors which affect product quality are presented.
Technology transfer has been carried out through seminars, workshops, trainings, and demonstrations.
Technologies for the catsup and the beverage have already been adopted by farmers’ cooperatives and catsup/food processing companies in the Philippines.
Factors that could accelerate transfer of the technologies to the private sector are discussed.
Authors
V. Truong
Keywords
Online Articles (113)