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COMPARATIVE ANALYSIS IN THE PROCESSING OF SWEETPOTATO FLOUR FROM CHIPS AND FROM GRATES

Article number
583_24
Pages
211 – 221
Language
English
Abstract
Sweetpotato flour production using chips and grates processing systems, which involved artificial drying were evaluated in terms of energy requirement and quality of the products.
Processes involved in each of the systems and their products were also evaluated and analyzed.
Flour produced from grates consumed less energy than that produced from chips.
In terms of quality, the flour from grates has higher starch content, fineness modulus, and angle of repose but lower percent recovery than the flour produced from chips using the village level processing system.

Publication
I International Conference on Sweetpotato. Food and Health for the Future
Authors
D.L.S. Tan, K. Miyamoto, K. Ishibashi, K. Matsuda, T. Satow
Keywords
Chips, grates, flour, processing systems, sweetpotato, physical characteristics, product quality, village-level root crop processing machines
Full text
https://doi.org/10.17660/ActaHortic.2002.583.24
Online Articles (27)
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