Articles
SWEETPOTATO FOR THE PRODUCTION OF NUTRITIOUS FOOD PRODUCTS
Article number
703_12
Pages
117 – 124
Language
English
Abstract
In Malaysia, sweetpotato (Ipomoea batatas) has long been planted for the fresh food market.
Processing has been small-scale catering for the snack food market in such forms as crisps, chips, crackers, cakar ayam, and also used in a variety of traditional cakes and desserts.
This paper describes the processing of sweetpotato into nutritious bakery products either from fresh roots or flour.
Wheat flour was partially or wholly substituted with sweetpotato flour in the standard formulations of cakes, muffins and cookies at 100%, 60% and 60% respectively.
Taste, texture, aroma and overall acceptability of the products were evaluated.
There was no significant difference in terms of taste, texture and aroma compared to the products from wheat flour, except for texture of cookies which was significantly different at p= 5%. For sweet buns, either 50% of fresh boiled sweetpotato or 30% flour produced good quality buns.
The products developed from orange-fleshed varieties had higher vitamin A and dietary fibre contents when compared to those from wheat flour.
Five premix flours for traditional cakes were also produced.
The problems of bulkiness of sweetpotato, its relatively low cash value per unit weight and difficulties associated with storage and transportation could be solved by the production of sweetpotato flour and utilizing this flour in the production of nutritious products.
Processing has been small-scale catering for the snack food market in such forms as crisps, chips, crackers, cakar ayam, and also used in a variety of traditional cakes and desserts.
This paper describes the processing of sweetpotato into nutritious bakery products either from fresh roots or flour.
Wheat flour was partially or wholly substituted with sweetpotato flour in the standard formulations of cakes, muffins and cookies at 100%, 60% and 60% respectively.
Taste, texture, aroma and overall acceptability of the products were evaluated.
There was no significant difference in terms of taste, texture and aroma compared to the products from wheat flour, except for texture of cookies which was significantly different at p= 5%. For sweet buns, either 50% of fresh boiled sweetpotato or 30% flour produced good quality buns.
The products developed from orange-fleshed varieties had higher vitamin A and dietary fibre contents when compared to those from wheat flour.
Five premix flours for traditional cakes were also produced.
The problems of bulkiness of sweetpotato, its relatively low cash value per unit weight and difficulties associated with storage and transportation could be solved by the production of sweetpotato flour and utilizing this flour in the production of nutritious products.
Publication
Authors
O. Salma, I. Zaidah
Keywords
Ipomoea batatas, cake, cookies, muffins, sweet buns, premixes, chemical composition
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