Articles
PRODUCTION OF INSTANT BEVERAGE OF THE PINEAPPLE AND SWEETPOTATO
Article number
787_48
Pages
387 – 390
Language
English
Abstract
The instant beverage from the pineapple (Ananas comosus) and sweetpotato (Ipomoea batatas) mixtures were produced from drum dryer at 125-130°C at different levels of 0, 20, 40 and 60% (w/w) of pineapple in mixtures.
Physicochemical properties of the mixtures were determined.
It was found that the color of L* a* b* of the mixtures were significantly different from orange fleshed sweetpotato (P<0.05). Content of vitamin A was in the range of 840.82-4199.10 IU/100 mg.
The vitamin A content of the mixtures increased with the increase of sweetpotato content.
Increasing the amount of pineapple in the mixtures resulted in the decrease of the water absorption index (WAI) and in the increase of % WSI of the mixtures.
The sensory acceptability of the beverage of the mixture of 60% of pineapple (w/w) had the highest scores in flavor, odor and overall acceptability.
The pineapple-sweetpotato beverage contained high vitamin A and was a health beverage.
Physicochemical properties of the mixtures were determined.
It was found that the color of L* a* b* of the mixtures were significantly different from orange fleshed sweetpotato (P<0.05). Content of vitamin A was in the range of 840.82-4199.10 IU/100 mg.
The vitamin A content of the mixtures increased with the increase of sweetpotato content.
Increasing the amount of pineapple in the mixtures resulted in the decrease of the water absorption index (WAI) and in the increase of % WSI of the mixtures.
The sensory acceptability of the beverage of the mixture of 60% of pineapple (w/w) had the highest scores in flavor, odor and overall acceptability.
The pineapple-sweetpotato beverage contained high vitamin A and was a health beverage.
Authors
S. Reungmaneepaitoon, S. Yai-eiam
Keywords
physicochemical properties, vitamin A, process, properties, sensory, water absorption index
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