Qualities Of Sweet Potato Flour : A process parameters - Couverture souple

Jethva, M. H.; Cholera, S. P.; Rathod, P. J.

 
9783659786013: Qualities Of Sweet Potato Flour : A process parameters
Couverture souple
ISBN 10 : 3659786012 ISBN 13 : 9783659786013
Editeur : LAP LAMBERT Academic Publishing, 2015

Synopsis

Sweet potato is an important root crop grown all over the world and consumed as a vegetable, boiled, baked or often fermented into food and beverages. Fresh sweet potato fruit contains about 70 to 72 % (wb) moisture content. There are more chances of the sweet potato getting spoiled or deteriorated. Also, sweet potato is a perishable root, it has shelf life of 2 to 3 weeks and marketing of sweet potatoes to different places is also one of major constraint, as about 35 % post-harvest losses occur during post-harvest management. Therefore, it is necessary to convert it into value added products which retain color, flavor and nutrients with longer shelf life. So, to increase the shelf life of sweet potato, it is converted into various processed products like flour, dried slices, dried chips, RTS, beverages, etc. Sweet potato flour is used in cakes, biscuits, noodles, jam, jellies, sauces, fortified flour, juices, wines, ice-cream, alcohol, industrial starch and crackies and other dishes etc.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

Sweet potato is an important root crop grown all over the world and consumed as a vegetable, boiled, baked or often fermented into food and beverages. Fresh sweet potato fruit contains about 70 to 72 % (wb) moisture content. There are more chances of the sweet potato getting spoiled or deteriorated. Also, sweet potato is a perishable root, it has shelf life of 2 to 3 weeks and marketing of sweet potatoes to different places is also one of major constraint, as about 35 % post-harvest losses occur during post-harvest management. Therefore, it is necessary to convert it into value added products which retain color, flavor and nutrients with longer shelf life. So, to increase the shelf life of sweet potato, it is converted into various processed products like flour, dried slices, dried chips, RTS, beverages, etc. Sweet potato flour is used in cakes, biscuits, noodles, jam, jellies, sauces, fortified flour, juices, wines, ice-cream, alcohol, industrial starch and crackies and other dishes etc.

Biographie de l'auteur

Mr. M. H. Jethva obtained his B.Tech.and M.Tech.degrees in Agricultural Engineering in the year of 2013 and 2015, respectively from College of Agricultural Engineering and Technology, Junagadh Agricultural University, Junagadh.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2015
Langue
anglais
ISBN 10 
3659786012
ISBN 13 
9783659786013
Reliure
Broché
Nombre de pages
200
Coordonnées du fabricant
non disponible
Personne responsable
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