Processing and quality evaluation of sweet potato chips
โ Scribed by M. A. Akpapunam; D. A. Abiante
- Book ID
- 105533358
- Publisher
- Springer US
- Year
- 1991
- Tongue
- English
- Weight
- 344 KB
- Volume
- 41
- Category
- Article
- ISSN
- 1573-9104
No coin nor oath required. For personal study only.
๐ SIMILAR VOLUMES
The percentage dry matter and reducing sugar content are prime quality parameters for assessing the potential of potato tubers to produce acceptable yields of processed products possessing good textural and colour quality attributes. A study was conducted to develop a near infrared (NIR) calibration
Potato tubers of cvs. Condor, Diamont, Baraka, Mondial and Draga were used to produce chips of 1.0 mm slice thickness using an industrial slicer. Half of the slices quantity was immediately blanched in water at 100 "C for approximately 5 min. Frying was carried out at 165-170 "C in cotton seed oil.