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Effect of Variety and Pretreatment


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  • Product Description

Three sweet potato varieties namely, Bereda, Falaha and Belela with specific gravity1.06, 1.00 and 0.95 and moisture content of 77.32, 74.96 and 77.80% respectively have been studied for their suitability of chips production. Three blanching times (1, 3 and 5 minutes) in hot water at 90øC and two dehydration methods (hot air at 70øC and salt solution) were used in the study to find out the pretreatments, that would give products of acceptablequality.Ground nut oil was used for frying the slices at 160øC. The study shows that variety Bereda resulted in chips with better flavor, crispness, color and overall acceptance, as compared to the other two varieties. Chips produced from all three varieties were found to have flavor acceptance with average scores of 3.61, 3.68 and 3.54 for Belela, Bereda and Falaha, respectively, in which statistically not significant differences existed. Among the three blanching times considered the 5 min duration resulted in chips with a better sensory quality than those of the 3 and 1 min duration.

Product Specifications
SKU :COC99785
AuthorAddisalem Hailu Taye
Number of Pages92
Publishing Year2011-08-04T00:00:00.000
Edition1 st
Book TypeAgriculture & farming
Country of ManufactureIndia
Product BrandNot defined
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-08-18 00:00:00
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