Vol. 6, Issue 5 (2018)
Effect of varieties, blanching and sulphitation on yield, rehydration ratio, carotene content, NEB and sensory quality of sweet potato {Ipomoea batatas (L.) Lam} powder
Author(s): Ashuqullah Atif, Dev Raj, KD Desai, VM Thumar and Tanveer Ahmad
Abstract: India is the second largest producer of vegetable in the world. Among different vegetables; tuber crops are the most important food crops after cereals and grain legumes. The present investigation was conducted for dehydration of sweet potatoes into flour using different sweet potato varieties ["Gauri" (V1), "ST-14" (V2), "CIP-440038" (V3) and "Kamala Sundari" (V4)], blanching pre-treatments [without blanching (B1) and with blanching at 85oC for 3 min (B2)] and sulphitation pre-treatments [Control (K1), KMS@1000ppm (K2), KMS@2000ppm (K3)]. The results of the present investigation indicate that flour obtained from sweet potato variety “ST-14†when prepared without blanching and given pre-treatment with KMS@1000ppm (V2B1K2) possess higher flour yield, rehydration ratio, β-carotene, and sensory score while lowest non-enzymatic browning (NEB).
Pages: 118-123 | 655 Views 72 Downloads
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How to cite this article:
Ashuqullah Atif, Dev Raj, KD Desai, VM Thumar, Tanveer Ahmad. Effect of varieties, blanching and sulphitation on yield, rehydration ratio, carotene content, NEB and sensory quality of sweet potato {Ipomoea batatas (L.) Lam} powder. Int J Chem Stud 2018;6(5):118-123.
