Varietal influence on the quality of instant dried mashed sweet potato [Ipomea batatas (L) Lam]

Date

7-2015

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Katherine Ann T. Castillo-Israel

Committee Member

Lotis E. Mopera Enrico P. Supangco

Abstract

The study was conducted to determine the varietal influence on the quality of instant dried mashed sweet potato. The three varieties had a percentage yield ranging from 20 to 30%. The treatments within the three varieties showed no significant difference on the sensory attributes. Therefore, the scores for the lowest treatment were compared with each other to determine the effect of variety on sensory attributes. The three varieties were generally acceptable. The formulation with the least amount of salt for preparing instant mashed sweet potato was analyzed for its proximate composition and physical properties. The storage stability was done every two weeks for two months. The pH, total soluble solids (TSS), and moisture content did not vary significantly through time. The purple variety was the most acceptable variety in terms of physical property being highest in bulk density (0.84 g/cm3), swelling capacity (27.03%) and rehydration ratio (9.26%). There was no significant difference in the water absorption capacity among the three varieties. In terms of proximate composition, the white variety has the highest moisture content (8.36%), ash content (3.37%) and crude fat (1.95) while the orange variety has the highest nitrogen free extract (83.13%). There are no significant difference on the crude fiber and crude protein among the three varieties.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2015 F62 P47

Document Type

Thesis

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