Preparation of Sweet Potato Chips by Combined Method in Different Thicknesses

The objective of this research was to prepare sweet potato chips (Ipomoea batatas L.) in three different thicknesses (0.75, 1.25 and 1.75 mm) using a combined oven drying and frying process at three different temperatures (60, 70 and 80 °C) and to evaluate its centesimal composition, water content and texture (rupture resistance). The water and ash contents increased as the thickness increased and the opposite effect was observed for the lipids that reduced with increasing thickness. For the absorption of fat and calories, the chips presented varied values that can be attributed to the fact that the chips did not undergo the process of exhaustion after the frying. The highest values of rupture resistance (RR) were observed for the chips of 1.75 mm and the absorption of fat and water content interfered directly in this resistance. The sweet potato chips with lower caloric value were those that had drying at 60 °C in the thicknesses of 0.75 and 1.75 mm, however the best sample were chips with 0.75 mm thickness by the drying treatment at 60 °C combined with frying, taking into account the values of water content, calories and fracture.

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PENGARUH PENAMBAHAN Eucheuma cottonii DAN Sargassum sp. TERHADAP KOMPOSISI KIMIA, AKTIVITAS ANTIOKSIDAN SERTA SIFAT SENSORI SELAI UBI JALAR UNGU (Ipomoea batatas Poir)

Jurnal Fish Protech ◽

10.33772/jfp.v3i1.11603 ◽

2020 ◽

Vol 3 (1) ◽

pp. 43

Author(s):

Umi Kalsum ◽

Asnani Asnani ◽

Kobajashi Togo Isamu

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Water Content ◽

Sweet Potato ◽

Ipomoea Batatas ◽

Sensory Properties ◽

Crude Fiber ◽

Test Results ◽

Purple Sweet Potato ◽

Eucheuma Cottonii

The effect of addition of Eucheuma cotttonii and Sargassum sp. on chemical composition, antioxidant activity and sensory properties of purple sweet potato jam (Ipomoea batatas Poir) ABSTRACT This study aims to determine the effect of the addition of Eucheuma cottonii and Sargassum sp. on chemical composition, antioxidant activity and sensory properties of purple sweet potato jam. This study used a Completely Randomized Design (CRD) consisting of four treatments using the combination of Sargassum sp., E. cottonii and purple sweet potatoes respectively: 45: 5: 50% (S1), 40: 10: 50% (S2), 35 : 15 : 50 % (S3), 30 : 20 : 50% (S4) and repeat three times. The results of the research obtained showed a real effect on sensory values which included color, aroma, and texture. The test results of the chemical content of jam showed water content between 27.62 %, ash content 1.59 %, crude fiber 1.44 % and carbohydrates 88.96 %. The test results of antioxidant content with percentage inhibitor (IC50) that is 337.81 μg / mL respectively. The results of this study indicate that there is an influence on the content of water content, ash, crude fiber, total carbohydrates and antioxidant content present in the purple sweet potato jam in each treatment.Keywords: Eucheuma cottonii, Ipomoea batatas, chemical composition and antioxidants, Sargassum sp., Jam, Sensory test ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan rumput laut jenis Eucheuma cottonii dan Sargassum sp. terhadap komposisi kimia, aktivitas antioksidan dan sifat sensori selai ubi jalar ungu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan kombinasi penggunaan Sargassum sp., E. cottonii dan ubi jalar ungu, yaitu berturut-turut: 45: 5: 50 % (S1), 40: 10: 50 % (S2), 35: 15: 50 % (S3), serta 30: 20: 50 % (S4), ulangan sebanyak tiga kali. Hasil penelitian yang diperoleh menunjukkan pengaruh nyata terhadap nilai sensori yang meliputi warna, aroma dan tekstur. Hasil uji kandungan kimia selai menunjukkan kadar air 27,62 %, kadar abu 1,59%, serat kasar 1,44 % dan karbohidrat 88,96 %. Hasil uji kandungan antioksidan dengan nilai persentase penghambat (IC50) yaitu 337,81 g/mL. Hasil penelitian ini menunjukkan bahwa terdapat pengaruh terhadap kandungan kadar air, abu, serat kasar, karbohidrat total dan kandungan antioksidan yang ada pada selai ubi jalar ungu pada setiap perlakuan.Kata kunci: Eucheuma cottonii, Ipomoea batatas Poir, komposisi kimia dan antioksidan, Sargassum sp., Selai, uji sensori.

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Optimization of the Deep-fat Frying Process of Sweet Potato Chips in Palm Olein or Stearin

American Journal of Food Technology ◽

10.3923/ajft.2011.348.361 ◽

2011 ◽

Vol 6 (5) ◽

pp. 348-361 ◽

Cited By ~ 4

Author(s):

L.C. Brigatto F ◽

F.G. Oliveira ◽

F.P. Collares-Q

Keyword(s):

Sweet Potato ◽

Palm Olein ◽

Potato Chips ◽

Deep Fat Frying ◽

Frying Process

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PENGARUH PERBANDINGAN TEPUNG BERAS DENGAN PASTA UBI JALAR UNGU (Ipomoea batatas L. Poir) TERHADAP KARAKTERISTIK CENDOL

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2019.v08.i03.p03 ◽

2019 ◽

Vol 8 (3) ◽

pp. 248

Author(s):

Putri Ayu Wulandari ◽

I Made Sugitha ◽

Ni Made Indri Hapsari Arihantana

Keyword(s):

Antioxidant Activity ◽

Water Content ◽

Sweet Potato ◽

Ipomoea Batatas ◽

Rice Flour ◽

Ash Content ◽

Fiber Content ◽

Crude Fiber ◽

Crude Fiber Content ◽

Purple Sweet Potato

This research was aimed to identify the comparison effect of rice flour and purple sweet potato (Ipomoea batatas L. Poir) paste on the characteristics of cendol and to identify the right ratio of rice flour and purple sweet potato paste to produce cendol with the best characteristics. Completely randomized design was used in this research with treatment ratio of rice flour and purple sweet potato paste which consisted of 6 levels : 50% : 50%, 40% : 60%, 30% : 70%, 20% : 80%, 10% : 90%, and 0% : 100 %. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed with analysis of variance and if the treatment had an effect on the variable, the Duncan test was performed. The results showed that rice flour and purple sweet potato paste ratio had significant effect on water content, ash content, crude fiber content, antioxidant activity, anthocyanin, color, texture, flavor, taste, and overall acceptance of cendol. Making purple sweet potato cendol without using rice flour resulted the best characteristic under the following criteria: 89,47% water content, 0,14% ash content, 1,44% crude fiber content, 93,42 mg/mL antioxidant activity, 1,37 mg/100g anthocyanin, dark purple and very liked color, texture chewy and liked, flavor typical of purple sweet potato and liked, taste very typical of purple sweet potato and liked, and overall acceptance very liked. Keyword : cendol, purple sweet potato paste, rice flour

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Effects of oven‐drying tubers of two high‐protein sweet potato varieties at different temperatures on their feeding value in broilers

British Poultry Science ◽

10.1080/00071669608417846 ◽

1996 ◽

Vol 37 (1) ◽

pp. 173-188 ◽

Cited By ~ 3

Author(s):

S. Panigrahi ◽

E. B. Oguntona ◽

B. R. Roberts

Keyword(s):

Sweet Potato ◽

High Protein ◽

Potato Varieties ◽

Oven Drying ◽

Different Temperatures ◽

Feeding Value

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Ice Cream Cup Production Using Purple Sweet Potato (Ipomoea batatas L. Poir) as a Substitute Ingredient

Industria Jurnal Teknologi dan Manajemen Agroindustri ◽

10.21776/ub.industria.2020.009.03.3 ◽

2020 ◽

Vol 9 (3) ◽

pp. 184-194

Author(s):

Maimunah Hindun Pulungan ◽

◽

E F Sri Maryani Santoso ◽

Keyword(s):

Carboxylic Acid ◽

Water Content ◽

Sweet Potato ◽

Aromatic Ring ◽

Acid Ester ◽

Ipomoea Batatas ◽

Ice Cream ◽

Carboxylic Acid Ester ◽

Potato Powder ◽

Purple Sweet Potato

This study aimed to define the proportion of purple sweet potato addition as a substitute ingredients of the ice cream edible cup and to reduce its baking time. This study was designed using Central Composite Design (response surface method) with 2 factors, i.e. the proportions of purple sweet potato powder and the baking time with water content, cup resistance, and fracturability as the responses. The main component of purple sweet potato ice cream cup is starch and cellulose as shown by the characteristic of the functional group which are C-H of alkene, C= C of alkyna, C = O of aldehyde/ketone/carboxylic acid/ester, C-C group of aromatic ring, C-O alcohol/ether/carboxylic acid/ester, C-H of aromatic ring and C-H of alkene. The result of the study showed that the the optimum proportion of purple sweet potato powder was 75% and the baking time was 45 minutes with the water content of 4.37%, cup resistance of 253.64 minutes, fracturability of 0.2125 N, protein content of 4.79%, and carbohydrate content of 4.66%. Based on the consumer’s acceptance aspect, purple sweet potato ice cream cup was the mostly liked because of its texture and flavor, meanwhile its color and aroma was the mostly disliked.

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Estudo comparativo das propriedades funcionais do amido da batata doce (Ipomoea batatas) nativo e modificado por acetilação

Revista Científica FAEMA ◽

10.31072/rcf.v8i1.472 ◽

2017 ◽

Vol 8 (1) ◽

pp. 33

Author(s):

Camila Pedrosa Rodrigues ◽

Rafael Vieira ◽

Regiane Rossi Oliveira Lima

Keyword(s):

Sweet Potato ◽

Alternative Energy ◽

Ipomoea Batatas ◽

Structural Modification ◽

Potato Starch ◽

Chemical Properties ◽

Starch Granules ◽

Swelling Power ◽

Different Temperatures ◽

The Central Nervous System

O amido é um carboidrato essencial para sobrevivência, pois atual na nutrição das células do sistema nervoso central. Sua aplicabilidade na indústria farmacêutica e alimentícia se dá pela exploração de suas propriedades físico-químicas, como a consistência, textura e durabilidade. No entanto, existem métodos que propiciam melhorias para a estrutura do amido, no caso, uma das principais formas de modificação estrutural de carboidratos se dá por acetilação, que tem sido uma opção para alterar as propriedades físico-químicas do amido. A batata doce é uma raiz bastante calórica, apresentando uma faixa de 82,3% de carboidratos, se destacando como uma fonte energética importante e alternativa. O objetivo deste trabalho foi realizar a extração do amido da batata doce nativo, modificá-lo por acetilação e estudar suas propriedades funcionais. O amido foi extraído da polpa da raiz da batata doce. Fez-se uso da microscopia óptica para verificação dos tamanhos dos grânulos do amido nativo e acetilado. Já o poder de intumescimento e a solubilidade foram aplicados em condições diferenciadas de pH e temperaturas diferentes. Na avaliação final, o amido acetilado apresentou melhoras com relação à solubilidade e poder de intumescimento, bem como a capacidade de absorver água/óleo. ABSTRACT: Starch is an essential carbohydrate for survival as it currently nourishes the cells of the central nervous system. Its applicability in the pharmaceutical and food industry is given by the exploration of its physical-chemical properties, such as consistency, texture and durability. However, there are methods that provide improvements to the structure of the starch, in this case, one of the main forms of structural modification of carbohydrates is by acetylation which has been an option to change the physicochemical properties of the starch. The sweet potato is an extremely caloric root, presenting a range of 82.3% of carbohydrates, standing out as an important and alternative energy source. The objective of this work was to extract native sweet potato starch, to modify it by acetylation and to study its functional properties. The starch was extracted from the sweet potato root pulp. Optical microscopy was used to verify the sizes of the native and acetylated starch granules. The swelling power and the solubility were applied under different conditions of pH and different temperatures. In the final evaluation, the acetylated starch presented improvements with respect to solubility and swelling power, as well as the ability to absorb water / oil.

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Development of Crispy Sweet Potato Chips Utilizing Vacuum Fryer

International Journal of Innovative Technology and Exploring Engineering - Special Issue ◽

10.35940/ijitee.k1269.0981119 ◽

2019 ◽

Vol 8 (11) ◽

pp. 166-169

Keyword(s):

Sweet Potato ◽

Sensory Evaluation ◽

Ipomoea Batatas ◽

Room Temperature ◽

Material Balance ◽

Potato Chips ◽

Moisture Loss ◽

Sweet Potatoes ◽

Temperature And Pressure

Objectives: The study aimed to (1) develop a shelfstable and acceptable vacuum fried sweet potato chips, (2) establish process schedule to conduct material balance, (3) evaluate the sensory characteristics of the chips and (4) determine its nutrient composition. Methodology: Sweet potato (Ipomoea batatas) was utilized and vacuum fried. The production of the crispy sweet potato chips comprised of selecting quality and newly harvested sweet potato, washing the selected sweet potato with 50ppm chlorinated water peeling and slicing the sweet potato with 2mm thickness cooking the sliced sweet potato for 10minutes, freezing the cooked sweet potato overnight, vacuum frying the frozen sweet psotato, cooling the vacuum fried sweet potato to room temperature and weighing and packing on an 89µm thickness laminated stand – up pouch. Then, material balance was evaluated accounting to wastage and moisture loss. Finally, the quality of the product was tested through sensory evaluation. There were three mass treatments used: Treatment A with 1.0kg; Treatment B with 3.0kg; and, Treatment C with 50kg. Each treatment had three (3) replicates and were fried at 100°C. Findings: Vacuum fried sweet potatoes for The three treatments recorded average bubble end – points of 42.33 (A), 47.67(B), and 52.67 (C) minutes. This shows that the weight to be processed per batch is directly proportional with the bubble end-point as temperature and pressure were held constant. Applications: Sweet Potatoes can be developed as crispy chips utilizing vacuum fryer

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PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU TERMODIFIKASI (Ipomoea batatas var Ayamurasaki ) TERHADAP KARAKTERISTIK WAFFLE

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2019.v08.i02.p06 ◽

2019 ◽

Vol 8 (2) ◽

pp. 160

Author(s):

Ni Kadek Ayu Anggarawati ◽

I Gusti Ayu Ekawati ◽

Anak Agung Istri Sri Wiadnyani

Keyword(s):

Water Content ◽

Sweet Potato ◽

Wheat Flour ◽

Study Design ◽

Ipomoea Batatas ◽

Ash Content ◽

Potato Flour ◽

Group Design ◽

Sweet Potato Flour ◽

Purple Sweet Potato

The study aims to determine the effect substitution of modified purple sweet potato flour on the characteristics of waffle and to know the best substitution of modified purple sweet potato flour with pregelatinization. The study design used was randomized group design with the treatment substitution of modified purple sweet potato flour and wheat flour, which consists of 6 levels such as: 0% : 100%, 20% : 80%, 40% : 60%, 60% : 40%, 80% : 20%, 100% : 0%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analysed by analysis variance and if the treatment had an effect on the variable then continued with Duncan test. The result showed substitution of modified purple sweet potato flour and wheat flour had a significant effect on the content of ash, crude fiber, antioksidan capacity, texture, criteria hedonic and skor of colour, texture and taste. Substitution of modified purple sweet potato flour 100% had the best characteristics, with 41,84% water content, 1,94% ash content, 7,17% coarse fiber content, 81,65 (mg GAEAC/kg) antioksidan capacity, 1,64 N texture, criteria skor colour dark brown, texture soft, taste of purple sweet potato very strong and criteria hedonic colour, aroma, texture, taste and overall acceptance were like.

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Functional characterization of biofortified sweet potato flour dried at different temperatures

International Journal for Innovation Education and Research ◽

10.31686/ijier.vol8.iss12.2830 ◽

2020 ◽

Vol 8 (12) ◽

pp. 167-182

Author(s):

Diene Gonçalves Souza ◽

Osvaldo Resende ◽

Lucimeire Pilon ◽

Luiz Alberto Colnago ◽

Rodrigo Henrique dos Santos Garcia ◽

...

Keyword(s):

Sweet Potato ◽

Ipomoea Batatas ◽

Functional Characterization ◽

Morphological Characteristics ◽

Absorption Spectrometry ◽

Sweet Potatoes ◽

Different Temperatures ◽

Air Ventilation ◽

Forced Air

Sweet potato (Ipomoea batatas (L.) Lam.) is an abundant source of carotenoids, and the processing of its tubers as flour is an alternative to add value and expand its use. The objective was to characterize flour from the pulp of biofortified sweet potato dried at different drying temperatures. Biofortified sweet potatoes (accession CNPH1210) were dried in a forced air ventilation oven, under four temperature conditions: 45, 55, 65 and 75 °C. Drying continued until the sliced roots reached moisture content of 14 % (d.b.). Fibers, phenolic compounds, carotenoids, β-carotene, antioxidant capacity by ABT and DPPH, scanning electron microscopy, high-field magnetic resonance imaging, infrared absorption spectrometry were evaluated. Flours obtained from sliced roots dried at 45, 55, 65 and 75 ºC showed stability in their morphological characteristics. The temperature of 45 °C was the most indicated for the production of biofortified sweet potato flours, as the produced flours had higher contents of bioactive compounds, being a significant source of carotenoids.

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