Quality Characteristics of Sponge Cake Added with Purple Sweet Potato Depending on Various Shelf-Life

2014 ◽  
Vol 27 (4) ◽  
pp. 558-569 ◽  
Author(s):  
Jong-Hee Kim ◽  
Kun Jong Lee
Keyword(s):  
Shelf Life ◽  
Sweet Potato ◽  
Quality Characteristics ◽  
Sponge Cake ◽  
Purple Sweet Potato

scholarly journals PHYSICAL AND CHEMICAL QUALITY CHARACTERISTICS OF CORN TORTILLAS WITH SUBSTITUTE PURPLE SWEET POTATO FLOUR

2021 ◽  
Vol 9 (1) ◽  
Author(s):  
Nurfitrianti Bulotio ◽  
Adnan Engelen ◽  
Nursia Lateka
Keyword(s):  
Sweet Potato ◽  
Quality Characteristics ◽  
Ash Content ◽  
Chemical Quality ◽  
Potato Flour ◽  
A Value ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato ◽  
Physical And Chemical Quality ◽  
Physical And Chemical

This study aimed to test the physical and chemical quality characteristics of corn tortillas with substitute purple sweet potato flour. This study used a completely randomized design (CRD) and LSD test if there was a significant effect. The tests carried out included organoleptic tests, air content analysis, ash content analysis, color analysis and texture analysis. The results showed that the best formulation of tortillas chips was a P4 treatment with the addition of 75% purple sweet potato flour: 25% corn, with a texture value of 4.267, taste 4.75 and aroma 4.56 and for the best color treatment found in the addition of P3 had a value of 4.31. The best treatment in the chemical analysis is the P4 treatment had a color value of -10.93, moisture content of 8.94 and ash content of 2.57. For texture analysis test the highest treatment was P2 treatment with the addition of 25% purple sweet potato flour: 75% corn with a value of 1139.15.

scholarly journals Quality Characteristics of Nutri-fried Noodles Made from Sweet Potato Tubers and Tops Ipomea batatas

2016 ◽  
Vol 24 (1) ◽  
Author(s):  
Geraldine F. De Jesus ◽  
Shirley G. Dicen ◽  
Maria Crisanta M. Jarque
Keyword(s):  
Shelf Life ◽  
Sweet Potato ◽  
Sugar Content ◽  
Quality Characteristics ◽  
Second Phase ◽  
Potato Tubers ◽  
Total Carbohydrate ◽  
Ipomea Batatas ◽  
Microbial Analysis ◽  
Total Fat

Noodles made from sweet potato can be a healthier alternative to commercially produced ones since it is rich in vitamins and minerals. The product has no artificial preservatives, and the sweetness of its taste comes naturally from the sugar content of the Camote tubers. The project is the second phase of a study on the development of nutri-noodles made from the tubers and tops of sweet potato.  The study determined the physicochemical and microbial analysis and shelf-life of the product and verify its acceptability through quantitative testing. The sample was submitted to Department of Science and Technology Region V for analysis and the results were: 6.53% moisture, 0.13% free fatty acids and <150 CFU/g of yeast and mold count. Moreover, nutrition facts were also computed, Calories is 231, Total Fat= 4%, Cholesterol= 0%, Sodium= 4%, Total Carbohydrate= 6%, Dietary Fiber= 28%, Magnesium =13% and Vitamin B6= 12%. The shelf-life of the product is six months stored at room temperature. The Nutri-fried noodles were served with vegetable toppings, and as rated by the panelists the result was liked very much. After analyzing the quality characteristics of the product, it is recommended that the sample is ready for production and marketing.

scholarly journals Quality Characteristics of Purple Sweet Potato Muffins Containing Rice Flour

2012 ◽  
Vol 19 (6) ◽  
pp. 833-840 ◽  
Author(s):  
Geum-Soon Park ◽  
Kyung-Eun Kim ◽  
Sin-Yeon Park
Keyword(s):  
Sweet Potato ◽  
Rice Flour ◽  
Quality Characteristics ◽  
Purple Sweet Potato

scholarly journals Effects of Beetroot (Beta vulgaris) Powder on Quality Characteristics and Retarding Retrogradation by Shelf-life of Sponge Cake

2016 ◽  
Vol 32 (6) ◽  
pp. 696-703 ◽  
Author(s):  
Ka-Young Song ◽  
Hyeonbin O ◽  
Yangyang Zhang ◽  
Ki Youeng Jeong ◽  
Young-Soon Kim
Keyword(s):  
Shelf Life ◽  
Beta Vulgaris ◽  
Quality Characteristics ◽  
Sponge Cake

scholarly journals PROSES PRODUKSI PIE UBI UNGU

2019 ◽  
Vol 22 (12) ◽  
Author(s):  
Nadila Dwi Prasetyo Wati ◽  
Bara Yudhistira
Keyword(s):  
Economic Analysis ◽  
Shelf Life ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Raw Materials ◽  
Processed Food ◽  
Net Profit ◽  
C Value ◽  
Purple Sweet Potato ◽  
Break Even Point

Purple sweet potato pie is a processed food made from the main ingredients of wheat flour and purple yams, and some other additives are margarine, refined sugar, milk and eggs. The process of making purple sweet potato pie includes stages of preparation of raw materials, weighing, mixing, printing, baking, cooling, and packaging. Organoleptic test of purple sweet potato pie showed panelist preferences was formulation of 60% wheat flour and 40% purple sweet potato. The content of antioxidant purple sweet potato pie was 83% and shelf life until 5 days. Economic analysis of purple sweet potato pie produced 2000 cardboard (1 month), with each cardboard containing 5 pcs. The price of purple sweet potato pie is Rp 8.000,00. The net profit of sales is Rp 8,264,953,00. Purple sweet potato pie business has reached the break even point (BEP) at the production level of 1,483 boxes. POT value or payback within 4.5 months. Net B / C value of purple sweet potato pie production is 1.16%. The NPV value is 61,027,031. IRR value of 31%, so that the business of purple sweet potato pie is feasible to run.

scholarly journals PENGEMBANGAN PRODUK BUBUR UBI JALAR UNGU (IPOMEA BATATAS) SEBAGAI ALTERNATIF PRODUK PANGAN DARURAT

2020 ◽  
Vol 3 (1) ◽  
pp. 529-543
Author(s):  
Hermawan Seftiono ◽  
Keyword(s):  
Shelf Life ◽  
Sweet Potato ◽  
Storage Period ◽  
Food Product ◽  
National Standard ◽  
Critical Parameters ◽  
Microbiological Contamination ◽  
It Use ◽  
Carbohydrate Source ◽  
Purple Sweet Potato

Emergency food is food that designed and produced for directly consumed, and supplying humans daily nutritional needs in emergency conditions. Purple sweet potato porridge is an alternative for emergency food product that can directly consumed and also as effort for food diversification because it use purple sweet potato as carbohydrate source. Emergency food must easy to distribute, so one of the method is by using retort pouch as the packaging. The aims of this study is to analyze changes of critical parameters (colour, pH, and microbiological contamination) during storage period and to determine the shelf life of purple sweet potato porridge products. This study shows that the most preferred formulation of purple sweet potato porridge is Formulation F2 with 250 grams of purple sweet potato, 150 grams of sweetened condensed milk, and 500 ml of water. Shelf life of purple sweet potato porridge product based from colour changes parameter is 30 days, however based from microbiological contamination parameters the product didn’t meet national standard of Indonesia (SNI) requirements after two weeks of storage.

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