Development of Process Technology for Sweet potato Flour

Language: English

Published by LAP LAMBERT Academic Publishing, 2023

6206767310 / 9786206767312

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Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH

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nach der Bestellung gedruckt Neuware - Printed after ordering - Sweet potato (Ipomoea batatas L.) is an important tuber crop belonging to family Convolvulaceae and is an herbaceous perennial but cultivated as annual. Sweet potato is an important starchy food crop. It is popularly called 'Sakarkand' in India.In this study slices of sweet potato slices were pretreated with different pretreatments such as; dipped in 0.1% w/v Potassium Metabisulfite (KMS), dipped in 1% w/v Calcium Chloride (CaCl2) and blanched in hot water. Pretreated sweet potato slices were dried in a mechanical tray dryer at 50, 55, 60 and 65°C and their drying characteristics such as rate of moisture content, drying rate, moisture diffusivity and rehydration ratio were studied. Chemical properties of sweet potato flour such as protein, starch, total sugar, total soluble solids, ash content, fiber content and colour was determined.

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Bibliographic details

Title
Development of Process Technology for Sweet potato Flour
Author
Jigar Panchal
Publisher
LAP LAMBERT Academic Publishing
Publication year
2023
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
6206767310
ISBN 13
9786206767312
Item weight
233 grams
Dimensions
220x150x9 mm

AHA-BUCH GmbH

Einbeck, Germany

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AbeBooks seller since August 14, 2006

Shipping rates from Germany to U.S.A.

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