Qualities Of Sweet Potato Flour : A process parameters

Language: English

Published by LAP LAMBERT Academic Publishing Okt 2015, 2015

3659786012 / 9783659786013

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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.

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Softcover

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This item is printed on demand - it takes 3-4 days longer - Neuware -Sweet potato is an important root crop grown all over the world and consumed as a vegetable, boiled, baked or often fermented into food and beverages. Fresh sweet potato fruit contains about 70 to 72 % (wb) moisture content. There are more chances of the sweet potato getting spoiled or deteriorated. Also, sweet potato is a perishable root, it has shelf life of 2 to 3 weeks and marketing of sweet potatoes to different places is also one of major constraint, as about 35 % post-harvest losses occur during post-harvest management. Therefore, it is necessary to convert it into value added products which retain color, flavor and nutrients with longer shelf life. So, to increase the shelf life of sweet potato, it is converted into various processed products like flour, dried slices, dried chips, RTS, beverages, etc. Sweet potato flour is used in cakes, biscuits, noodles, jam, jellies, sauces, fortified flour, juices, wines, ice-cream, alcohol, industrial starch and crackies and other dishes etc. 200 pp. Englisch. …

Seller Inventory # 9783659786013

Title
Qualities Of Sweet Potato Flour : A process parameters
Author
M. H. Jethva
Publisher
LAP LAMBERT Academic Publishing Okt 2015
Publication year
2015
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
3659786012
ISBN 13
9783659786013
Item weight
316 grams
Dimensions
220x150x12 mm

BuchWeltWeit Ludwig Meier e.K.

Bergisch Gladbach, Germany

5-star seller

AbeBooks seller since January 11, 2012

Shipping rates from Germany to U.S.A.

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BuchWeltWeit Ludwig Meier e.K.

Germany