Mohamed, T., Nagib, A., Abd El-Hady, M. (2009). EVALUATION OF SOME PRODUCTS PREPARED FROM SWEET POTATO VARIETIES. Journal of Food and Dairy Sciences, 34(6), 6289-6297. doi: 10.21608/jfds.2009.113680
Thoraya A. Mohamed; A. I. Nagib; M.M. M. Abd El-Hady. "EVALUATION OF SOME PRODUCTS PREPARED FROM SWEET POTATO VARIETIES". Journal of Food and Dairy Sciences, 34, 6, 2009, 6289-6297. doi: 10.21608/jfds.2009.113680
Mohamed, T., Nagib, A., Abd El-Hady, M. (2009). 'EVALUATION OF SOME PRODUCTS PREPARED FROM SWEET POTATO VARIETIES', Journal of Food and Dairy Sciences, 34(6), pp. 6289-6297. doi: 10.21608/jfds.2009.113680
Mohamed, T., Nagib, A., Abd El-Hady, M. EVALUATION OF SOME PRODUCTS PREPARED FROM SWEET POTATO VARIETIES. Journal of Food and Dairy Sciences, 2009; 34(6): 6289-6297. doi: 10.21608/jfds.2009.113680
EVALUATION OF SOME PRODUCTS PREPARED FROM SWEET POTATO VARIETIES
The aim of this study was to introduce new untraditional products prepared from sweet potato roots namely, Puroguard and A193 varieties of which physical properties, chemical constituents and minerals contents were evaluated. The obtained results revealed that A193 variety had the highest content of minerals such as potassium, calcium, phosphorus and iron compared to the Puroguard one. Three products of these sweet potatoes such as powder, candied and puree were prepared. The chemical analysis of products such as moisture, protein, total carbohydrates, fats and ash contents was performed. From the sensory evaluation such as color, flavor, texture and appearance it could be noticed that A193 variety was more preferable to consumer attaining the highest scores compared to the Puroguard variety. The candied product had the highest scores than the other products. In this study, Puroguard and A193 verities were processed to produce jam within four treatments for every variety. It was found that the best jam was that containing potatoes: carrots: oranges (1:1:1) for the two varieties. Also, the powder used to prepare the baby food by adding 10, 20, 30 and 40%. The organoleptic test showed that sample containing 30% sweet potato powder attained the higher grade for all the evaluated characteristics.
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