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. Each treatment had three (3) replicates and were fried at 100☌. There were three mass treatments used: Treatment A with 1.0kg Treatment B with 3.0kg and, Treatment C with 50kg. Finally, the quality of the product was tested through sensory evaluation. Then, material balance was evaluated accounting to wastage and moisture loss. 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. Methodology: Sweet potato (Ipomoea batatas) was utilized and vacuum fried. This is an open access article under the CC-BY-NC-ND license ()Ībstract: The study aimed to (1) develop a shelf-stable 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. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). Open Access | Ethics and Policies | Cite | Mendeley | Indexing and Abstracting | Manuscript published on 30 September 2019. | Revised Manuscript received on 20 September 2019. Manuscript received on 11 September 2019. Policar, Associate Professor, Food Innovation Center, Cagayan State University, Tuguegarao City, Philippines Ibañez, Professor, Food Innovation Center, Cagayan State University, Tuguegarao City, PhilippinesĢDenis V. Development of Crispy Sweet Potato Chips Utilizing Vacuum FryerġArthur G.
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