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Effect of Variety and Pretreatment: On Sweet Potato Fried Chips Quality

Addisalem Hailu Taye




[PDF.ba10] Effect of Variety and Pretreatment: On Sweet Potato Fried Chips Quality

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 |  2011-08-04 | Original language:English | PDF # 1 |  8.66 x.21 x5.91l,.32 | File type: PDF | 92 pages

||About the Author|Addisalem Hailu, Msc graduate in Food Engineering from Haramaya University.

Three sweet potato varieties namely, Bereda, Falaha and Belela with specific gravity1.06, 1.00 and 0.95 and moisture content of 77.32, 74.96 and 77.80% respectively have been studied for their suitability of chips production. Three blanching times (1, 3 and 5 minutes) in hot water at 90°C and two dehydration methods (hot air at 70°C and salt solution) were used in the study to find out the pretreatments, that would give products of acceptablequality.Ground nut...

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