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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9741

Title: Effect of Dextrinized Sweet potatoes on the Physicochemical and Sensory Quality of Infra-Red Dried Mango Leather
Authors: Addo, A
Oduro, I
Effah-Manu, L.
Keywords: Sweet potatoes
Sensory
Postharvest
Physico chemical
Mango
Dextrinization
Issue Date: 2013
Publisher: Food Processing & Technology
Citation: J Food Process Technol 2013, 4:5 http://dx.doi.org/10.4172/2157-7110.1000230
Abstract: Dextrinization of sweet potato and its effect on physicochemical and sensory quality of mango-sweet potato leathers was studied. Sweet potatoes were dextrinized in an oven at different temperatures (150-200°C) and time (2, 2.5 and 3.0 h) for optimization using completely randomized design. Maximum dextrin of 19.41 was formed at 190-200°C. Water activity and pH ranged from 0.61-0.63 and 4.2-4.33 respectively and vitamin C increased with the addition of sweet potato. The overall acceptability was high (1.58-1.63) but non-significant (p < 0.05) with the amount of sweet potato added. The mouth feel was disliked slightly (4.06-4.40) by panellists but colour, smell and taste were rated high (1.00-0.97). Dextrinization of sweet potatoes could be considered as an excellent substitute in food applications like fruit leathers production and hence provide alternative products for health conscious consumers.
Description: This Article was published by J Food Process Technol 2013, 4:5 http://dx.doi.org/10.4172/2157-7110.1000230
URI: http://hdl.handle.net/123456789/9741
Appears in Collections:College of Science

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