RESEARCH ON PROCESSING NUTRITIONAL POWDER FROM YELLOW-FLESH SWEET POTATOES

Abstract

Currently, powdered sweet potato products are quite popular as they are an important food crop worldwide with compounds such as protein, fat and ß-carotene. This study was carried out to determine the optimal procedure to make instant powder from yellow flesh sweet potato and milk powder with delicious taste and nutritional value. Effects of steaming time, drying temperature, mixing ratio between sweet potato powder and milk powder as well as moisture content of the sample during storage were investigated. The results showed that instant sweet potato powder was processed by steaming raw sweet potato at 100 oC for 4 minutes, followed by drying at 90 °C for 120 minutes and the mixing ratio between sweet potato powder and milk powder is 1.0:0.8. The obtained instant powder achieved good sensory value of 6.1/9 points and ß-carotene concentration of 1780 μg/100 g, protein content of 10.9 g/100 g, fat content of 10.3 g/100 g, and carbohydrate content of 43.6 g/100 g. The microbial quality of the product was observed to follow the microbiological criteria according to Decision No. 46/2007/QD-BYT for products processed from tubers.