Studies on Development of Value Added Products from Sweet Potato and its Quality Evaluation during Storage

Abstract

newline Thesis title: Studies on development of value added products from sweet potato and its quality evaluation during storage newlineThe present investigation was carried out to develop sweet potato (Ipomoea batatas (L.)) and flax seed flours and development of cookies and dhokla based on these flours. The analysis of flours was done to evaluate the physico-chemical properties of flours, functional properties of flours as well as composite flour and color characteristics of composite flour used for baking of cookies. Experiments were also carried out to evaluate the physical properties, chemical properties, color characteristics, microbial quality and sensorial quality of cookies and dhokla. Cookies were prepared by blending the wheat flour with sweet potato and flaxseed flours in the ratios of T0 (90:0:10), T1 (80:10:10), T2 (60:30:10), T3 (40:50:10), T4 (20:70:10) newlineand T5 (0:90:10) respectively while dhokla were also prepared from the semolina, sweet potato and flaxseed flours blending together in the ratios of T0 (95:0:5), T1 (75:20:5), T2 (55:40:5) and T3 (35:60:5) respectively. After preparation, cookies were stored in aluminium laminated pouches and dhokla were stored in PET jar for storage studies. The physical properties and color index (L*, a*, b* values) of cookies and dhokla were determined just after preparation. However, the physico-chemical and sensory quality attributes of value added products were determined just after preparation and during storage period of 90 days for cookies and 7 days for dhokla under ambient conditions. During storage of flours, moisture content, titrable acdity and optical density increased while pH, protein, fat, fiber, carbohydrate and ash content decreased during storage. During storage of cookies, highest moisture content, pH, fiber, optical density and carbohydrate was found in T5 cookies incorporated with 90% sweet potato and 10% flaxseed flours and lowest was in control samples (90% wheat and 10% flaxseed flours). The protein and fat content was observed maximum