15F-2 |
Processing and evaluation of a sweet potato based sweetener/syrup |
S. A. MILLER, Department of Food and Nutritional Sciences, Tuskegee University, 300 Campbell Hall, Tuskegee University, Tuskegee, AL 36088 and A. C. Bovell-Benjamin, Food and Nutritional Sciences, Tuskegee University, 300 Campbell Hall, Tuskegee University, Tuskegee, AL 36088. The sweet potato (Ipomoea batatas) is one of the most versatile root crops, but its per capita consumption has been declining in recent years. Because of its versatility, it has been selected as a candidate crop to be grown on long-term space missions. The sweetpotato, with carbohydrates accounting for 80-90% dry matter composition, is ideal for glucose syrup production. The objective of this study was to develop a sweet potato-based sweetener/syrup. Two formulations were used. Formulation A utilized a-amylase, glucoamylase, and sweet potato roots as a substrate, while formulation B varied by substituting sweet potato roots with sweet potato starch (SWS). The SWS was produced from the raw roots by homogenization, repeated centrifugation, dehydration, and milling. Both formulations were heated to 102°C for starch gelation and liquefacted at 90°C for 5h. The solutions were then cooled and saccharified at 65°C for 16h. The syrups were then vacuum filtered and evaporated for 1.5h. The refractive index and color of the syrups were measured. The refractive indices for formulation B (SWS-based syrup) were significantly higher (P<0.0001) than those for formulation A (root-based syrup) with means of 1.42±0.02 and 0.07±0.01, respectively. In terms of color, formulation B had significantly higher (P<0.0001) L* values than formulation A with means of 68.8±0.6 and 29.5±0.2, respectively, indicating a lighter color. Formulation B also had significantly higher (P<0.0003) b* values as compared to formulation A with means of 18.7±0.6 and 1.05±0.4, respectively, indicating more yellow color in formulation B. However, the a* values were significantly lower (r<0.033) in formulation B compared to formulation A indicating lesser red color in formulation B. The sweet potato syrup can be used on pancakes, in icings, teas, and other recipes. In addition, it can be isomerized into high fructose syrups, and used as a fructose source for diabetic products.
Session 15F, Product Development
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