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Development and transfer of processing technologies for fruity food production from sweet potato

In an attempt to increase the economic value of sweet potato (Ipomoea batatas), the starchy roots have been processed into fruity-food products. The formulated fruity sweet potato products have similar appearances, tastes, and nutrient contents, but had higher vitamin A levels when compared with other processed fruit and vegetable products. The developed products were rated high in sensory scores and consumer acceptability tests. The formulations, nutrient compositions, and factors which affect product quality are presented. Technology transfer has been carried out through seminars, workshops, trainings, and demonstrations. Technologies for the catsup and the beverage have already been adopted by farmers’ cooperatives and catsup/food processing companies in the Philippines. Factors that could accelerate transfer of the technologies to the private sector are discussed.

Key Document Information

Authors: Van Den Truong

Subject: Product development

Publication Date: 1994

Identifier: DOI: 10.17660/ActaHortic. 1994.380.64

Publisher: Acta Horticulture

Contributors: Tawanda Muzhingi

Format: pdf

Language: English

Keywords: Economic value, Fruity-food product, High vitamin A

HOW TO CITE

Truong, V., 1994. Development and transfer of processing technologies for fruity food products from sweet potato. Acta Horticulture 380: pp 413-420.

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