Relevant bibliographies by topics / Sweet potato products

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Sweet potato products'

Author: Grafiati
Published: 4 June 2021
Last updated: 27 January 2023

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Journal articles on the topic "Sweet potato products"

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Seftiono, Hermawan. "PENGEMBANGAN PRODUK BUBUR UBI JALAR UNGU (IPOMEA BATATAS) SEBAGAI ALTERNATIF PRODUK PANGAN DARURAT." Jurnal Bioindustri 3, no. 1 (November 20, 2020): 529–43. http://dx.doi.org/10.31326/jbio.v3i1.821.

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Emergency food is food that designed and produced for directly consumed, and supplying humans daily nutritional needs in emergency conditions. Purple sweet potato porridge is an alternative for emergency food product that can directly consumed and also as effort for food diversification because it use purple sweet potato as carbohydrate source. Emergency food must easy to distribute, so one of the method is by using retort pouch as the packaging. The aims of this study is to analyze changes of critical parameters (colour, pH, and microbiological contamination) during storage period and to determine the shelf life of purple sweet potato porridge products. This study shows that the most preferred formulation of purple sweet potato porridge is Formulation F2 with 250 grams of purple sweet potato, 150 grams of sweetened condensed milk, and 500 ml of water. Shelf life of purple sweet potato porridge product based from colour changes parameter is 30 days, however based from microbiological contamination parameters the product didn’t meet national standard of Indonesia (SNI) requirements after two weeks of storage.
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Yuliana, Neti, Dewi Sartika, Samsu Udayana Nudin, Novita Herdiana, and Pramita Sari Anungputri. "Introduksi Produk Olahan Ubi Jalar Pada Anggota Ika Tanjung Sakti, Bandar Lampung." Dinamisia : Jurnal Pengabdian Kepada Masyarakat 4, no. 2 (May 30, 2020): 263–67. http://dx.doi.org/10.31849/dinamisia.v4i2.2718.

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Sweet potato is a non-rice carbohydrate food that has health and nutritional benefits, so it needs to be disseminated in the community. This community extention program aimed to increase the understanding of the target community regarding the diversification of sweet potatao processing into various rice substitution products, as well as providing knowledge of the benefits of sweet potato from the nutritional and health aspects. The participant audiences was the Tanjung Sakti IKA group members, Sukarame, Bandar Lampung. The method used was lecture, discussion, and evaluation. The results of the activity showed that the change percentage in participants' knowledge about the benefits of sweet potatoes increased by 85%, and that about the processed sweet potato products by 67-100% depending on the type of product. In general, participants consider counseling or introduction of sweet potatoes was useful. Keywords: Tanjung Sakti IKA, health and nutritional benefits, processed products, sweet potatoes
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Lauková, Michaela, Lucia Minarovičová, Jolana Karovičová, and Zlatica Kohajdová. "Quality evaluation of sweet potato powder-enriched cereal products." Food Science and Technology International 25, no. 6 (April 10, 2019): 523–32. http://dx.doi.org/10.1177/1082013219842711.

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The effects of wheat flour substitution by sweet potato powder on rheological parameters of wheat dough and physical parameters of cookies and crackers were analyzed. Wheat flour was substituted with sweet potato powder at level 2.5%, 5%, 7.5%, and 10%. Sweet potato powder was characterized by high water holding capacity (9.00 g/g) and swelling capacity (8.16 cm3/g). The addition of sweet potato powder significantly changed the rheological properties of wheat dough (water absorption and mixing tolerance index were increased, dough stability was reduced, and dough development time was prolonged). It was also found that volumes of cookies and crackers were decreased, and spread ratios were increased with the addition of sweet potato powder. Lightness of baked products decreased and yellowness increased with the addition of sweet potato powder. Incorporation of sweet potato powder significantly decreased the hardness of cookies and crackers. Sensory evaluation showed that the most acceptable cookies and crackers were the ones obtained after the addition of sweet potato powder at level 2.5% and 7.5%, respectively.
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Andriana, Encep, Indhira Asih VY, Ratna Sari Dewi, Callista Aulina, Suci Ramadayanti, and Tri Esti Noviyanti. "Optimalisasi Potensi Ubi Jalar di Desa Sindang Karya Kecamatan Menes, Kabupaten Pandeglang." Jurnal Pengabdian Pada Masyarakat 5, no. 4 (November 30, 2020): 983–92. http://dx.doi.org/10.30653/002.202054.667.

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OPTIMIZING THE SWEET POTATOES’ POTENTIAL IN SINDANGKARYA VILLAGE, MENES SUB-DISTRICT, PANDEGLANG REGENCY. Sweet potato is one of the agricultural commodities that is suitable for cultivation in Sindangkarya village, Pandeglang Regency. Each year, Sindangkarya village produces 350 tonnes of sweet potato. However, the low price of sweet potato causes small income for the residents. One of the efforts to increase its selling value is processing sweet potatoes into various products such as sweet potato cake or various other processed products. The problem founded is that people do not have the knowledge and skills of sweet potatoes utilization. The purpose of this community service activity is to transfer knowledge and train the community skills in processing sweet potatoes so they will have a higher selling value and attract the buyers. This article concludes that Sindangkarya Village has a business potential that involves the participants, PKK Cadres, Posyandu Cadres and Youth Organization developing creative ideas to make valuable products and beneficial to the lives of Sindangkarya residents and can reduce unemployment.
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Wati, Andra Tersiana, and Ertha Martha Intani. "Penambahan Tepung Ubi Ungu (Ipomea batatas L.) Terhadap Sifat Organoleptik dan Kimia dalam Pembuatan Pizza." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 10, no. 4 (December 30, 2021): 488. http://dx.doi.org/10.23960/jtep-l.v10i4.488-495.

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ABSTRACT Purple sweet potato flour (Ipomea batatas L.) can be developed as a partial substitute in processing wheat flour-based food products such as pizza. Pizza has a thin round shape with the addition of various toppings on it. This study aims to determine the effect of adding purple sweet potato flour in pizza making on the organoleptic and chemical characteristics of the resulting pizza product. There were 6 variations of pizza with purple sweet potato flour substitution concentration of 0%, 10%, 20%, 30%, 40% and 50%. This study used a completely randomized design method with two repetitions. The resulting pizzas were tested sensory including preference tests as well as differentiation tests (sweet potato flavor, sweet potato aroma, dark purple color, and soft texture). Furthermore, the selected pizzas were analyzed chemically, including proximate analysis and antioxidant activity. Based on statistical tests showed that the addition of purple sweet potato flour was quite favorable at a concentration of 30% with a water content of 44.45%, ash content of 3.48 (% db), protein content 10.26 (%db), carbohydrate content 74.89 (%db) with energy 239.58 (cal/100 g) and antioxidant activity (RSA) 71.26%. Keywords: antioxidant activity, pizza, purple sweat potato flour, purple sweat potato, sensory test
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Anam, Mohammad Choirul, Maria Maghdalena Diana Widiastuti, and David Oscar Simatupang. "STRATEGI PENGEMBANGAN POTENSI PETATAS (Ipomea Patatas L) MENJADI TEPUNG DI KAMPUNG BERSEHATI DISTRIK TANAH MIRING KABUPATEN MERAUKE." Musamus Journal of Agribusiness 1, no. 1 (October 25, 2018): 1–15. http://dx.doi.org/10.35724/mujagri.v1i1.1298.

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these activities were not sustainable. This study aims to identify various opportunities, strengths,weaknesses and threats, examine internal external factors, formulate and determine selected strategies indeveloping sweet potatos flour business using the SWOT matrix. Determination of selected strategies isdone using the QSPM matrix. The research was conducted from March to June 2018, in the pet flourprocessing business group of the Village of Salted District of Tanah Miring District of Merauke Regency.The results showed that IFAS (Internal Factor Summary) factors in the sweet potato flour business werethe availability of raw material for sweet potato, lack of equipment and use of technology, limitedavailability of capital, adequate human resources and less than optimal management. EFAS factor (ExternalFactor Summary) in the sweet potato flour business is the support of the village and communitygovernments very well, the market potential is quite good, price fluctuations, lack of competitiveness andthe role of the Government. The SWOT analysis formulated 11 (Eleven) alternative strategies fordeveloping sweet potato flour namely : 1; Collaborating with the Government through a work program tofunction, to operate and develop flour business 2; Improve marketing networks by adding marketingpartners 3; Promoting back to the community that sweet potato flour products are local products as superiorproducts of Merauke Regency 4; Organizing internal training sustainable business management (routinemeetings) 5; Requesting capital from the Government to advance business 6; Need to conduct an analysisof petroleum flour business studies 7; Establish attractive product promotion 8; Create (value added) forflour products. 9; Create and develop a system storage of raw materials 10: Conducting training on how tomanage business capital (financial management) 11; Increasing technology for preserving sweet potatoflour. Furthermore, based on the QSPM (Quantitative Strategic Planning Matrixs) matrix, there are 2 (two)alternatives that have the highest score as the first strategy done first 1: Collaborating with the Governmentthrough work programs to enable, to operate and develop sweet potato flour business, total alternativescores 5,12. And the last strategy that needs to be done is a study of the analysis of sweet potato flourbusiness, a total alternative score of 1,42.Keywords: QSPM Analysis, SWOT Matrix, Development Strategy, sweet potato Flour.
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Silvana Arianti, Yoesti, and Yos Wahyu Harinta. "Sweet Potatoes: Development and Potential as Alternative Food Ingredients in Karanganyar Regency, Indonesia." E3S Web of Conferences 226 (2021): 00050. http://dx.doi.org/10.1051/e3sconf/202122600050.

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Sweet potato is a local food that can reduce dependence on rice and flour consumption. It is the main source of carbohydrates, after rice, cassava, flour and corn. The benefits and potency of sweet potatoes as alternative food needs to be developed, especially in rural areas. However, sweet potato has not been considered as an important and high economic value commodity in Indonesia. Sweet potatoes have been used as food and non-food raw materials in developed countries i.e. noodles, fried sweet potatoes, desserts, confectionery, soy sauce, flour, wine, vinegar, nata de coco, bioethanol and others. Around 89 % of sweet potatoes in Indonesia are cultivated for providing food to rural communities, the rest are used for industrial raw materials and animal feed. The content of sweet potatoes includes carbohydrates, vitamins, and minerals. Yellow/orange sweet potato is rich in beta-carotene and purple sweet potato contains anthocyanin (antioxidants). Sweet potato production is still limited to traditional food that is less attractive compared to flour products. Meanwhile, intermediate products have been developed including flour, instant flour, and starch that can be used as a substitute for flour in pastry products, wet cakes, breads, and noodles.
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Yusupova, G. G., and R. Kh Yusupov. "The effect of sweet potato powder on the physical, chemical and organoleptic indicators of bread quality." E3S Web of Conferences 161 (2020): 01054. http://dx.doi.org/10.1051/e3sconf/202016101054.

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In the diet of the population of West African countries, there is a shortage of macro- and micronutrients, which negatively affects people’s health. Bakery products traditionally occupy a significant part in the diet. Sweet potato is a promising ingredient in the enrichment of bakery products. Sweet potato ranks seventh among crops in terms of prevalence and use in nutrition, because It is an unpretentious plant, resistant to drought, pests, diseases and can grow in flooded soils. An analysis of the data of finished products obtained by adding sweet potato powder obtained by infrared drying sweet potato powder into the dough in the amount of 5% and 10% by weight of flour showed that the shape stability of the samples increased by 4% and 2% compared to the control. When adding sweet potato powder in an amount of 10%, the specific volume increased by 6%, porosity - by 3%, acidity - by 25 - 37% compared with the control. When making juice from sweet potato in an amount of 50-70%, the specific volume of products increased by 9-21% compared with the control sample. The largest specific volume was possessed by products with the addition of sweet potato juice in an amount of 70% instead of the mass of water according to the product recipe. The acidity of bread increased by 6% in samples with the introduction of juice for 50 and 60%, and by 12% in the bread sample with the introduction of juice for 70%. The porosity of the crumb of bread increased slightly. A technique is proposed for determining the rational dose of adding powder and sweet potato juice to bread.
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Nurdjanah, Siti, Samsu Udayana Nurdin, Sussi Astuti, and Venni Elsa Manik. "Chemical Components, Antioxidant Activity, and Glycemic Response Values of Purple Sweet Potato Products." International Journal of Food Science 2022 (April 15, 2022): 1–11. http://dx.doi.org/10.1155/2022/7708172.

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Purple sweet potato is a source of starch with high potential to be developed as a functional food. It can be boiled and consumed as a snack or processed into intermediate goods such as flour. The flour can then be modified through partial gelatinization and followed by a retrogradation process to produce resistant starch-rich purple sweet potato flour. The study was aimed at obtaining the glycemic response values of purple sweet potato products, namely, boiled purple sweet potatoes (BSP), purple sweet potato noodles (SPN), and resistant starch-rich purple sweet potato noodles (RSPN). SPN was prepared from conventional purple sweet potato flour, whereas RSPN was made from resistant starch-rich purple sweet potato flour. Moreover, water, ash, protein, fat, and carbohydrate; total phenolic, anthocyanin, and resistant starch contents; and the rate of hydrolysis of starch were evaluated. Ten subjects were involved in the estimation of glycemic response determined by the area under the curve (AUC) of the blood glucose after consuming products. Glucose syrup was used as a reference. The glycemic response data were processed using ANOVA and further tested using LSD at p < 0.05 . The results showed RSPN had the lowest glycemic index value if compared to BSP and SPN (58.7, 63.5, and 83.7) and fell under food with medium GI, but the differences were not statistically significant. RSPN and SPN were classified as medium GI; however, the process of partial gelatinization followed by retrogradation during the preparation of flour used for raw material in making RSPN has successfully maintained the total phenol and anthocyanin and increased resistant starch content of the noodle Processing of purple sweet potato flour into noodle lowered the GI category, and when the flour was partially gelatinized and retrograded, the noodle had more potentiality as a functional food due to their high total phenolic and anthocyanin content.
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Safrida, S., Y. Heirina, and N. Noviasyah. "Sensory evaluation of food combination products from banana and sweet potato flour as a healthy food." IOP Conference Series: Earth and Environmental Science 956, no. 1 (January 1, 2022): 012012. http://dx.doi.org/10.1088/1755-1315/956/1/012012.

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Abstract Bananas and sweet potatoes are one of Indonesia’s horticultural commodities that have various functions and benefits. Young bananas and sweet potatoes can be processed into various kinds, one of which is shredded. The purpose of this study was to analyze the public’s knowledge about the combination product of banana flour and sweet potato and to determine the level of preference for food products made from banana flour and sweet potato flour as a substitute for flour edge. Design of the study was a Completely Randomized Design (CRD) with 3 treatments and 8 replications. Product preference was carried out by organoleptic test on a hedonic scale. Consumer acceptability with the organoleptic test was carried out by 25 panelists. The results show that the community already understands the knowledge about banana and sweet potato flour and their processed products after participating in the training by 98%. The hedonic test results obtained by the respondents like the products of sponge cake and pudding from banana flour, while the products of kastengel and plain bread that are preferred by the respondents are products made from a combination of banana flour and sweet potato flour. Innovation in creating preparations made from banana and sweet potato to be processed into healthy food products and have promising business opportunities to increase people’s economic income.
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More sources

Dissertations / Theses on the topic "Sweet potato products"

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Tomlins, Keith. "Factors influencing the post-harvest quality and consumer preference of sweet potato and other products in sub-Saharan Africa." Thesis, University of Greenwich, 2009. http://gala.gre.ac.uk/5658/.

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The first theme covers sweetpotato in the marketing chain from farm to consumer. In East Africa, research explored ways of improving the handling and transport of sweetpotato, shelf life and storage of fresh roots on the farms to increase incomes and food security. Transport and handling were investigated using a novel ‘electronic sweet potato’ where it was found that it was the large number of minor vibrational type impacts that cause the most root damage. Reducing the sack weight and using fibreboard boxes reduced damage. A shelf-life investigation into the types of injury occurring through poor handling suggested that skinning injury, followed by broken roots caused the greatest shelf-life losses. The second theme explores sensory evaluation and consumer preference of sweetpotato and other food commodities. Research explored the variability of sensory parameters and acceptability of sweet potato cultivars with location and season in Tanzania and developed a model for predicting the acceptability of new cultivars derived from breeding programmes. The approach was extended to the acceptance of biofortified sweetpotato containing ß-carotene differences in acceptance between locations and ethnic groups for rice and cassava products, variations in roasting conditions and shelf-life of peanut butter, and relationships between acceptability, market price and affordability of rice. Over 1,800 consumers were interviewed. This research suggests consumers in rural and urban Africa tend to be open to new products and this is contrary to views often held. Consumer acceptance was found to be ‘multi-modal’ with distinct variations within populations. Consumers in these different segments also had distinct socio-economic populations. Acceptability differed for rice and cassava products with respect to location, gender and age but not within ethnic group.
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Mingot, Martí Ares. "Identification and functional characterization of P1N-PISPO, a new gene product present in sweet potato potyviruses." Doctoral thesis, Universitat de Barcelona, 2016. http://hdl.handle.net/10803/396653.

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Sweet potato feathery mottle virus (SPFMV) (Potyvirus genus, Potyviridae family) causes important yield losses in sweet potato crops, in particular in co-infections with the unrelated crinivirus Sweet potato chlorotic stunt virus (SPCSV). This thesis addresses the characterization of some novel aspects in the infectious cycle of SPFMV, such as the expression, production and function of a new gene product named P1N-PISPO. A better understanding of SPFMV genome organization and the functions of their gene products might be relevant to improve the control strategies against this virus and the associated diseases in sweet potato crops. The positive-sense RNA genome of SPFMV contains a large ORF, translatable as a polyprotein yielding a set of functional mature gene products (P1, HCPro, P3, 6K1, CI, 6K2, VPg-Nla, Nlb and CP), and a short ORF named PIPO in the -1 frame, embedded within the P3 region. In addition to this organization, common to all the members of the Potyvirus genus, another ORF named PISPO was predicted in the genome. PISPO is in the -1 frame within the P1 region of SPFMV and other related potyviruses, starting at a conserved G1_2A6_7 motif, similar to the motif found upstream of PIPO. The expression of PISPO during SPFMV viral infection could result in the production of a putative new gene product P1N-PISPO. In the present work, the presence of the PISPO frame has been investigated in a Spanish isolate of SPFMV infecting Ipomoea batata plants. The genome sequence of this isolate has been assembled from NGS data, showing that the expected trans-framed PISPO sequences is present, preceded by a G2A6 motif. A specific analysis of the NGS data has revealed a significant proportion of transcripts with an extra A in the motif at the beginning of PISPO, as well as a lower proportion of transcripts with an extra in the corresponding conserved motif preceding the PIPO region. These results have demonstrated that a polymerase slippage mechanism could generate transcripts containing extra A residues (G2A7) to allow the translation of P1N-PISPO and P3N-PIPO gene products. Analysis of the viral gene products present in SPFMV infected plant tissues has been performed using LC-MS/MS after separation in SDS- PAGE, focusing in products > 50KDa. Peptides corresponding to the P1 protein have been detected from both the N-terminal portion (11 different peptides, 39% coverage), before the frameshifting signal and therefore common for P1 and P1N-PISPO, and in the C- terminal part (2 peptides exclusive for P1, 10% coverage). Interestingly, four peptides exclusive of PISPO, in its unique ORF (21.3% coverage), have been also found. These results have confirmed that both products P1 and P1N-PISPO are expressed and coexisted during SPFMV infection. Furthermore, transient expression of SPFMV gene products coagroinfiltrated with a reporter gene in Nicotiana benthamiana have revealed that P1N-PISPO acts as an RNA silencing suppressor, a role normally associated with HCPro in other potyviruses. Moreover, mutation of WG/GW motifs present in P1N-PISPO abolished its silencing suppression activity, suggesting that the function might require interaction with Argonaute components of the silencing machinery, as was shown for other viral suppressors. Altogether, the results of this thesis have confirmed the expression of P1N-PISPO during SPFMV infection and they have revealed a polymerase slippage mechanism as the responsible of P1N-PISPO production. Our results also have demonstrated the role of P1N-PISPO as a RNA silencing suppressor.
El virus Sweet potato feathery mottle virus (SPFMV) (Gènere Potyvirus, Família Potyviridae) presenta un genoma de cadena senzilla i positiva de ARN que conté una pauta de lectura oberta (ORF), traduïda com una poliproteïna que dóna lloc a un conjunt de productes gènics madurs, i una ORF curta anomenada PIPO que es troba en el marc de lectura -1 de la regió P3 de la poliproteïna. A més a més, en el seu genoma s'ha observat una ORF addicional anomenada PISPO. PISPO es troba en el marc de lectura -1 dins de la regió gènica de la P1 en SPFMV i els potyvirus més propers, començant en el motiu conservat G 1_2A6_7 i similar al motiu d'inici de PIPO. La expressió de PISPO durant la infecció del virus donaria lloc a la producció del hipotètic producte gènic P1N-PISPO. La presència de la pauta de lectura PISPO, precedida per un motiu G2A6, ha estat confirmada en un aïllat Espanyol de SPFMV. L'anàlisi de dades obtingudes per seqüenciació massiva, ha permès identificar una proporció significativa de transcrits que contenen una A extra en el motiu al començament de PISPO, així com una proporció menor de transcrits amb aquesta A extra en el motiu de PIPO. Aquests resultats han demostrat que un mecanisme d'edició de la polimerasa podria generar transcrits amb residus A extra (G2A7), els quals permetrien la traducció dels productes gènics P1N-PISPO i P3N-PIPO. L'anàlisi del productes gènics virals presents en teixits de plantes infectades amb SPFMV s'ha dut a terme mitjançant un experiment de LC-MS/MS. Pèptids corresponents a la part N-terminal de la proteïna P1 (abans del motiu d'edició) han estat detectats, així com pèptids exclusius de la part C-terminal de la P1 i de la pauta de lectura de PISPO. Aquests resultats han confirmat que tant P1 com P1N-PISPO són expressats i co-existeixen durant la infecció de SPFMV. L'expressió transitòria de productes gènics de SPFMV coagroinfiltrats amb un gen reporter en Nicotiana benthamiana ha revelat que P1N-PISPO actua com a supressor de silenciament d'ARN, un rol associat normalment a HCPro en altres potyvirus. Per últim, la mutació de motius WG/GW presents en P1N-PISPO aboleix la seva activitat com a supressor, suggerint que la funció pot està lligada a la interacció amb les proteïnes Argonauta de la maquinària de silenciament, tal i com passa en altres supressors virals.
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Chakalian, Meline. "Promoting dietary chemoprevention through development of a functional food product using sweet potatoes (Ipomoea batatas (L.) Lam.) and ginger (Zingiber officinale)." Thesis, California State University, Long Beach, 2016. http://pqdtopen.proquest.com/#viewpdf?dispub=10140469.

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Colorectal cancer is the third leading cause of morbidity and second leading cause for mortality by cancer in the United States. Phytochemicals within fruits and vegetables have demonstrated chemopreventive potential by regulating certain defense mechanisms within the body. This study evaluated consumer acceptability of a sweet potato ginger crisp prototype. Thirty-two male and female subjects (mean age: 22.8 years) were recruited at California State University, Long Beach. Consumer acceptability was significantly (p < 0.05) higher for the commercial product compared to prototype on several sensory attributes. Frequency of consumption was significantly (p < 0.001) higher for the commercial product. The commercial product was preferred overall (91%). Antioxidant capacity measures indicated high radical scavenging (95%) and reducing power (26%) of the prototype. Further research to assess overall quality and marketing the synergistic benefits from the chemopreventive compounds in sweet potatoes and presence of natural sugars may improve its overall acceptability.

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Jegelevičienė, Edita. "Reklamos įtaka Vilniaus miesto mokyklų 5, 7, 9 klasių mokinių maisto produktų pasirinkimui." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2014. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2012~D_20140704_175355-96591.

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Daugelio tyrimų išvados atskleidžia tai, kad vaikų elgesys, žinios, požiūris į maistą bei sveikatos būklė yra įtakoti maisto reklamos, kuri šiuo atžvilgiu skatina vaikų nepalankių sveikatai maisto produktų pasirinkimą. Darbo tikslas – įvertinti reklamos įtaką Vilniaus miesto mokyklų 5, 7, 9 klasių mokinių maisto produktų pasirinkimui. Tyrimo metodai ir apimtis. Tyrimas atliktas pirmąjį mokslo metų pusmetį (spalio, lapkričio, gruodžio mėnesiais). Apklausti Augusto pagrindinės mokyklos, Radvilų gimnazijos, Minties gimnazijos, Šeškinės vidurinės ir Antano Vienuolio pagrindinės mokyklos 5, 7, 9 klasių mokiniai. Išdalinta 650 anketų, 14 anketų buvo grąžintos tuščios (mokiniai sirgo), 31 anketa atmesta, nes nebuvo atsakyta į anketos klausimus arba jos buvo tiesiog sugadintos. Atsako dažnis 93,1%. Statistikai duomenys apdoroti naudojantis statistinės analizės ir duomenų apdorojimo programine įranga – SPSS (16 versija), WINPEPI ir Microsoft Excel programa. Rezultatai ir išvados. Didžioji dauguma mokinių (80%) kasdien pusryčiauja, pietauja ir vakarieniauja. Aukštesnių klasių mergaičių, praleidžiančių pagrindinius valgymus, daugiau nei berniukų. Šiek tiek mažiau nei pusė mokinių vadovaujasi sveikos mitybos piramide ir vaisius valgo kiekvieną dieną. Kasdien daržoves valgančių mokinių dalis siekia trečdalį. Bulvių traškučius ir saldžiuosius gėrimus dauguma respondentų perka retai. Šiek tiek mažiau negu pusė mokinių, siekdami, kad tėvai jiems nupirktų išreklamuotą maisto produktą... [toliau žr. visą tekstą]
Many foreign scientific researches has revealed that children's behavior, knowledge, approach to food and health status are influenced by food advertising. This fact has negative health impact on children's food choices. Goal - to assess the impact of advertising on 5th, 7th, 9th classes student's food choice in schools of Vilnius city. Methods and scope of research. The research was made on the first half of the school year (in October, November and December). 5th, 7th, 9th classes students of 5 schools in Vilnius city: Žygimantas Augustas primary school, Radvilų gimnasium, Minties gimnasium, Šeškinė high school, Antanas Vienuolis primary school, were surveyed. 650 questionnaires were distributed, 14 questionnaires were returned blank (pupils were ill), 31 questionnaires rejected because an answers were illogical. The response rate is 93,1%. Statistical data processing was done using statistical analysis and data processing software - SPSS (version 16), WINPEPI and Microsoft Excel. Results and conclusion. The majority of students (80%) on a daily basis has breakfast, lunch and dinner. Higher grade girls spent their main meals, more than boys. Less than half of students follow a healthy diet pyramid and eat fruit every day. One third of students eat vegetables every day. Potato chips and sweet drinks by most respondents are buying rare. Only a third of parents buy advertised food for children, but that rarely do. Although about 90% of the students themselves buy an advertised... [to full text]
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Taborda, Loana Wollmann. "AVALIAÇÃO DA VIABILIDADE TÉCNICA E ECONÔMICA DA PRODUÇÃO DE ETANOL EM PLANTA PILOTO A PARTIR DA BATATA-DOCE (Ipomoea batatas)." Universidade Federal de Santa Maria, 2014. http://repositorio.ufsm.br/handle/1/8326.

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Biofuels gradually expand their potential share in power generation, due to the progressive reduction of fossil carbon reserves, combined with growing energy demands of society. Brazil has favorable conditions for the cultivation of bioenergy sources due to its tropical climate and it s currently concentrated on a single source, sugar cane. However, due to the low temperatures in winter and incidences of frost, only the State of Rio Grande do Sul doesn´t have the potential climate for planting sugar cane and, consequently, its reduced share in the production of ethanol. An alternative to sugar cane are the starchy, among which we can highlight sweet potato and cassava. Apart from subsistence farming, sweet potatoes (Ipomoea batatas) may be marketed for the biofuels industry, benefiting small farmers. This project intends to determine the technical and economic feasibility of producing ethanol fuel in a small plant in the town of Santa Maria, the central region of Rio Grande do Sul, using as raw materials sweet potato (Ipomoea batatas) starch. Results show technical feasibility, obtaining 190 liters of hydrous ethanol from 1,000 kg of sweet potato. Processing cost amounts R$ 0.96 (US 0.46) per liter. From this value, 35.4% is the raw material contribution and 64.6% is due to processing cost. ABC cost was applied and the main expenditure element was manpower (37%) and the main activity cost was distillation (35%). Both technically and economically deploying a small industrial unit requires no large economic support, what means that it s an affordable investments for a small farmer. And finally, the process is flexible, because it can use several raw materials to produce ethanol, like manioc, sweet potato and sweet sorghums. That characteristic can allow a more continuous production around the year an can minimize the risks of dependence from one sole crop.
Os biocombustíveis ampliam gradativamente seu potencial de participação de geração de energia, em decorrência da redução progressiva das reservas de carbono fóssil, aliado à crescente demanda energética da sociedade. O Brasil possui condições favoráveis ao cultivo de espécies bioenergéticas por apresentar clima tropical, que atualmente está concentrado no setor sucroalcooleiro tendo como fonte principal a cana-de-açúcar. Devido às baixas temperaturas no inverno e incidências de formação de geadas, apenas parte do estado do Rio Grande do Sul tem potencial climático para o plantio da cana-de-açúcar e, consequentemente, reduzida participação na produção de etanol no cenário nacional. Uma fonte de matéria-prima alternativa são as amiláceas, das quais podemos destacar a batata-doce e a mandioca. Além do cultivo de subsistência a batata-doce (Ipomoea batatas) pode ser comercializada para a indústria de biocombustíveis, beneficiando pequenos agricultores. Este trabalho determina a viabilidade técnica e econômica de produção de etanol combustível, em uma pequena unidade de produção na cidade de Santa Maria, região central do Estado do Rio Grande do Sul, empregando a amilácea batata-doce (Ipomoea batatas). Os resultados apresentam viabilidade técnica de produção de etanol a partir de batata-doce, de 1000 Kg de matéria-prima foram obtidos 190 litros de etanol hidratado. Sob o ponto de vista econômico os custos industriais obtidos foram de R$ 0,96 (noventa e seis centavos) por litro de etanol hidratado, deste valor 35,4% corresponde à contribuição do custo da matéria-prima e 64,6% contribuição do custo de processamento. Do custeio ABC conclui-se que o principal elemento de despesa foi a mão-de-obra (37%) e, em relação às atividades a que apresentou mais dispêndio foi a destilação (35%). Tanto tecnicamente como economicamente a implantação de uma pequena unidade industrial não exige capacidade de economia de escala, ou seja, os investimentos são suportáveis por uma pequena propriedade agrícola. O processo revela-se flexível, permitindo a utilização da mesma unidade industrial com uma matriz diversificada de produtos agrícolas, característica que permite estabilidade de produção nas várias estações do ano e reduz o risco da dependência de uma só cultura.
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LIN, CIH-LING, and 林慈玲. "Development of Gluten - Free Products - Feasibility Evaluation of Sweet Potato, Taro and Potato Replacement Cake Powder." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/xb8843.

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碩士
國立高雄應用科技大學
觀光與餐旅管理研究所
105
With the change in people's diet to wheat flour products for the staple food, gluten allergy more and more confirmed cases, the growing demand for gluten-free food, so avoid eating allergenic protein is a trend. At present, rice flour has been replaced by wheat flour baking products, in the study mostly wheat grain to replace wheat flour, in this study, the use of local ingredients in Taiwan - sweet potato, potato and taro, instead of wheat flour to produce chiffon cake feasibility assessment. Sweet potato, potato and taro rich in fiber, minerals, vitamins and β-carotene, nutritional value higher than wheat flour, however, most of the baked goods to wheat flour as the main starch, but also the formation of the main components of the structure, if the removal of wheat in food ingredients to gluten-free materials to replace the food structure and texture will have a significant impact. Study found that the use of sweet potato mud, mashed potatoes and taro mud, the particle size and water content of the filling have a significant influence on the texture, appearance, flavor and taste of the chiffon cake after baking.
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江春桂. "Investigation on hygiene safety of traditional favorite products (sweet potato cake and rice cake) in Hualien County." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/32714642543274393227.

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碩士
國立海洋大學
食品科學系碩士在職專班
91
The purpose of this study is to understand the sanitation quality situation of the famous products (sweet potato cakes and rice cakes) that produced and sold in Hualien area. Towards this aim, 51 sweet potato cakes and 37 rice cakes were sampled from Hualien area including Hualien City, Chian Village, Hsiolin Village, Yuli Town, Rueisui Village, and Fuli Village. The inspection of the sanitation quality was done according to the items set by the food sanitation management regulations. The detection items including the label inspection, total plate count, coliform, E. coli, artificial sweeteners, aflatoxin, and other preservatives were counducted according to the methods cited by Chinese National Standard (CNS). The results indicated that 11 out of 88 samples were not in compliance with the food sanitation regulations (12.5%), of which 10 samples did not meet the label requirement (11.4%). Among them, 6 samples contained dehydroacetic acid, a prohibited preservative (6.8%). Four out of 14 samples contained sorbic acid in excess of the limited amount of 0.5 g/kg (4.5%). In bacterial inspection, 1 sample contained coliform with 42.7 MPN/g, which was over the standard value of 10 MPN/g. The detection of E. coli showed that all the samples were negative. The aflatoxins (aflatoxin B1, B2, G1, G2), artificial sweeteners (saccharin, cyclamate, and dulcin) were not detectable in all samples. In conclusion, the sanitation quality and food safety for some of Hualien famous products such as sweet potato cakes and rice cakes should be improved. The efforts should be offered by the manufacturers under the supervision of related government agencies in the future.
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WU, JIA-CHENG, and 吳家丞. "A Study on the Establishment of Sensory Properties-Describing and Featured Products Development of Sweet Potato Varieties In Taiwan." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/82924440823982119747.

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碩士
國立高雄餐旅大學
飲食文化暨餐飲創新研究所
105
This research aims to examine the construction and comparison of sensory characteristics of sweet potatoes in Taiwan. In recent years, sweet potato has not been considered as a valuable food until the studies have pointed out its plenty of nutritional benefits and health benefits favored by consumers. As a consequence, by conducting the consumer market survey, exploring the consumption behavior of sweet potato products has been conducive to product development.In this research, the descriptive sensory characterization of sweet potato Tai-nong No 57, 64, and 73 was constructed and marketed for product innovation of sweet potato. The results indicate that there is the most an obvious smell and flavor of steamed sweet potato as well as chestnut roasted with sugar among Tai-nong No 57, Simon No 1, and Taiwan Golden Sweet Potato contrasting to Tai-nong No 64 and Tai-nong No 73. The steamed sweet potato cultivar Tai-nong No 64 has the similar smell and flavor of carrots and pumpkin, which are significantly different from other varieties.According to the results of the consumer market survey, a total of 376 respondents commonly purchased souvenirs at room temperature while travelling, accounting for 95.2%; furthermore, about 79.3% of the consumers are in favor of sweet potato. In addition, 83% of the consumers are willing to purchase related products of sweet potato. Moreover, the most interested in purchasing related products of sweet potato are sweet potato crisp, sweet potato handmade biscuits, sweet potato ice cream, sweet potato bread, and sweet potato cooking bags.For the purpose of improving multi-application of industrial value to sweet potato, this research employs different sweet potato varieties to develop related products of sweet potato, including Purple Beauty Sweet Potato Biscuits, Cold Beauty Sweet Potato Ice Cream, Aroma Beauty Sweet Potato Cooking Bag, and Black Beauty Sweet Potato Toast. It is expected that this research is valuable to the economic benefits of sweet potato industry and become a value-added product around the world.
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Fan, Jui-Yun, and 范瑞芸. "Effects of Solid Fermentative Products of Sweet Potato with peels by Monascus spp. on the Expression of Microsome Triglyceride Transfer Protein in HepG2 cells and Blood Lipid profiles in Wistar Rats." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/89085506590867014720.

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碩士
實踐大學
食品營養研究所
92
The objectives of the study were to investigate the Sweet potato roots (SP) Monascus fermentation products on the expression of microsome triglyceride transfer protein (MTP) in HepG2 cell line, and evaluate them for lowing Cholesterol levels in serum in hypercholesterolemia rats. From assessing the media of the 7 Monascus spp., M. pilosus BCRC 31505, M. pilosus 31527, M. ruber BCRC 31535, M. purpureus BCRC 31501, M. purpureus 32668, M. kaoliang BCRC 31506 and M. anka, by using various carbon and nitrogen sources, it was found that M. kaoliang BCRC 31506 is not suitable in growth for most of media used, and insterestingly the media of PDA-MP, PDA-MG and NA-MP are the better media for sporulation in M. pilosus BCRC 31505, M. pilosus BCRC 31527 and M. ruber 31535. Additionally, in comparison of sporulation in SP Anka products in above 6 speices screened, it was found that there were a better growth condition in M. pilosus BCRC 31505 and M. purpureus BCRC 32668. Assay of total polyphenol compounds (TPC), chlorogenic acid (CH) and monacolin K (M) by using HPLC, it could be useful to evaluate the changes of TPC, CH and M with the relationships of anti-oxidants in SP. As results shown, addition of Yeast extract (YE) 0.5% w/v or CaCl2 (Ca) 0.05% w/v, there was an increased effect in induction of production of M, but there was a manner in changes for TPC and CH as adding with various ratio of YE to Ca, more statically significant in M. pilosus BCRC 31505 than M. purpureus BCRC 32668. 　Assessing the MTP expression of M. pilosus BCRC 31505 SP Anka products using MTT assay, SDS-PAGE and Western blotting methods, the results showed that there were exhibitions of 55.84% and 50.34% in Ca 0.05% and M, respectively, at the levels of 90μl/ml after 24h cultivation in inhibition of expression of MTP on HepG2 cell line, further expression of MTP decreased by 22% and 25% versus control, respectively. In conclusion, there was an inhibition effect of Ca 0.05% and M on expression of MTP on HepG2 cell line. Forward, investigation of SP Anka-fed Wistar rats for 8 weeks with evaluating rats weight, dietary intakes and changes of TG and Cholesterol in serum of rats and MTP expression; the results showed that there was a decrease of level 30% in rats weight, statically significant, in cholesterol-fed group compare with control. While compared with control, there was an increase in TG, TC and LDL-C in serum in rats, statically significant, on the other hand, decreased HDL-C observed in serum. The results showed that the rats were in induction of hypercholesterolemia. Additionally, compared YE 0.5% w/v-fed rats group with YE 0% w/v-fed rats group, it was found there was a statically significant difference (p<0.01), and the levels of TG, TC and LDL_C in serum of rats were lower than control group (p<0.001) in the level of fed intake of M calculated to be of 2.20 and 2.38 dw.g/ml, respectively. 　In conclusion, our study showed that the SP Anka products solid-fermented by M. pilosus BCRC can be developed as a functional food product for lowering TG and LDL-C in serum in induction of hypercholesterolemia of rats or maybe in human.
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Li, Chien-Ru, and 李倩如. "The First Part: Antioxidant and Anti-inflammatory Activities of Monascus pilosus Fermented Products Grown in Turmeric-Containing Medium; Effects of The Second Part: Purple Sweet Potato on the Blood Lipid and Antioxidant Status of Hamsters." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/22215350562251353991.

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碩士
實踐大學
食品營養與保健生技學系碩士班
98
The First Part: Antioxidant and Anti-inflammatory Activities of Monascus pilosus Fermented Products Grown in Turmeric-Containing Medium Etiology of atherosclerosis is not only related to hyperlipidemia, but also significantly associated with the oxidation of LDL-cholesterol and chronic inflammation. Although there are studies suggesting the anti-inflammatory and antioxidant effects of curcumin and Monascus sp. fermented products, the application of curcumin-rich turmeric to Monascus sp. culture and the antioxidant and anti-inflammatory capacity of their fermented products has not been studied. In order to develop the Monascus sp. fermented products with more nutraceutical functions, turmeric was added to the liquid culture of M. pilosus at a concentration of 20%. The mycelia and growth substrate from potato dextrose broth medium (PDB) inoculated with M. pilosus (MP) and turmeric-containing medium (PDBT) inoculated with M. pilosus (MPT) were collected after 5-day and 7-day fermentation. Compared with the other three groups, MPT showed significantly higher free radical scavenging activities, Fe2+-chelating activity, reducing power, total phenolic contents, and inhibition on linoleic acid peroxidation at all time points. MPT also increased the expression of antioxidant enzymes glutathione peroxidase, superoxide dismutase, and catalase in HepG2. Moreover, MPT significantly down-regulated the expression of cyclooxygenase-2 and inducible - nitric oxide synthase, and inhibited the production of NO in LPS-stimulated macrophages. After the inherent level of anti-inflammatory and antioxidant capacities were increased, the modified M. pilosus fermented product demonstrated a higher anti-atherosclerotic value than the unmodified product. The Second Part: Effects of Purple Sweet Potato on the Blood Lipid and Antioxidant Status of Hamsters To study the effects of purple sweet potato on the blood lipid and antioxidant status, thirty-two 8-week old hamsters were assigned to one of the four groups after maintaining on the chow diet for one week: rice diet (Rice), purple sweet potato diet (PSP), rice diet supplemented with 1% cholesterol (Rice+Chol), and purple sweet potato diet supplemented with 1% cholesterol (PSP+Chol). After keeping on the diets for twelve weeks, all animals were sacrificed to collect the blood and liver for further analysis. The results indicated that animals supplemented with purple sweet potato had lower triglyceride, total cholesterol, LDL-cholesteol, and LDL-chol/HDL-chol ratio compared with animals that were on the rice diets. Purple sweet potato decreased the blood 8-OH-dG and protein carbonyl concentration and hepatic TBARS level in animals supplemented with cholesterol; however, it had no effect on the animals that were not supplemented with cholesterol. Purple sweet potato also upregulated the expression of hepatic glutathione peroxidase, superoxide dismutase, and catalase. The present study showed that purple sweet potato exhibits lipid-lowering and antioxidant activities, which can be applied to the development of anti-atherosclerotic nutraceuticals.
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Books on the topic "Sweet potato products"

1

Sweet potato: An untapped food resource. Cambridge [England]: Cambridge University Press, 1992.

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1942-, Bouwkamp John C., ed. Sweet potato products: A natural resource for the tropics. Boca Raton, Fla: CRC Press, 1985.

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White, Ingelia. Pharmaceutical and nutraceutical values of sweet potato leaves: Bioproducts and recipes. [Kaneohe, Hawaii]: Windward Community College, University of Hawaiʻi, 2008.

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White, Ingelia. Pharmaceutical and nutraceutical values of sweet potato leaves: Bioproducts and recipes. [Kaneohe, Hawaii]: Windward Community College, University of Hawaiʻi, 2008.

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White, Ingelia. Pharmaceutical and nutraceutical values of sweet potato leaves: Bioproducts and recipes. [Kaneohe, Hawaii]: Windward Community College, University of Hawaiʻi, 2008.

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Sweet Potato Products. CRC Press, 2018. http://dx.doi.org/10.1201/9781351077033.

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Sweet Potato Products. Taylor & Francis Group, 2017.

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Woolfe, Jennifer A. Sweet Potato: An Untapped Food Resource. Cambridge University Press, 2009.

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Hill, Walter A., and Conrad K. Bonsi. Sweet Potato Technology for the 21st Century. Tuskegee Univ School of, 1994.

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Bouwkamp, John C. Sweet Potato Products: A Natural Resource for the Tropics. Taylor & Francis Group, 2018.

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Book chapters on the topic "Sweet potato products"

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Mu, Tai-Hua, Hong-Nan Sun, and Peng-Gao Li. "Other Sweet Potato-based Products." In Tropical Roots and Tubers, 532–57. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118992739.ch11c.

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Mu, Tai-Hua, Peng-Gao Li, and Hong-Nan Sun. "Bakery Products and Snacks based on Sweet Potato." In Tropical Roots and Tubers, 507–31. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118992739.ch11b.

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Stirling, Graham R. "Modifying a productive sweet potato farming system in Australia to improve soil health and reduce losses from root-knot nematode." In Integrated nematode management: state-of-the-art and visions for the future, 368–73. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781789247541.0051.

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Abstract Sweet potato (Ipomoea batatas) is the world's sixth most important food crop after rice, wheat, potatoes, maize and cassava. More than 105 million metric tonnes are produced globally each year, with more than 90% coming from developing countries. Australian growers produce some of the highest sweet potato yields in the world (commonly 60-90 t/ha) but often suffer losses from root-knot nematodes (Meloidogyne javanica, M. incognita and M. arenaria). This chapter discusses the economic importance, distribution, host range, symptoms of damage, recommended integrated nematode management and management optimization of root-knot nematodes. Future research requirements and developments are also mentioned.
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Moorthy, S. N., M. S. Sajeev, R. P. K. Ambrose, and R. J. Anish. "Introduction - tropical tuber crops and their importance." In Tropical tuber starches: structural and functional characteristics, 1–10. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781786394811.0001.

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Abstract This chapter focuses on crop production, food supply, origin and distribution, primary product, and starch content of tuber crops including cassava, sweet potatoes, yams and taro, among others.
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Nakamura, Yoshiyuki. "Quality evaluation of sweet potato products." In Sweet Potato, 349–79. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-12-813637-9.00013-2.

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Mu, Taihua, Hongnan Sun, Miao Zhang, and Cheng Wang. "Sweet Potato Starch and its Series Products." In Sweet Potato Processing Technology, 1–48. Elsevier, 2017. http://dx.doi.org/10.1016/b978-0-12-812871-8.00001-5.

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Panda, Sandeep Kumar. "Unfermented Food Products from Sweet Potato." In Technology for Wine and Beer Production from Ipomoea batatas, 38–55. CRC Press, 2019. http://dx.doi.org/10.1201/9780429057106-3.

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Panda, Sandeep Kumar. "Review of Sweet Potato and Its Fermented Products." In Technology for Wine and Beer Production from Ipomoea batatas, 6–37. CRC Press, 2019. http://dx.doi.org/10.1201/9780429057106-2.

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Zhu, Zhenzhou, Fang Wang, Elena Roselló-Soto, Francisco J. Martí-Quijal, Francisco J. Barba, Kashif Ghafoor, José M. Lorenzo, Cyrielle Garcia, and Fabienne Remize. "Recovery of Antioxidant Bioactive Compounds from Sweet Potato and By-Products." In Green Extraction and Valorization of By-Products from Food Processing, 141–52. CRC Press, 2019. http://dx.doi.org/10.1201/9780429325007-5.

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Shapar, R. O., and O. V. Husarova. "INTENSIFICATION OF CONVECTIVE DEHYDRATION DURING PRODUCTION OF DRIED SWEET POTATO PRODUCTS (IPOMOEA BATATAS L.)." In PERSPECTIVE TRAJECTORY OF SCIENTIFIC RESEARCH IN TECHNICAL SCIENCES, 605–23. Izdevnieciba “Baltija Publishing”, 2021. http://dx.doi.org/10.30525/978-9934-26-085-8-26.

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Conference papers on the topic "Sweet potato products"

1

Abdullah, Irma Suryani, and Pradia Paundradewa J. "Bioethanol production from sweet potato using Saccharomyces diastaticus." In INTERNATIONAL CONFERENCE OF CHEMICAL AND MATERIAL ENGINEERING (ICCME) 2015: Green Technology for Sustainable Chemical Products and Processes. AIP Publishing LLC, 2015. http://dx.doi.org/10.1063/1.4938314.

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Fatouh, M., H. Z. Abou-Ziyan, M. N. Metwally, and H. M. Abdel-Hameed. "Performance of a Series Air-to-Air Heat Pump for Continuous and Intermittent Drying." In ASME 1998 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 1998. http://dx.doi.org/10.1115/imece1998-0871.

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Abstract A series air to air heat pump assisted-dryer has been designed and tested under various operating conditions. Air flow rates of 500 to 1400 m3/hr at supply air temperatures of about 25 to 50 °C are used. This temperature range covers ambient air and warm air heated by either solar collector or waste heat recovery device. R22 is used as the working fluid in the heat pump circuit. The results showed that average refrigerant temperature lift of 33°C and Rankine coefficients of performance (COPR) up to 4.6 are obtained. This (COPR) proved that the heat pump is an efficient device that saves energy and money. Also, exergetic efficiency of the heat pump up to 0.35 and outlet air temperatures of 55°C are achieved. This air temperature level is adequate for drying of many products. The heat pump assisted-dryer is tested with continuous and intermittent drying techniques. The continuous drying is used to dry onion, carrot, potato and sweet potato in which specific energy consumption lower than the conventional dryers by 18 to 32% are achieved. The intermittent and continuous drying techniques are compared for onion drying. The results showed that the use of intermittent drying saves about 30% of the energy consumed by the continuous drying when the appropriate heating and resting periods are used.
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Boonpichai, Atchara, and Piyarat Sirivongpaisal. "Rheological Properties of Purple Sweet Potato Flour and Its Application to Noodle Product." In ASEAN Food Conference. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009992203300334.

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Ebuzeme, Ifeanyichukwu, Oladipo Olatunji, and Babatope Olufemi. "Factorial Design Validation of an Environmentally Benign Water-Based Drilling Fluid from Sweet Potato Peels at Elevated Temperatures." In SPE Nigeria Annual International Conference and Exhibition. SPE, 2021. http://dx.doi.org/10.2118/207097-ms.

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Abstract In recent years, several research types have been carried out to produce environmentally-benign drilling fluid additives using locally sourced substances. Still, the formulation of a more effective and cheaper viscosifier for a better hole cleaning ability that lowers risk in lost circulation zones, especially at higher temperatures, remains a critical research subject. This study examines the use of Sweet Potato Peels Extract (PPE), a more readily available by-product, as a drilling fluid additive. A 23 factorial experiment that considers temperature, PPE and Xanthan Gum (X.G.) as factor variables and viscosity as a response variable was conducted for field optimisation. In this research, the PPE and other commercial polymers were measured at different concentrations and combined in a specified ratio of 1:1 by mass to verify the levels of interaction between the additives on the mud weight, yield point (Y.P.), and plastic viscosity (P.V.) of the formulated drilling mud. The additives’ effects were then recorded using a mud balance, a viscometer, and a heater for temperature variance. The results were then compared with the control mud to ascertain the additives’ effectiveness. Experimental results revealed that the PPE and X.G. increased the Y.P. and P.V. at 104 °F and 176 °F, respectively. On adding 6 g of X.G. to the control mud (8.97 ppg), at 104 °F and 176 °F, the Y.P. increased by 88% and 11%, respectively, and the 3 g PPE + 3 g X.G. gave a better inference at 104 °F and 176 °F with a 92% and 38% increase respectively. This increase is a result of higher potassium content in the PPE from chemical laboratory analysis. Apart from the optimum ratio by mass of 1:1 above, the combination effects or results are shown using the factorial design experiment. The factor variables were modelled into a mathematical equation that indicates PPE additive as the most significant parameter on the yield point. The second component of viscosity, plastic viscosity (P.V.), followed a similar trend. Furthermore, PPE and X.G.'s effect on plastic viscosity at 176 °F decreased slightly with an increase in the control mud's salinity. This novel combination offers a more cost-effective and better-performing viscosifier than the conventional X.G. from the above results. The model helps predict downhole conditions better as it shows the interactive effects of the various additives and can help inform decisions at the surface. A better hole cleaning ability, lower risk in lost circulation zones, and reduced Non-Productive Time would be the benefits of using this formulation.
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Reports on the topic "Sweet potato products"

1

HarvestPlus, Research Program. Meals for nutrition: Orange sweet potato and iron beans products: Recipe book. Washington, DC: International Food Policy Research Institute, 2022. http://dx.doi.org/10.2499/p15738coll2.136503.

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