Mohammed Salleh, Nurhanisah (2019) Extraction and concentration of sweet potato juice. [Project Paper] (Submitted)
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Abstract
Ipomoea Batatas is a sweet potato come from morning glory family ( Convolvulaceae ) with a dicotyledonous plant. It has multiples types of colours with a different type of nutrient such as yellow, red, orange, purple and white-fleshed sweet potato. The aim of this study to characterize the nutrient and components in the Raw Sweet Potato (RSP) ad Concentrated Sweet Potato (CSP) by using with or without vacuum evaporation on two different type of sweet potato Anggun and Vitato and to evaluate the uses of concentrated Sweet Potato Juice ( SPJ) as the natural product. Each product obtained was than used for vitamin analysis and product making. The SPJ was obtained from placing the sweet potato tuber (SPT) in a juice extractor for extraction. Later it being concentrated by using two different types of heat treatment which were using atmospheric evaporation pressure and vacuum evaporation pressure. Beta-carotene for raw Vitato (RV) is 4916.06 μg/L, vacuum Vitato (VV) is 9613.76 μg/L and atmospheric Vitato (AV) is 4000.56 μg/L. the anthocyanin for raw Anggun (RA) is 288.14 mg/L, vacuum Anggun (VA) 1736.27 mg/L and atmospheric Anggun (AA) is 1211.50 mg/L. The most preferred product is vacuum Vitato for yogurt and Anggun for yogurt drink. In conclusion, the nutrient of both sweet potato juice does not affect much with temperature but the vitamin content does have changes which are not a major change. Besides, most of the respondents like sweet potato flavour to be applied to yogurt and yogurt drink thus both objective is being successfully proved.
| Item Type: | Project Paper |
|---|---|
| Subjects: | T Technology > TP Chemical technology |
| Faculty: | Faculty of Engineering |
| Depositing User: | Ms. AZLINA ZAINAL ABIDIN |
| Date Deposited: | 22 Aug 2025 06:48 |
| Last Modified: | 19 Nov 2025 07:00 |
| URI: | http://psaspb.upm.edu.my/id/eprint/2504 |
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