Abstract
Sweet potato as a high fibre supplement that can be used in the production of pasta. The production of sweet potato pasta was optimized by Response Surface Methodology. The parameters used for optimizing the products are solid loss, texture, fibre content. Box - behnken design was used to develop models for the response. For the production of sweet potato based pasta 174.285 g of sweet potato, 48.4735 g of water, 28.8296 g of soy flour, 2.69575 g of Arabic gum and 0.877038 g of cmc (carboxyl methyl cellulose). The responses were mostly deviated by changes in quantity of soy flour and Arabic gum and to a small extent the deviation by sweet potato and water levels. The result of this study showed a minimum solid loss of 13.45% and maximum texture hardness of 6994 g and maximum fibre content of 8.52 g
Highlights
The sweet potato [Ipomoea batatas(L.) Lam.] is a plant that is dicotyledonous
Experimental design: The study was conducted according to Box – Behnken method with three dependent variables(Y), solid loss (Y1), texture (Y2) and fibre content (Y3)
Solid Loss: Water and sweet potato flour have a great effect on the solid loss
Summary
The sweet potato [Ipomoea batatas(L.) Lam.] is a plant that is dicotyledonous. It belongs to the family Convolvulaceae. Sweet potato is an important crop for food security and is cultivated in more than 100 developing countries. This tuberous crop is mostly for human consumption. It is used in the treatment of chronic kidney diseases in the Middle Eastern countries In food industry it is used in wide range of products like ice creams, jellies, candies, soft drinks, beverages, syrups and chewing gums. It is used for different processes and defines the optimization of snack food based on amaranth (Jauregui et al 2000) It is used in the analysis of the effect of corn flour, green gram flour, xanthan, guar gum, Arabic gum and carboxy methyl cellulose (CMC) on the sensory and objective (expansion ratio). Attributes of an extruded snack food and found that the responses were affected mostly by changes in corn flour, green gram flour and guar gum levels and to a lesser extent by xanthan, Arabic gum and CMC levels. (Thakur et al.2000)
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