Effect of Dextrinized Sweet potatoes on the Physicochemical and Sensory Quality of Infra-Red Dried Mango Leather
- *Corresponding Author:
- L. Effah-Manu
Department of Food Science and Technology
Kwame Nkrumah University of Science and Technology
PMB, University Post Office, Kumasi, Ghana
Tel: +233 206411628
E-mail: [email protected]
Received Date: March 21, 2013; Accepted Date: April 18, 2013; Published Date: April 25, 2013
Citation: Effah-Manu l, Oduro I, Addo A (2013) Effect of Dextrinized Sweet potatoes on the Physicochemical and Sensory Quality of Infra-Red Dried Mango Leather. J Food Process Technol 4:230. doi: 10.4172/2157-7110.1000230
Copyright: © 2013 Effah-Manu l, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Dextrinization of sweet potato and its effect on physicochemical and sensory quality of mango-sweet potato leathers was studied. Sweet potatoes were dextrinized in an oven at different temperatures (150-200°C) and time (2, 2.5 and 3.0 h) for optimization using completely randomized design. Maximum dextrin of 19.41 was formed at 190-200°C. Water activity and pH ranged from 0.61-0.63 and 4.2-4.33 respectively and vitamin C increased with the addition of sweet potato. The overall acceptability was high (1.58-1.63) but non-significant (p < 0.05) with the amount of sweet potato added. The mouth feel was disliked slightly (4.06-4.40) by panellists but colour, smell and taste were rated high (1.00-0.97). Dextrinization of sweet potatoes could be considered as an excellent substitute in food applications like fruit leathers production and hence provide alternative products for health conscious consumers.