Studies on the effect of different Storage conditions on Keeping quality and Physical properties of Orange Fleshed Sweet potato (Ipomea batatas L. Lam) Flour Cake

Author: Madhu Chanabasappa Biradar, K. Ramachandra Naik, Kirankumar Gorabal, Dileepkumar A. Masuthi, Sumangala Koulagi and Nataraja K.H.

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Abstract

The shelf life of fresh sweet potato tubers only a few days and they are semi-perishable in nature. This necessitates the development of user-friendly processing techniques for the tubers. If sweet potato is converted in to flour, it can be used to make a variety of foods, products, including baked products. In this study, the effect of different storage conditions on keeping quality and physical properties of orange fleshed sweet potato (Ipomea batatas L. Lam) flour cake was investigated. Cakes were prepared by substituting orange fleshed sweet potato flour and wheat flour in standard recipe at different proportions 0, 10, 20, 30, 40 and 50%. The diameter and thickness of cake showed a slight decreasing in trend from 6.175 to 4.979 cm and from 3.80 to 1.64 cm respectively. Moisture content and volume found to decrease from 31.62 to 6.27 per cent and 145.13 to 40.67 g/l respectively. While spread ratio and density increased from 1.63 to 3.04 and 0.145 to 0.625 g/cm3 respectively with respect to two different storage conditions. In case of instrumental colour values, decrease in trend was observed throughout the storage with respect to L*, increase trend was observed in a* and b* values. The L* (69.14 to 22.85), whereas increase in a* (3.09 to 4.88) and b* values varied from 20.74 to 30.66 among different storage conditions. Cakes prepared from F4 treatment (70% WF + 30% SPF) has shown highest score for overall acceptability compared to other treatments.

Keywords

Orange fleshed sweet potato (OFSP), Wheat flour (WF), ambient condition, Refrigerated condition, Days after storage (DAS)

Conclusion

The treated cakes showed better storage stability as compared to control samples. Better maintenance of moisture content, diameter, thickness, volume, density, colour values and overall acceptability was observed in refrigerated stored cakes (S1) compared to ambient condition (S2) up to final days of storage. Organoleptically acceptable of orange fleshed sweet potato flour enriched cakes can be prepared by the combination of 30 per cent SPF flour, 70 per cent wheat flour (F4) at initial and final days of storage at (S1) refrigerated condition.

References

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How to cite this article

Madhu Chanabasappa Biradar, K. Ramachandra Naik, Kirankumar Gorabal, Dileepkumar A. Masuthi, Sumangala Koulagi and Nataraja K.H. (2023). Studies on the effect of different Storage conditions on Keeping quality and Physical properties of Orange Fleshed Sweet potato (Ipomea batatas L. Lam) Flour Cake. Biological Forum – An International Journal, 15(6): 333-341.