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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2020, Volume : 8, Issue : 3
First page : (649) Last page : (657)
Article doi: : http://dx.doi.org/10.18782/2582-2845.7935

Organoleptic Evaluation and Shelf Life Studies of the Developed Products

Senthilkumar R., Muragod P.P. and Muruli N. V.*
Department of Food Science and Nutrition, CSC &RI, TNAU, Madurai
*Corresponding Author E-mail: murulinv100@gmail.com
Received: 29.12.2019  |  Revised: 31.01.2020   |  Accepted: 8.02.2020 

 ABSTRACT

Sweet potato (Ipomea batatas L.) is a dicotyledonous plant that belongs to the family convolvulacea. It is a short seasonal crop which reliably provides food on marginal and degraded land with little labor and few or no input outside the farm. The present study revealed that, sweet potato products are good sources of nutrients. Sweet potato chips, flakes and biscuits were prepared by using standard methods. Organoleptic evaluation was conducted. Results revealed that, SC-3 (sweet potato chips), SPF-3 (value added sweet potato flakes) and SB-2 (sweet potato biscuits) scored higher in all the sensory attributes. The nutrient composition of the products contained a good amount of protein, fat, energy, carbohydrate, ash, crude fibre, β-carotene and vitamin-C and also it contains better amount of minerals (potassium, magnesium, zinc, iron, copper, manganese and sodium). Shelf life study was carried out and the products were packed in an aluminium foil bags and kept for initial, 10th, 20th and 30th days of the interval. Results revealed that, the sensory scores for stored products were found to be significantly decreased, and found that, increased the microbial population in all the products, as the number of days increased. Consumer acceptance was conducted for 50 under graduate students of the University which were randomly selected. Results revealed that, the chips, flakes and biscuits were accepted by the consumers respectively. It can be concluded that, the sweet potato products contain appreciable amount of nutrients which can be developed into different products.

Keywords: Sweet potato, Consumer, Chips, Flakes.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Senthilkumar, R., Muragod, P.P., & Muruli, N.V. (2020). Organoleptic Evaluation and Shelf Life Studies of the Developed Products, Ind. J. Pure App. Biosci. 8(3), 649-657. doi: http://dx.doi.org/10.18782/2582-2845.7935