Evaluation of Some Sweet Potato Cultivars for Sauce Processing

Chhama Devi, Laureate Hynniewta, Surajit Mitra
2017 International Journal of Current Microbiology and Applied Sciences  
A comparative study was done to determine the most suitable combination of two cultivars of sweet potato for sauce preparation incorporated within the ratios T 1 = TSP 12-9 (100%), T 2 = TSP 12-10 (100%), T 3 = TSP 12-9 + TSP 12-10 (50% each), T 4 = TSP 12-10 (75%) + TSP 12-9 (25%), T 5 = TSP 12-10 (25%) + TSP 12-9 (75%). All the sauce samples prepared from sweet potato were stored in sterilized glass jars and evaluated physicochemically for ascorbic acid, pH, total soluble solids, reducing
more » ... olids, reducing sugars and non-reducing sugars, total sugar and sensory evaluation for an interval of 0 day, 30 days, and 60 days. For sauce preparation treatment T 4 = TSP 12-10 (75%) + TSP 12-9 (25%), T 5 = TSP 12-10 (25%) + TSP 12-9 (75%) shows better biochemical retentions up to 60 days of storage along with good overall acceptability. K e y w o r d s Sweet potato, Sauce, Treatments.
doi:10.20546/ijcmas.2017.610.382 fatcat:ckumkaezg5bgxhnph5eclwqddu