Improvement of Processing Technology Research and Utilization of Sweetpotato and its Derived Foods in China and Rwanda

文献类型： 外文期刊

第一作者： Xie, J.

作者： Xie, J.;Zhu, Y.;Xie, K.

作者机构：

关键词： beta-carotene;energy-saving drying;flour;microwave;orange-fleshed sweetpotato (OFSP);puree;starch;sweetpotato

期刊名称：Potato and Sweetpotato in Africa: Transforming the Value Chains for Food and Nutrition Security

ISSN：

年卷期： 2015 年

页码：

收录情况： SCI

摘要： In the past decade, several new technologies in sweetpotato processing based on sweetpotato flours and purees rich in provitamin A and anthocyanin have been developed in China and Rwanda. First, this chapter describes these new technologies in use in China, such as accurate gelatinization with microwave treatment, energy-saving drying and highly hygienic packaging for sweetpotato flour and puree. The chapter also provides a step-by-step explanation on how to make products utilizing these technologies to get nutritious and healthy sweetpotato-based foods. Secondly, recent work done in Rwanda is described whereby sweetpotato puree and flour were used to make various products and the associated results from sensory testing are shown. The results demonstrate that Rwandese consumers prefer products made with sweetpotato puree compared with those made using sweetpotato flour and preferred it or rated it equally to using 100% wheat flour. Exposing consumers to additional knowledge concerning vitamin A content in a product did not make a difference in consumer preferences. Overall in Rwanda, consumers preferred orange-fleshed sweetpotato (OFSP)-based products compared with the competing products without any sweetpotato. Utilizing OFSP puree lowers the per unit cost of all the products in the study. The much more extensive use of sweetpotato by industry in China compared with Rwanda is in part driven by the much higher average sweetpotato yields (22 t/ha) found in China compared with Rwanda (8.1 t/ha).

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