Preparation of Sweet Potato Flour and its Fermentation to Ethanol

Vijaya Sarathi Reddy, O. and Basappa, S. C. (1997) Preparation of Sweet Potato Flour and its Fermentation to Ethanol. Journal of Food Science and Technology, 34 (2). pp. 108-112. ISSN 0022-1155

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Abstract

A sweet potato variety Red') contained 14-15% starch, 3.0 to 3.5% free sugars and 1.0 to 1.2% pectin on wd weight basis. Hand peeling of steamed sweet potato gave on processing better yield of dry flour (5.1 kg) per 20 kg of fresh sweet potato than lye peeling (4.1 kg) and abrasive peeling (4.8 kg) methods. Addition of pectinase (60 U/ mil followed by gelatinisatlon before mashing of Sweeet potato or Its flour facilitated belter conversion of starch to fermentable sugars by amylases. Fermentatlon of the mash with Saccharomyces cerevisae CFTRI 10 I by modified Toyama's method yielded more ethanol (83.0 g/kg. 0.49g/g of sugar, % theoretical yield 95.3) than that of CFTRI method and Toyama's method. The use of Endomycopsis fibulgera IFO 0104 culture filtrate as source of amylases, yielded almost same amount of ethanol (8l.0g/kg, 0.49g/g, % theoretical yield 95.6) as that of modified Toyama's method. A wine-like product with ethanol upto 8.6% (w/v). desirable aroma and colour was also prepared.

Item Type:	Article
Uncontrolled Keywords:	Sweet potato flour, Peeling methods, Starch, Pectin, Sugars, Ethanol fermentation, Amylases, Pectinase, Endomycopsis jibuligera, Wine
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 08 Food technology > 23 Vegetables > 02 Potato
Divisions:	CFTRI Resource Centres > Lucknow
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	16 Jun 2017 06:19
Last Modified:	21 Jun 2017 06:26
URI:	http://ir.cftri.res.in/id/eprint/12630

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