食品加工与技术杂志

抽象的

Development and Quality Evaluation of ‘Instant Sweet Potato Porridge’: A Novel Instant Product Development

Priya Darshane

The present study was undertaken to ensure availability of maximum nutrients to all the sections of population by making the product ready to cook and making it cost effective at the same time gluten free. The cost reduction was achieved by replacing milk with water in this dessert. Other nutrients present in this instant product like red pumpkin, skim milk powder, sweet potato etc. make this product nutrient dense. During product development, sweet potato and pumpkin were dehydrated and the flour of sweet potato and dehydrated pumpkin shreds were used (blend: 16% sweet potato and 8% pumpkin) to make the product instant in order to reduce cooking time. The developed product was vacuum packed in LDPE and shelf life studies were carried out for 60 days. As per the results of analytical and microbial studies, it was concluded that the product was shelf stable can be promoted for commercial application.