Effect of Ultrasound-Assisted Dough Fermentation on the Quality of Dough and Steamed Bread with 50% Sweet Potato Pulp

2021 ◽  
Author(s):  
Min Zhang ◽  
Wenjing Suo ◽  
Yuxin Deng ◽  
Lijun Jiang ◽  
Mingming Qi ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Potato Pulp ◽  
Steamed Bread ◽  
Ultrasound Assisted

scholarly journals Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp

2022 ◽  
pp. 105912
Author(s):  
Min Zhang ◽  
Wenjing Suo ◽  
Yuxin Deng ◽  
Lijun Jiang ◽  
Mingming Qi ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Potato Pulp ◽  
Steamed Bread ◽  
Ultrasound Assisted

Ultrasound-assisted osmotic process on quality of microwave vacuum drying sweet potato

2018 ◽  
Vol 36 (11) ◽  
pp. 1367-1379 ◽  
Author(s):  
Camel Lagnika ◽  
Jiapeng Huang ◽  
Ning Jiang ◽  
Dajing Li ◽  
Chunquan Liu ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Vacuum Drying ◽  
Microwave Vacuum Drying ◽  
Ultrasound Assisted

Effects of ultrasound assisted dough fermentation on the quality of steamed bread

2018 ◽  
Vol 83 ◽  
pp. 147-152 ◽  
Author(s):  
Denglin Luo ◽  
Ruoyan Wu ◽  
Jie Zhang ◽  
Kangyi Zhang ◽  
Baocheng Xu ◽  
...  
Keyword(s):  
Steamed Bread ◽  
Ultrasound Assisted

Effects of unused parts of sweet potato as supplemental feed on the growth situation, meat productivity and meat quality of pigs

2008 ◽  
Vol 79 (4) ◽  
pp. 491-496
Author(s):  
Shin-ichi TAKENOYAMA ◽  
Takanori IMOTO ◽  
Hitomi HAYASHI ◽  
Satoshi KAWAHARA ◽  
Masayoshi IWAKIRI ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Meat Quality ◽  
Supplemental Feed ◽  
Meat Productivity

Varieties of sweet potato and features of their cultivation technology

2020 ◽  
pp. 18-20
Author(s):  
Т.Э. Остонакулов ◽  
А.А. Шамсиев
Keyword(s):  
Sweet Potato ◽  
Sweet Potatoes ◽  
Marketable Yield ◽  
Early Maturity ◽  
Potato Varieties ◽  
Cultivation Technology ◽  
High Yields ◽  
Sprout Formation ◽  
Yield Formation

В 2017–2019 годах изучены сортообразцы сладкого картофеля на староорошаемых лугово-сероземных почвах Зарафшанской долины. Цель исследований – комплексная оценка сортообразцов батата в условиях Зарафшанской долины по скороспелости, росту, развитию, интенсивному размножению, формированию урожая, компактности клубней в гнезде, продуктивности, урожайности и лежкости клубней и выделение из них перспективных, а также разработка приемов агротехнологии получения высоких урожаев для данных условий. Почвы опытного участка характеризуются благоприятными агрофизическими и водными свойствами и низким содержанием гумуса, нитратного азота, подвижного фосфора и содержанием обменного калия от низкого до среднего. Сравнивали 18 сортообразцов батата. Выделенные сортообразцы изучали при ширине междурядий 70 и 90 см со схемой 70×25 и 90×20 см по 1, 2 и 3 растения в гнезде. Для получения рассады сортообразцов батата брали по 40 клубней и высаживали 20–22 февраля в пленочной теплице при температуре 15–18 °C, заделывая их на глубину 3–5 см. Влажность почвы поддерживали на уровне 65–70%. Через 7–10 дней после высадки почки начинают прорастать, а через 43–48 дней формируется рассада высотой 12–15 см, готовая для высадки в поле. Высадка рассады, как и других рассадных культур (томата, перца, баклажана) – по схеме 70×20–25 см во второй-третьей декаде апреля. Уход включал в себя междурядную обработку (культивация), прополку, борьбу с сорняками, подкормку, поливы. Уборка урожая – в конце сентября-начале октября с помощью картофелекопателя. В результате исследований выделились сорта по скороспелости, дружности формирования ростков, ускоренному размножению, продуктивности, компактности клубней в гнезде и с высоким товарным урожаем – Сочакинур, Хар-Бей и Япон. Возделывание этих сортообразцов по схеме 70×25 и 90×20 см способствует получению товарного урожая высокого качества не менее 43–48 т/га. In 2017–2019, studies were conducted on the study of varieties of sweet potatoes on old-irrigated meadow-gray-earth soils of the Zarafshan valley. The purpose of the research is a comprehensive assessment of sweet potato varieties in the conditions of the Zarafshan valley in terms of early maturity, growth, development, intensive reproduction, yield formation, compactness of tubers in the nest, productivity, yield and keeping quality of tubers and the selection of promising ones, as well as the development of methods of agricultural technology for obtaining high yields for given conditions. The soil is characterized by favorable agrophysical and water properties and low content of humus, nitrate nitrogen, mobile phosphorus and a low-average content of exchange potassium. Eighteen sweet potato varieties were compared. The selected variety samples were studied with a row spacing of 70 and 90 cm with a scheme of 70×25 and 90×20 cm for 1, 2 and 3 seedlings in the nest. To obtain seedlings of sweet potato varieties, 40 tubers were taken and planted on February 20–22 in a film greenhouse at a temperature of 15–18 °C, seeding to a depth of 3–5 cm, the soil moisture was maintained at 65–70%. 7–10 days after planting, the buds began to germinate, and after 43–48 days, seedlings were formed with a height of 12–15 cm, which is ready for planting in the field. Planting seedlings in the field is carried out, as well as other seedlings (tomato, pepper, eggplant) according to the scheme 70x20–25 cm in the second or third decade of April. Growing includes inter-row processing (cultivation), weeding, weed control, top dressing, watering. Harvesting in late September, early October with a potato digger. As a result of the research, varieties were identified in terms of early maturity, sprout formation, accelerated reproduction, productivity, compactness of tubers in the nest and ensuring a high marketable yield – Sochakinur, Xar-Bey, and Japon. The cultivation of these varieties according to the scheme 70×25 and 90×20 cm contributes to the production of a commodity crop at 43–48 t/ha with good qualities.

scholarly journals Effects of Process Parameters on the Color Quality of Anthocyanin-Based Colorants from Conventional and Microwave-Assisted Aqueous Extraction of Sweet Potato (Ipomoea batatas L.) Leaf Varieties

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 103
Author(s):  
Jin Mark D. G. Pagulayan ◽  
Aprille Suzette V. Mendoza ◽  
Fredelyn S. Gascon ◽  
Jan Carlo C. Aningat ◽  
Abigail S. Rustia ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Process Parameters ◽  
Ipomoea Batatas ◽  
Extraction Methods ◽  
Aqueous Extraction ◽  
Potato Leaf ◽  
Microwave Assisted ◽  
Color Quality ◽  
The Impact

The study aimed to evaluate the effects of process parameters (time and raw material weight (RMW)) of conventional (boiling for 10–45 min) and microwave-assisted (2–8 min) aqueous extraction on the color quality (i.e., lightness (L*), chroma (C*), and hue (H°) of anthocyanin –based colorants of red and Inubi sweet potato (Ipomoea batatas L.) leaves. Using response surface methodology, it was found that RMW and boiling time (BT) and microwave time (MT) generally had a significant (p < 0.05) effect on the color quality of the extract from both extraction methods. The effects were found to vary depending on the extraction method and variety of the leaves used. Both extraction methods produced a brown to brick-red extract from the Inubi variety that turned red-violet to pink when acidified. The red sweet potato leaves produced a deep violet colored extract that also turned red-violet when acidified. It is recommended that the anthocyanin content of the extracts be measured to validate the impact of the methods on the active agent. Nevertheless, the outcomes in this study may serve as baseline data for further studies on the potential of sweet potato leaf colorants (SPLC) as a colorant with functional properties.

Effect of Storage Time on the Physicochemical and Sensory Properties of Man-tou (Chinese Steamed Bread)

2007 ◽  
Vol 3 (3) ◽  
Author(s):  
Kun Sha ◽  
Ping Qian ◽  
Li-Jun Wang ◽  
Zhan-hui Lu ◽  
Li-Te Li
Keyword(s):  
Water Retention ◽  
Storage Time ◽  
Soluble Starch ◽  
Prolonged Storage ◽  
Water Retention Capacity ◽  
Study Quality ◽  
Total Water ◽  
Retention Capacity ◽  
Steamed Bread

In this study, quality of Man-tou, the Chinese traditional steamed bread during storage was studied. Values for water retention capacity, total water solubles, soluble starch, and soluble amylose and amylopectin of Man-tou decreased with storage time. Results showed that hardness, chewiness and gumminess of Man-tou increased, while, springiness cohesiveness and resilience decreased along with prolonged storage time (p<0.05). Sensory evaluation results showed that all sensory rating of Man-tou, including softness, stickiness, cohesiveness, elasticity, taste and total score, dropped drastically within 24 h of storage time (p<0.05). Differential Scanning Calorimeter (DSC) was used to determine crystalline structure of amylopectin in Man-tou, and the value for enthalpy of crystallization was found increased with storage time. Amylopectin crystallization was significantly associated to Man-tou firming (p<0.01).

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