The book presents a virgin technology for preparation of red wine and unique colored beer from cheaper substrate, sweet potato (Ipomoea batatas L.). Biochemical and sensory evaluation of the innovative wine and beer have been compared with the commercial wine and beer and have been presented.
The book presents a virgin technology for preparation of red wine and unique colored beer from cheaper substrate, sweet potato (Ipomoea batatas L.). Biochemical and sensory evaluation of the innovative wine and beer have been compared with the commercial wine and beer and have been presented.
Dr. Sandeep Kumar Panda is currently working as an Assistant Professor in the School of Biotechnology, KIIT University, Bhubaneswar, India. He has completed his Doctor of Philosophy in microbiology from Utkal University, India. He has conducted research with prestigious research organizations like ICAR-Central Tuber Crops Research Institute and CSIR- Institute of Minerals and Materials Technology and the Indian Institute of Technology, Bhubaneswar. Dr. Panda did his post- doctoral research at the University of Johannesburg, South Africa. His broad area of research has been in applied microbiology, biotechnology and food technology.
Inhaltsangabe
Table of Contents: Introduction Review of sweet potato and its fermented products Root and tuber crops in food perspective Origin and geographical distribution of sweet potato Overview of sweet potato global trade Fermentation of sweet potato Unfermented food products from sweet potato Sweet potato flour and bread Sweet potato bakery products Sweet potato biscuits Sweet potato starch Sweet potato slices, chips and French fries Noodles and pasta from sweet potato Sweet potato purees Baby foods from sweet potato Sweet potato as source of colourants Sweet potato ice cream Review on analysis of wine and beerBiochemical studies of alcoholic beverages Fourier transform infrared spectroscopy studies in alcoholic beverages Sensory evaluation of alcoholic beverages Statistical analysis of fermented food products Materials and methods for the preparation of sweet potato alcoholic beveragesPurple sweet potato roots Barley, malt and hop Yeast Enzymes for saccharification Anthocyanin rich purple sweet potato wine (red wine) Herbal/medicinal wine from purple sweet potato Anthocyanin rich beer from purple sweet potato Materials and methods for biochemical and technoeconomical feasibility (large scale) studies Biochemical analysis Technoeconomical feasibility and cost economics study for industrial scale production Results and discussion: biochemical, sensory, statistical and infrared studiesBiochemical composition of purple sweet potato roots Biochemical composition of barley and malt Anthocyanin rich purple sweet potato wine (red wine) Herbal/medicinal wine from purple sweet potato Anthocyanin rich beer from purple sweet potato Results and discussion: technoeconomical and cost economics report for industrial scale production Technical specifications of the equipments required Quality Control Economic aspects References
Table of Contents: Introduction Review of sweet potato and its fermented products Root and tuber crops in food perspective Origin and geographical distribution of sweet potato Overview of sweet potato global trade Fermentation of sweet potato Unfermented food products from sweet potato Sweet potato flour and bread Sweet potato bakery products Sweet potato biscuits Sweet potato starch Sweet potato slices, chips and French fries Noodles and pasta from sweet potato Sweet potato purees Baby foods from sweet potato Sweet potato as source of colourants Sweet potato ice cream Review on analysis of wine and beerBiochemical studies of alcoholic beverages Fourier transform infrared spectroscopy studies in alcoholic beverages Sensory evaluation of alcoholic beverages Statistical analysis of fermented food products Materials and methods for the preparation of sweet potato alcoholic beveragesPurple sweet potato roots Barley, malt and hop Yeast Enzymes for saccharification Anthocyanin rich purple sweet potato wine (red wine) Herbal/medicinal wine from purple sweet potato Anthocyanin rich beer from purple sweet potato Materials and methods for biochemical and technoeconomical feasibility (large scale) studies Biochemical analysis Technoeconomical feasibility and cost economics study for industrial scale production Results and discussion: biochemical, sensory, statistical and infrared studiesBiochemical composition of purple sweet potato roots Biochemical composition of barley and malt Anthocyanin rich purple sweet potato wine (red wine) Herbal/medicinal wine from purple sweet potato Anthocyanin rich beer from purple sweet potato Results and discussion: technoeconomical and cost economics report for industrial scale production Technical specifications of the equipments required Quality Control Economic aspects References
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