Sandeep Kumar Panda

Technology for Wine and Beer Production from Ipomoea batatas (eBook, PDF)

• Format: PDF

Produktbeschreibung

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.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 214
• Erscheinungstermin: 8. August 2019
• Englisch
• ISBN-13: 9780429615993
• Artikelnr.: 57431631

Autorenporträt

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