Purple sweet potato (PSP) is a special type of sweet potato with high concentration of anthocyanin pigment in the root. It is rich in starch, sugar, minerals, vitamins and antioxidants like phenolics, β-carotene, and has a strong prospect as substrate for alcoholic fermentation. The low cost of sweet potato and its prospective usage in the production of alcoholic beverages make it viable for commercialization.
The book reviews the use of the roots of PSP for the production of three novel products, i.e. anthocyanin rich wine (red wine), herbal/medicinal sweet potato wine, and anthocyanin rich beer which have higher health benefit than other wines and beers. The book elucidates the use of novel technologies in the preparation of this non-conventional wine and beer, processing, biochemical and organoleptic quality of the finished products and health implications. It will be of interest to innovators, researchers and students. The novel technologies in wine and beer making described in the book will set a precedence for production of other alcoholic beverages from starchy sources.
By:
Sandeep Kumar Panda
Imprint: CRC Press
Country of Publication: United Kingdom
Dimensions:
Height: 234mm,
Width: 156mm,
Weight: 471g
ISBN: 9780367174958
ISBN 10: 0367174952
Pages: 202
Publication Date: 23 August 2019
Audience:
Professional and scholarly
,
General/trade
,
Undergraduate
,
ELT Advanced
Format: Hardback
Publisher's Status: Active
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
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.
