KOHA: OPAC Catalogue Search
Start OverMARC DisplayBrief DisplayReturn To BrowseExport Marked Records


Author Somchit Niyomthai
Alternative Author มหาวิทยาลัยเกษตรศาสตร์
TitleProduction of sweet potato candy
ImprintBangkok : IFRPD, Kasetsart University, 1996
Call# IFRPD T960272

CALL # Volume Number Month Year Barcode Status
Available

JournalIFRPD Research Report 1992-1995 (รายงานผลงานวิจัยประจำปี 2535-2538 /สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหาร มหาวิทยาลัยเกษตรศาสตร์)
AbstractTwo varieties of sweet potato Mun Kaset-Supanburi (white type)and Mun Kai-Augtong (orange type)were used to prepare candy under quick and slow syruping process. Sliced sweet potato bars were soaked in mixed solution of 0.3% sodium metabisulphite, 0.5% calcium chloride and 0.5% citric acid one week before syruping. Various sugar solutions of pure sucrose with 1% citric acid and mixed sucrose and glucose syrup 1:1 by weight were applied in both processes. The sweet potato bars after impregnated with syrup were dried in air-oven at 60 deg.C for about 12 hours. The organoleptic evaluation, some physical and chemical properties of the candies were also investigated.
Descript153-158
SubjectSweetpotato candy
Previous||1195||Next