International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 6, Issue:10, October, 2017

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(10): 3257-3265

Evaluation of Some Sweet Potato Cultivars for Sauce Processing
Chhama Devi*, Laureate Hynniewta and Surajit Mitra
Department of Post-Harvest Technology of Horticultural Crops, Bidhan Chandra Krishi Viswavidyalaya, Mondouri, Nadia District, West Bengal, India
*Corresponding author

A comparative study was done to determine the most suitable combination of two cultivars of sweet potato for sauce preparation incorporated within the ratios T1 = TSP 12-9 (100%), T2 = TSP 12-10 (100%), T3 = TSP 12-9 + TSP 12-10 (50% each), T4 = TSP 12-10 (75%) + TSP 12-9 (25%), T5 = TSP 12-10 (25%) + TSP 12-9 (75%). All the sauce samples prepared from sweet potato were stored in sterilized glass jars and evaluated physicochemically for ascorbic acid, pH, total soluble solids, reducing sugars and non-reducing sugars, total sugar and sensory evaluation for an interval of 0 day, 30 days, and 60 days. For sauce preparation treatment T4 = TSP 12-10 (75%) + TSP 12-9 (25%), T5 = TSP 12-10 (25%) + TSP 12-9 (75%) shows better biochemical retentions up to 60 days of storage along with good overall acceptability.

Keywords: Sweet potato, Sauce, Treatments

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How to cite this article:

Chhama Devi, Laureate Hynniewta and Surajit Mitra. 2017. Evaluation of Some Sweet Potato Cultivars for Sauce ProcessingInt.J.Curr.Microbiol.App.Sci. 6(10): 3257-3265. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.