Utilization of sweet potato for making transparent noodles in Vietnam | |
| Author | Dang Thi Lan |
| Call Number | AIT Thesis no. AE-91-31 |
| Subject(s) | Sweet potato products--Vietnam Noodles industry--Vietnam |
| Note | A thesis submitted in partial fulfillment of the requirement for the Master of Engineering |
| Publisher | Asian Institute of Technology |
| Abstract | A survey was done to study the utilization of sweet potato in Habac province and Hiephoa district in Vietnam. Sweet potato was found to be the second most important crop in this province and used mainly for animal feed and sometimes processed for food especially during a lack of staples. Three important processing methods to utilize sweet potato were observed, mostly for the production of sweet potato chips, fermented animal feed and in some cases, limited processing of starch into noodles. In general the limitations for increased production of sweet potato was the lack of utilization processes and techniques for the edible root. The production of transparent noodles was selected as a best method of utilization and processing parameters for its production on a small-scale were evaluated by laboratory experimentation. The process of liming or chemical treatment was the best method to obtain the whiteness in the produced starch, as compared to the method existing in Vietnam. The starch prepared by the existing method was dark and not acceptable for making noodles. The experiments to obtain the best processing conditions for quality noodles, revealed that the optimum proportion of gelatinized starch to be mixed to produce good quality noodles was 30%. The tests of physical parameters on dry and cooked noodles such as whiteness, strand diameter, hardness, WAI and solids loss indicated that optimum soaking temperature and time combinations and the optimum drying temperature and methods were, soaking at 0°C for 1 to 5 hr or 30°C for 30 to 60 minutes, and drying at 45°C or sundrying, respectively. A sensory evaluation was done and the acceptability of quality compared favorably with the physical tests. A complete process flow for transparent noodle production, including equipment needs and optimum processing conditions for a small-scale noodle production process is recommended. |
| Year | 1991 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Agricultural and Food Engineering (AE) |
| Chairperson(s) | Ilangantileke, S.G.; |
| Examination Committee(s) | Athapol Noomhorm;Salokhe, Vilas M.; |
| Scholarship Donor(s) | Japanese Government; |
| Degree | Thesis (M.Eng.) - Asian Institute of Technology, 1991 |