' ISOLATION OF SWEET POTATO STARCH AND OPTIMIZATION OF IT’S APPLICATION IN PROCESSED CHEESE BASED PRODUCTS USING TOMATO PUREE AS FLAVOURING INGREDIENT - IGMPI

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ISOLATION OF SWEET POTATO STARCH AND OPTIMIZATION OF IT’S APPLICATION IN PROCESSED CHEESE BASED PRODUCTS USING TOMATO PUREE AS FLAVOURING INGREDIENT

ISOLATION OF SWEET POTATO STARCH AND OPTIMIZATION OF  IT’S APPLICATION IN PROCESSED CHEESE BASED PRODUCTS USING TOMATO PUREE AS FLAVOURING INGREDIENT

 Jaya Khanduri (Assistant Professor, IGMPI), Sarika Puri (MSc. Biotechnology)

Abstract: This study is conducted by Institute of Good Manufacturing Practices India (IGMPI), Noida, India with aim to extract starch from sweet potato and to find it’s utilization in Processed Cheese Spread based products. As per plan starch was isolated from sound sweet potatoes using NaCl and KMS solution to prevent enzymatic browning in cut sweet potatoes. The extracted starch powder along with tomato puree was used in different proportions in the preparation of processed cheese spread. Starch Powder was added to enhance textural properties and tomato puree was added to add taste, flavor and color to the product. The recipe was standardized on the basis of sensory results obtained using 5- point hedonic scale. The standardized recipe was studied for its shelf life properties both in terms of taste and texture. The product was studied for one month under refrigerated storage conditions and was found consistent in terms of physiological and sensorial properties.

Introduction

Sweet potato is a crop with a significantly unrealized potential. Sweet potato is good source of vitamins C and E as well as dietary fiber, potassium, and iron, and is low in fat and cholesterol .The orange-and red-fleshed forms of sweet potato are particularly high in beta-carotene, the vitamin A precursor. Sweet potato contains a limited amount of protein, although rich in dietary fiber content and carbohydrate. (Anton Mais, 2008), so a successful combination with cheese and tomatoes for the production of cheese spread is nutritionally advantageous. In cheese spread, the sweet potato starch act as a stabilizing and thickening agent whereas, tomato puree can add to flavoring and coloring.

RAW MATERIAL PREPARATION

Sweet potato starch extraction

The sweet potatoes were thoroughly washed to remove dirt and unwanted materials. Then they were peeled and diced into thin slices manually. Slices were directly immersed into 1% NaCl solution and then immersed in solution containing KMS (1%) for 30 minutes to minimize browning. The slices were wet milled into paste at a high speed in a laboratory scale grinder with 1:2 w/v of tap water for 2-3 minutes and the homogenate was filtered through muslin/gauze. Residue was repeatedly wet milled and filtered thrice. Then the suspension was kept for 2-3 hours for settling of the starch. The supernatant was then decanted and the settled residue was collected. The purified starch was then allowed to dry at 35°C for 24-48 hours in incubator. After drying, the starch powder was packed in an airtight container and stored at room temperature for further use and analysis.

Fig: Showing Structure of Starch

Tomato puree preparation

Fresh tomatoes were collected and washed properly. Then the tomatoes were dipped in boiling water for 10-15 minutes and drained. The drained tomatoes were kept at room temperature for few minutes to cool down. After that blending of the tomatoes were done in a laboratory scale grinder. It is necessary to remove the seeds and tomato skin, which was done by sieving through a medium mesh (1-2mm holes). The puree was collected in a beaker and covered with aluminum foil for further use.

Cheddar cheese

Cheddar cheese was grinded into fine pieces in the laboratory scale grinder for proper mixing.

FORMULATION OF CHEESE SPREAD

The cheese spread was prepared with the incorporation of several different concentrations of sweet potato starch and tomato puree, along with other ingredients. As to maintain the texture and thickness of the cheese spread, starch was gelatinized and then butter along with crushed cheddar cheese were added and mixed properly at medium heat and then cooked to about 95 °C. Based on the sensory analysis, the best combinations were determined and recipe was standardized.

Table: Showing Standardized Formulation for Processed Cheese:

Ingredients %age
Cheddar Cheese 17.71
Starch 4.66
Butter 14.17
Sugar 1.11
Salt 1.42
Water 39.47
Tomato puree 21.46

SENSORY ANALYSIS

The final best sample was prepared and stored in a tight container for further study. A group of 5 members were asked to evaluate the product based on their liking. The panel members were the faculty and students of IGMPI, Noida. The sensory attributes such as appearance, taste, texture, hand feel and overall acceptability were scored by the members at 7 days interval for a period of 36 days. 5-point hedonic scale was used to find the acceptability of the product.

Table: Showing 5-point Hedonic Scale for Sensory Analysis

Scores Grading
5 Excellent
4 Very good
3 Acceptable
2 Big defects, unacceptable
1 Worst, very bad, unacceptable
0 Attribute not present in the product


Physiochemical Analysis:

The Acidity and Dry Matter of product was tested at 7 days interval and no remarkable change was observed.

RESULTS AND DISCUSSIONS

Fig: Showing Sensory Evaluation during Shelf-Life Study

Fig: Showing Acidity

All presented results indicate the application of polysaccharide hydrocolloids, i.e. starches, can be used for obtaining high viscosity products intended primarily for spreading. The use of modified starches in the manufacturing of processed cheese products can increase their functional properties and lower their production costs.

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