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Polytechnic University of the PhilippinesSta.Mesa, Manila
College of Nutrition and Food ScienceDepartment of Food Technology
Utilization of Camote as an alternative for Potatoes in Hash
Brown Making
Benavides, Rozelle Anne D.
Erot, Erma C.
BSFT 3-1N
Abstract
Hash brown is a breakfast dish most commonly made from potatoes. This study will expand the variation of hash brown by using sweet potato as its main raw material. The researchers will be using three (3) processes in making hash brown patties: the United States Patent, the method used in a 2005 thesis and a homemade hash brown recipe, to determine which will produce the most acceptable camote hash brown. When the most acceptable product is determine, it will be compared with the commercialized potato hash brown for quality assessment. Subjective evaluation will be conducted for each experiment. Proximate analysis of the acceptable product will be done at the end of the experiment.
Introduction
Breakfast, the first meal of the day, can mean many things to many different people. The English term comes from a Middle English word meaning “breaking the fast”.
Hash browns are boiled potatoes that have been diced, mixed with chopped onions and shortening, and fried usually until they form a browned cake. Hash browns have the ability to make or break a breakfast.
Statement of the problemIn terms of taste, sweet potato is sweeter than the
regular potato. This difference may affect the product’s over-all acceptability.
Significance of the studyThis study will provide innovation in the study of
camote or sweet potato (Ipomoea Batatas). Sweet potatoes will be use for a new hash brown formulation. Aside from being an ordinary root crop, sweet potatoes would garner an additional use in the food industry. Hash brown is a widely eaten product in many countries as a breakfast or snack meal. Through the new formulation of hash brown, the production of the product will have lower cost.
Objectives
General objective• To use camote as a raw material in making hash brown
• Specific objectives• To standardize the process and formulation of using
camote in making hash brown patties• To conduct sensory evaluation with regards to the
acceptability of hash brown made from camote• To have additional utilization of camote in the food
industry
Scope and Limitations
This study will be focusing on utilizing camote or sweet potato in making hash brown patties. Appropriate subjective and objective tests will be use in proper determination of hash brown’s general acceptability. Shelf life study of the final product will not be included.
MethodologyRaw Materials
Ingredients Sources
Sweet Potato Divisoria Market
Dextrose Puregold
Salt PuregoldSodium
carboxymethylcellulose Spices and food mix house
Egg Puregold
Sodium metabisulfite Spices and food mix house
Pepper Puregold
Methodology
Phase 1: Standardization of Process
Phase 1 will be about standardizing the process to be used in making camote hash brown. We had research three methods in producing hash brown patties: the United States Patent P.N. 4, 810, 660, the method used by researchers in a 2005 thesis and a homemade hash brown recipe. We want to determine which among the three methods will produce an acceptable camote hash brown.
Methodology Experimental Design for the Standardization of Process
no. of trial
Type of process
Process 1 Process 2 Process 3
colortexture
flavor
aroma
colortexture
flavor
aroma
colortexture
flavor
aroma
1
2
3total
ave.
Camote
Washing and peeling
Process 1 Process 3Process 2
Camote Hash Brown
Sensory Evaluation
Flow diagram of the standardization process of camote Hash Brown
Formulation of Camote Hash Brown in Process 1 (United States Patent)
Raw materialquantity
(by weight)
quantity
(by percent)
Sweet potato shreds 808 g 80.8%
Dry binder 148 g 14.8%
Vegetable oil 4 g 0.4%
Dextrose 16 g 1.6%
Salt 21 g 2.1%
Sodium carboxymethylcellulose 4 g 0.4%
Camote
Flow diagram of Camote Hash brown using Process 1 (United States Patent)
Washing and peeling
Slicing
Blanching for 5 minutes
Cooling for 10 minutes
Further cooling at 33°F for 20
minutes
Draining and Resting
for 30 minutes
Grating
Mixing of grated camote with the dry ingredients
Forming into patties
Frying at 380°F for 70
seconds
Draining for 1 minute
Freezing
Frying
Camote Hash Brown
Sensory Evaluation
Formulation of Camote Hash Brown in Process 2 (method used in 2005 thesis)
Raw material Quantity
Sweet potato 300 g
Egg 1 piece
Salt 0.25 g
Pepper 0.25 g
Flow diagram of Camote Hash brown using Process 2 (method used in a 2005 thesis)
Camote
Washing and peeling
Blanching for 3 minutes
Sudden Cooling
Grating
Soaking in 0.05% Sodium Metabisulfite Solution for
30 minutes
Rinsing
Mixing of other ingredients
Forming into patties
Baking at 250°F for 30 minutes
per side
Cooling
Deep-Frying at 250°F for 3 minutes
per side
Camote Hash
Brown
Sensory Evaluation
Formulation of Camote Hash Brown in Process 3 (homemade hash brown recipe)
Raw material Quantity
Sweet potato 4 cups
Onion 1 tablespoon
Salt 1 teaspoon
Pepper ¼ teaspoon
Milk ¼ cup
Flow diagram of Camote Hash brown using Process 3 (homemade hash brown recipe)
Camote
Washing and peeling
Grating
Mixing of other ingredients
Forming into patties
Frying
Camote Hash Brown
Sensory Evaluation
Methodology
Phase 2: Quality Assessment of Camote Hash Brown
Phase 2 will be about the quality assessment of Camote Hash Brown. Here, we will compare the camote hash brown to a commercialize potato hash brown in terms of its color, texture and over-all appearance.
Experimental Design for the quality assessment of Camote Hash Brown
No. of
trials
Hash brown
camote potato
Color TextureAppearan
ceColor Texture
Appearance
1
2
3
Total
Ave.
Methodology
Phase 3: Physico-chemical and Proximate Analysis
Phase 3 will be about the determining the physico-chemical and proximate analysis of the acceptable Camote Hash Brown. The acceptable product will be analyzed on a food analysis laboratory.
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