CHARACTERISTICS OF SWEET POTATO INSTANT CREAM SOUP FOR EMERGENCY FOOD
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Published
31 December 2018
Keywords:
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dried sweet potato puree, full cream milk powder, instant cream soup
Abstract
A convenient food such as instant cream soup is the most suitable choice for practical lifestyle but can also be applied in an emergency situation such as in an area affected by disaster. The addition of milk powder as the main ingredient in cream soup creates a complex binding of fat and starch that complicates the rehydration process and affects other physical appearances. This research aimed to obtain the appro-priate concentration of full cream milk powder to obtain the best physical and chemical characteristics and the most preferable instant cream soup of dried sweet potato. Research method used was a randomized block design with six variables and two repetitions. Instant cream soup with 20% full cream milk powder gave the best physical and chemical characteristic and organoleptically preferred by panelists. The physi-cal and chemical characteristic of the most preferred soup had 6% water content, 95.47% rehydration po-wer, 18% protein, 20.7% fat, 1080 cP viscosity, 30.5% yield. The most favored by panelists were flavor, aroma, colour and thickness after rehydrated.
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Ye MP, Zhou R, Shi YR, Chen HC, Du Y. 2016. Effects of heating on the secondary structure of proteins in milk powders using mid-infrared spectroscopy. J Dairy Sci 100: 89-95. DOI: 10.3 168/jds.2016-11443.
[AOAC] Association of Official Analytical Chemists. 2005. Official Methods of Analysis 18th Edition. Association of Analytical Chemist, Washington DC.
Clugston GA. 2016. Food and nutrition needs in emergencies-World Health Organization. https: //www.who.int/nutrition/publications/en/nut_needs_emergencies_text.pdf [Accessed: January 2016].
Farzana T, Mohajan S, Trissa H, Hossain MN, Haque MZ. 2017. Formulation and nutritional evaluation of a healthy vegetable soup powder supplemented with soy flour, mushroom, and moringa leaf. Food Sci Nutr 5: 911-920. DOI: 10.1002/fsn3.476.
Fuller GW. 2016. New Food Product Development, from Concept to Market Place. 3rd Edition. 237-272. CRC Press, Boca Raton, USA.
Guan YG, Wang SL, Yu SJ, Yu SM, Zhao ZG. 2017. Changes in the initial stages of a glucose-proline Maillard reaction model system influen-ces dairy product quality during thermal pro-cessing. J Dairy Sci 95: 590-601. DOI: 10.3168/ jds.2011-4860.
Hao JH, Chen Q, Hu K. 2016. Porosity distribution optimization of insulation materials by the varia-tional method. Int J Heat Mass Transfer 92: 1-7. DOI: 10.1016/j.ijheatmasstransfer.2015.08.076.
Hudson H, Webb K, Crawford PB. 2011. Food prefe-rences of users of the emergency food system. J Hunger Environ Nutrition 6: 179-187. DOI: 10. 1080/19320248.2011.576589.
Ikegwu OJ, Oledinma NU, Nwobasi VN, Alaka IC. 2009. Effect of processing time and some addi-tives on the apparent viscosity of ‘achi’ brachys-tegia eurycoma flour. J Food Technol 7: 34-37.
Jokić S, Mujić I, Martinov M, Velić D, Bilić M, Lukinac J. 2009. Influence of drying procedure on colour and rehydration characteristic of wild asparagus. Czech J Food Sci 27: 171-177.
Krokida MK, Marinos-Kouris D. 2003. Rehydration kinetics of dehydrated products. J Food Eng 57: 1-7. DOI: 10.1016/S0260-8774(02)00214-5.
Marie LV, Romain J, Christelle L, Pierre S. 2007. Free fat, surface fat and dairy powders: inter-actions between process and product - a review. Dairy Sci Technol 87: 187-236.
Paul AS, Breslin. 2013. An evolutionary perspective on food and human taste. Curr Biol 23: 409-418. DOI: 10.1016/j.cub.2013.04.010.
Raitio R, Orlien V, Skibsted LH. 2011. Storage sta-bility of cauliflower soup powder: The effect of lipid oxidation and protein degradation reac-tions. Food Chem 128: 371-379. DOI: 10.1016/ j.foodchem.2011.03.038.
Ravindran G, Matia-Merino L. 2009. Starch-fenu-greek (Trigonella foenum-graecum L.) polysa-ccharide interactions in pure and soup systems. Food Hydrocolloid 23: 1047-1053. DOI: 10.101 6/j.foodhyd.2008.08.010.
Shinta A. 2010. The identification of nutrient adequa-cy and family nutrient escalation strategic in probolinggo. J Sepa 7: 1-5.
Sigmarsdottir M, De Garmo D, Forgatch MS, Gud-mundsdottir E. 2013. Treatment effectiveness of PMTO for children's behavior problems in Iceland: Assessing parenting practices in a ran-domized controlled trial. Scand J Psycol 54: 468-476. DOI: 10.1111/sjop.12078.
Singh-Ackbarali D, Maharaj R. 2014. Sensory eva-luation as a tool in determining acceptability of innovative products developed by undergra-duate students in food science and technology at the university of Trinidad and Tobago. J Curric Teaching 3: 10-27. DOI: 10.5430/jct.v3n 1p10.
Sudarsan SM, Santhanam SG, Visalachi V. 2017. Development and formulation of instant soup mix from sprouted horse gram and radish leaves. Int J Home Sci 3: 346-349.
Sun Q, Wang T, Xiong L, Zhao Y. 2013. The effect of heat moisture treatment on physicochemical properties of early indica rice. Food Chem 141: 853-857. DOI: 10.1016/j.foodchem.2013.03.0 77.
Sunyoto M, Andoyo R, H. Radiani. Rista. N. 2016. Characteristic of dried sweet potato puree with temperature and annealing time treatment as preparation for emergency food. N J Sci Tech 6: 1-10.
Sunyoto M, Futiawati R. 2012. The influence of full cream milk powder concentrationon the cha-racteristics of “Rasi” instant cream soup. J Agr Sci Tech 2: 1218-1231.
Vazquez JAR, Ulloa JA, Ulloa PR, Ramírez JCR. 2015. Effect of dehydration conditions on the chemical, physical, and rehydration properties of instant whole bean (Phaseolus vulgaris L. var. Azufrado). J Chem 2015: 1-11. DOI: 10.11 5 5/2015/131357.
Visentin G, McParland S, De Marchi M, McDermott A, Fenelon MA, Penasa M, Berry DP. 2017. Processing characteristic of dairy cow milk is moderately heritable. J Dairy Sci 100: 6343-6355. DOI: 10.3168/jds.2017-12642.
Ye MP, Zhou R, Shi YR, Chen HC, Du Y. 2016. Effects of heating on the secondary structure of proteins in milk powders using mid-infrared spectroscopy. J Dairy Sci 100: 89-95. DOI: 10.3 168/jds.2016-11443.
Authors
SunyotoM., AndoyoR., & DwiastutiI. B. (2018). CHARACTERISTICS OF SWEET POTATO INSTANT CREAM SOUP FOR EMERGENCY FOOD. Jurnal Teknologi Dan Industri Pangan, 29(2), 119-126. https://doi.org/10.6066/jtip.2018.29.2.119
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