Development of Sweetpotato-based candy processing Technology for Commercialization
Article Sidebar
Main Article Content
Abstract
Product development involving consumers is important in developing quality attributes. It ensures that the products developed and marketed satisfy the needs and preferences of the consumers which is important in commercialization.
The sweet potato-based tamarind (camarind) and strawberry (camberry) candies have a sweet- sour taste. Specifically, camarind has soft leathery texture and is seedless. Camberry has soft textural moistness.
The quality of camberry was observed to change at three months after processing. For camarind, the quality started to deteriorate at eight months after processing. Camango has the shortest shelf life of two to four weeks after processing.
At a selling price of P18.50/pack and production costs of P13.55/pack and P14.25/pack for camberry and camarind, respectively, estimated report in Returns on Capital Employed (ROCE) of 36.51 % and 29.82% can be derived.
Article Details
References
B. T. Gayao et al. 2004. Contribution of Sweetpotato Snack Food Products to Nutrient Intake of Children. NPRCRTC Working Paper Series.
Hou WC, Chen YC, et al. 2001. Antioxidant Activities of Trypsin Inhibitor, a 33 KDa Root Storage Protein of Sweetpotato (lpomoea batatas (L.) Lam cv. Tainong 57). J Agric Food Chem 2001 Jun; 49(6):2978-81. PMID: 13860.
The Philippine Food Composition Tables 1997. Food and Nutrition Research Institute. Department of Science and Technology