Technology for Wine and Beer Production from Ipomoea batatas

Häftad, Engelska, 2021

Av Sandeep Kumar Panda, KIIT University) Panda, Sandeep Kumar (Indian Institute of Technology, Bhubaneswar, India. School of Biotechnology, Campus 11

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Purple sweet potato (PSP) is a special type of sweet potato with high concentration of anthocyanin pigment in the root. It is rich in starch, sugar, minerals, vitamins and antioxidants like phenolics, β-carotene, and has a strong prospect as substrate for alcoholic fermentation. The low cost of sweet potato and its prospective usage in the production of alcoholic beverages make it viable for commercialization.The book reviews the use of the roots of PSP for the production of three novel products, i.e. anthocyanin rich wine (red wine), herbal/medicinal sweet potato wine, and anthocyanin rich beer which have higher health benefit than other wines and beers. The book elucidates the use of novel technologies in the preparation of this non-conventional wine and beer, processing, biochemical and organoleptic quality of the finished products and health implications. It will be of interest to innovators, researchers and students. The novel technologies in wine and beer making described in the book will set a precedence for production of other alcoholic beverages from starchy sources.

Produktinformation

Utgivningsdatum2021-03-31
Mått156 x 234 x undefined mm
Vikt340 g
FormatHäftad
SpråkEngelska
Antal sidor204
FörlagTaylor & Francis Ltd
ISBN9780367779337

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Tillverkningsteknik inom Naturvetenskap och teknik

Dr. Sandeep Kumar Panda is currently working as an Assistant Professor in the School of Biotechnology, KIIT University, Bhubaneswar, India. He has completed his Doctor of Philosophy in microbiology from Utkal University, India. He has conducted research with prestigious research organizations like ICAR-Central Tuber Crops Research Institute and CSIR- Institute of Minerals and Materials Technology and the Indian Institute of Technology, Bhubaneswar. Dr. Panda did his post- doctoral research at the University of Johannesburg, South Africa. His broad area of research has been in applied microbiology, biotechnology and food technology.

Table of Contents:IntroductionReview of sweet potato and its fermented products Root and tuber crops in food perspectiveOrigin and geographical distribution of sweet potatoOverview of sweet potato global tradeFermentation of sweet potatoUnfermented food products from sweet potatoSweet potato flour and breadSweet potato bakery productsSweet potato biscuitsSweet potato starchSweet potato slices, chips and French friesNoodles and pasta from sweet potato Sweet potato pureesBaby foods from sweet potatoSweet potato as source of colourantsSweet potato ice creamReview on analysis of wine and beerBiochemical studies of alcoholic beveragesFourier transform infrared spectroscopy studies in alcoholic beveragesSensory evaluation of alcoholic beveragesStatistical analysis of fermented food productsMaterials and methods for the preparation of sweet potato alcoholic beveragesPurple sweet potato rootsBarley, malt and hopYeastEnzymes for saccharificationAnthocyanin rich purple sweet potato wine (red wine)Herbal/medicinal wine from purple sweet potatoAnthocyanin rich beer from purple sweet potatoMaterials and methods for biochemical and technoeconomical feasibility (large scale) studiesBiochemical analysisTechnoeconomical feasibility and cost economics study for industrial scale productionResults and discussion: biochemical, sensory, statistical and infrared studiesBiochemical composition of purple sweet potato rootsBiochemical composition of barley and maltAnthocyanin rich purple sweet potato wine (red wine)Herbal/medicinal wine from purple sweet potatoAnthocyanin rich beer from purple sweet potatoResults and discussion: technoeconomical and cost economics report for industrial scale productionTechnical specifications of the equipments requiredQuality ControlEconomic aspectsReferences