Silva, Juan L.
Schilling, M. Wes
Meyers, Stephen L.
Wood, Lurdes Siberio
Evans Jr., Marion W.
Other Advisors or Committee Members
Hopper, George M.
Date of Degree
Graduate Thesis - Open Access
Food Science and Technology
Master of Science
College of Agriculture and Life Sciences
Department of Food Science, Nutrition and Health Promotion
Frozen desserts and a smoothie were developed from underutilized sweet potato roots and from greens, respectively. Frozen desserts were formulated with mashed sweet potato, coconut oil, and dairy, almond, or soy milk. Sweet potato greens were blanched and frozen before being made into a smoothie. Increased mash in the frozen desserts resulted in better (p≤0.05) color, overall intensity of flavor, and sweet potato flavor. Descriptive and consumer panelists found no differences (p>0.05) in frozen desserts with difference base milk products. Almond milk frozen dessert was lower in total solids, protein and Brix (p≤0.05), compared to dairy and soy milk. Greens blanched for 30s showed complete peroxidase inhibition and acceptable texture. Blanching decreased carbohydrates and soluble minerals of greens mainly due to water. The results showed that consumers liked lactoseree sweet potato-based frozen desserts and showed that properly blanched greens could be used in valueded products like smoothies.
Kim, Shinyoung, "Sensory and chemical/nutritional characteristics of concept foods made from underutilized sweet potato roots and greens" (2019). Theses and Dissertations MSU. 3918.