Author

Shinyoung Kim

Advisor

Silva, Juan L.

Committee Member

Schilling, M. Wes

Committee Member

Meyers, Stephen L.

Committee Member

Wood, Lurdes Siberio

Committee Member

Evans Jr., Marion W.

Other Advisors or Committee Members

Hopper, George M.

Date of Degree

5-1-2019

Document Type

Graduate Thesis - Open Access

Major

Food Science and Technology

Degree Name

Master of Science

College

College of Agriculture and Life Sciences

Department

Department of Food Science, Nutrition and Health Promotion

Abstract

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.

URI

https://hdl.handle.net/11668/14541

Comments

Sensory||Product development||sweet potato||frozen dessert||ice cream||smoothie||non-dairy

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