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.
Table of Contents:
Introduction
Review of sweet potato and its fermented products
Root and tuber crops in food perspective
Origin and geographical distribution of sweet potato
Overview of sweet potato global trade
Fermentation of sweet potato
Unfermented food products from sweet potato
Sweet potato flour and bread
Sweet potato bakery products
Sweet potato biscuits
Sweet potato starch
Sweet potato slices, chips and French fries
Noodles and pasta from sweet potato
Sweet potato purees
Baby foods from sweet potato
Sweet potato as source of colourants
Sweet potato ice cream
Review on analysis of wine and beerBiochemical studies of alcoholic beverages
Fourier transform infrared spectroscopy studies in alcoholic beverages
Sensory evaluation of alcoholic beverages
Statistical analysis of fermented food products
Materials and methods for the preparation of sweet potato alcoholic beveragesPurple sweet potato roots
Barley, malt and hop
Yeast
Enzymes for saccharification
Anthocyanin rich purple sweet potato wine (red wine)
Herbal/medicinal wine from purple sweet potato
Anthocyanin rich beer from purple sweet potato
Materials and methods for biochemical and technoeconomical feasibility (large scale) studies
Biochemical analysis
Technoeconomical feasibility and cost economics study for industrial scale production
Results and discussion: biochemical, sensory, statistical and infrared studiesBiochemical composition of purple sweet potato roots
Biochemical composition of barley and malt
Anthocyanin rich purple sweet potato wine (red wine)
Herbal/medicinal wine from purple sweet potato
Anthocyanin rich beer from purple sweet potato
Results and discussion: technoeconomical and cost economics report for industrial scale production
Technical specifications of the equipments required
Quality Control
Economic aspects
References
About the Author :
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.
