DEVELOPMENT OF VACUUM-FRIED SWEET POTATO (Ipomoea Batatas) PURPLE AND ORANGE

A. MATERIALS AND METHOD

SWEET POTATO PREPARATION.

a. Materials needed
Fresh Sweet Potato Knife
Chopping Board
Basin, stainless steel
Strainer
Weighing Balance
Polyethylene bag
Packing tape

b. Process Flow
Fresh Sweet Potato

1. Receiving

2. Weighing

3. Washing

4. Peeling

5. Trimming

Chips Stick

6. Draining

7. Weighing

8. Packaging and Labeling

9. Freezing

10. Frozen sweet potato

Figure 1. Process flow diagram for the preparation of sweet potato purple.
c. Detailed Procedure
Table 1. Detail Procedure on the preparation of raw material for vacuum-fried sweet potato.

Step Procedure
1. Receiving The fresh sweet potato was received at Food Innovation Center for
processing.
2. Weighing The fresh sweet potato was weighed.
3. Washing The weighed sweet potato was cleaned by washing with running water and
brushing the dirt and left - over soil.
4. Peeling The cleaned sweet potato was peeled and soaked in a water.

5. Trimming (stick, The peeled sweet potato was then trimmed manually with approximately 50
chips) to 60mm length and 5 to 7mm thickness for stick and 15 to 20mm length
with 2 to 3mm thickness for chips while soaked with water.
6. Weighing The trimmed sweet potato stick or chips were weighed separately.
7. Draining The trimmed sweet potato stick or chips are drained for 3 to 5 minutes.
8. Weighing The drained stick or chips were weighed for 500g per pack.
9. Packing and The weighed 500g of sweet potato were packed in a polyethylene bag and
labelling labelled with its name, preparation date, and weight.
10. Freezing Packed and labelled sweet potato were then froze for at least 48 hours.

d. Materials needed for vacuum-frying

Frozen Sweet potato Vacuum fryer Paper towel

Gasul Plastic trays
Basin, stainless Weighing balance
Ladle, stainless Hand Glove, plastic
Basket Stand-up pouch, aluminum, resealable
Hand Gloves, heat resistant

e. Product Process Flow

Frozen Sweet Potato

1.Stacking

2.Loading

3.Vacuum Frying

5.Unloading

6.Weighing

7.Cooling

8.Packaging and Labelling

9.Storing

Vacuum-Fried Sweet Potato Stick/ chip

 f. Detailed Procedure.
Table 2. Detailed procedure on the development of vacuum-fried sweet potato.

Step Procedure
1. Stacking The frozen sweet potato was stacked in the vacuum fryer basket.
2. Loading The vacuum fryer basket was loaded in the pre-heated (pre-heated at
95℃) vacuum at cooking chamber.
3. Vacuum Frying The sweet potato was vacuum-fried for 15 minutes at 95℃ to 98℃.
The vacuum-fried sweet potato was continuously stirred for 4 minutes.
4. Unloading The stirred sweet potato was unloaded from vacuum fryer.
5. Weighing Unloaded vacuum-fried sweet potato was weighed.
6. Cooling The weighed vacuum-fried sweet potato was cooled at pre-cooled
room for 4 to 5 minutes.
7. Packaging and Labelling The cooled vacuum-fried sweet potato was packed in a pre-labelled
packaging.
8. Storing The packed and labelled vacuum-fried sweet potato will be stored at
room temperature.

B. Product formulation

C. Product Recovery
Table 3. Product recovery on the development of vacuum- fried sweet potato (purple)

Materials Weight (g) % Total loss(%)

Sweet potato, whole, purple 9742 100
Cleaned, peeled 8642 88.71 11.29
Sticks 6345 65.13 34.87
Chips 1059 10.87 89.13
Miscut 1238 12.71 87.29
Finished products stick 2140.2 21.97 78.03
Finished products chips 527.2 5.41
Table 3.1 Product Recovery from other production

Date prepared Materials Weight (g) % Recovery

May 21, 2018 Sweet potato orange 1892.8 100
Cleaned, peeled 1728 91.29
Sticks 1595 84.26
Finished products stick 510 26.94
June 25, 2018 Sweet potato orange 3469.4
Cleaned, peeled 2937 84.65
Sticks 981 28.27
Chips 1092 31.47
Miscut 864 24.90
Finished products stick 106 3.05
Finished products chips 462.6 13.33
June 30, 2018 Sweet potato orange 4294.2
Cleaned, peeled 4,060 94.54
Sticks 2560 59.61
Chips 1410.6 32.84
Finished products stick 458 10.66
Finished products chips 256 5.96
Oct. 29, 2018 Sweet potato orange 4879
Cleaned, peeled 4358 89.32
Sticks 3000
Chips 1000
Finished products stick 1048.4 21.48
Finished products chips 389.4 7.9
Sweet potato purple 3897 100
Cleaned, peeled 3705 95.07
Sticks 2500 64.15
Chips 1000 25.66
Finished products stick 849 21.78
Finished products chips 437 11.21
May 20,2019 Sweet potato orange 5000 100
Cleaned, peeled 4600 92
Sticks 3000 60
Chips 1500 30
Finished products stick 970.80 19.41
Finished products chips 541 10.82
Sweet potato purple 2000 100
Cleaned, peeled 1920 96
Sticks 1870 97.39
Finished products stick 865 43.25
July 29,2019 Sweet potato orange 2000 100
Cleaned, peeled 1790 89.5
Sticks 1500 75
Finished products stick 637 31.85
July 29,2019 Sweet potato purple 2000 100
Cleaned, peeled 1805 90.25
 Sticks 1500 75
Finished products stick 588 29..4

D. Product Cost
Table 4. Product Costing in the development of Vaccuum-fried Sweet potato

Particulars Cost (Php)

Raw material cost 500.00
Labor cost 539.00
Freezing cost 1,118.15
Vacuum-frying cost 910.00
Oil 14,126.00
Packaging and cleaning materials cost 495.00
Total cost 17,688.15
End product, stick, (g) 2140.20
End product, chips,(g) 527.20
Cost per gram (Php)stick 8.26/grams
Cost per gram (php) chips 33.55/gram

E. Product Profile

Table 5. Physico-chemical analysis of vacuum-fried sweet potato (purple)

Parameters Day 1 Day 5 Day 9

pHvalue 6.24 7.07 6.83
Moisture Content ( %) 1.68 1.79 2.22
 Moisture Content Monitoring

moisture content %
2.5 2.22
1.68
2 1.79
1.5
1
0.5
0
Day 1 Day 5 Day 9
Storage days

pH value monitoring
7.2 7.07
7 6.83
6.8
ph value

6.6
6.4
6.24
6.2
6
5.8
Day 1 Day 5 Day 9
storage days

The graph show that the moisture content of vacuum-fried sweet potato stick has increases from day 1 with
1.68% to 1.79% at day 5 and 2.22% at day 9.

Table 6. Summary of mean score for acceptability of vacuum-fried sweet potato.

Summary of mean Score For Acceptability Test for Sweet

Potato
days old color odor flavor texture
day 1 7.07 6.27 6.40 7.00
day 5 6.67 6.67 6.67 7.47
day 9 7.2 6.47 7.27 7.20

Acceptability Test for Vacuum-Fried Sweet Potato (Purple)

7.6 7.47
7.4 7.27
7.2
7.2
7.07
7
7
6.8 6.67
6.6 6.47
6.4
6.4
6.27
6.2
6
5.8
5.6
day 1 day 5 day 9

color odor flavor texture

 Scale:
8-like extremely 4- neither like nor dislike
7- like very much 3-dislike slightly
6-like moderately 2- dislike moderately
5- like slightly 1- dislike extremely

Interpretation of result:

Based on the sensory evaluation result, the fifteen (15) chosen untrained panelist rated the acceptability of color
and texture of vacuum-fried sweet potato as like very much. However panelist rated the acceptability of odor
and flavor from like moderately to like very much.

Table 5.1 Sensory Raw Data.

Acceptability Test for Vacuum - fried Acceptability Test for Vacuum - fried
Sweet Potato (Purple)2-14-2019 (1day Acceptability Test for Vacuum - fried Sweet Potato (Purple)2-18-2019 (9 day
old) Sweet Potato (Purple)2-18-2019 old)
Paneli Col Od Flav Textu Paneli Col Od Flav Textu Paneli Col Od Flav Textu
st or or or re   st or or or re st or or or re
1 6 6 6 6 1 7 6 6 7 1 7 5 6 7
2 5 5 5 5 2 7 7 7 8 2 8 7 8 8
3 8 8 8 8 3 7 7 7 8 3 8 6 8 8
4 8 7 7 8 4 8 8 8 8 4 7 5 8 7
5 7 6 6 7 5 8 8 8 8 5 4 7 8 8
6 7 5 6 7 6 7 7 5 8 6 8 7 6 4
7 7 4 6 7 7 8 8 5 7 7 8 6 7 7
8 7 6 6 7 8 6 6 5 7 8 8 6 8 8
9 7 6 7 7 9 6 6 6 8 9 8 6 8 8
10 6 6 5 5 10 7 6 7 8 10 7 7 7 7
11 7 7 7 7 11 7 7 8 8 11 6 5 7 7
12 8 8 7 7 12 3 8 7 7 12 7 7 6 7
13 8 8 8 8 13 3 4 8 6 13 6 7 6 6
14 8 5 6 8 14 7 7 7 7 14 8 8 8 8
15 7 7 6 8 15 6 5 6 7 15 8 8 8 8
Total 106 94 96 105 Total 97 100 100 112 Total 108 97 109 108
Mean 6.2 Mean 6.6 Mean 6.4
Score 7.07 7 6.40 7.00 Score 6.47 7 6.67 7.47 Score 7.20 7 7.27 7.20