Physico-chemical characteristics of flour and extruded snacks from two sweetpotato varieties, Jalomas and Telong

S.Y. Lee

Abstract

Sweetpotato can be processed into flour which has a good particle size distribution and low moisture content for good storability. The light orange and yellow flesh is suitable for product development. The flour can be combined with 50% or 70% of tapioca flour which is bland and has good expansion qualities to produce acceptable snack with good qualities, i.e. larger diameter, low density, low breaking force and acceptable colour. The sweetpotato snack consists of proximate composition, sodium and iron contents which meet the Malaysian Standard MS1191:1991 for cereal-based snack food, is considered healthy, and thus can be accepted based on these characteristics.

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