Technology for Wine and Beer Production from Ipomoea batatas: 1st Edition (Hardback) book cover

Technology for Wine and Beer Production from Ipomoea batatas

1st Edition

By Sandeep Kumar Panda

CRC Press

250 pages | 5 Color Illus. | 55 B/W Illus.

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Hardback: 9780367174958
pub: 2019-11-15
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Description

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

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 beer

Biochemical 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 beverages

Purple 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 studies

Biochemical 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 K. Panda is currently working at KIIT University, Bhubaneswar, India. He has completed his Doctor of Philosophy in Microbiology from Utkal University, India. His research was also in association with prestigious research organizations like ICAR-Central Tuber Crops Research Institute and CSIR- Institute of Minerals and Materials Technology. Dr. Panda did his Post Doctoral Research at University of Johannesburg, South Africa. His broad area of research has been Applied Microbiology, Biotechnology and Food Technology.

Subject Categories

BISAC Subject Codes/Headings:
SCI086000
SCIENCE / Life Sciences / General
TEC012000
TECHNOLOGY & ENGINEERING / Food Science