1st Edition

Technology for Wine and Beer Production from Ipomoea batatas

By Sandeep Kumar Panda Copyright 2019
    204 Pages
    by CRC Press

    214 Pages 6 Color & 34 B/W Illustrations
    by CRC Press

    214 Pages 6 Color & 34 B/W Illustrations
    by CRC Press

    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 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

    Biography

    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.