Effect of addition of guava skin powder in deep fried coated sweet potato

Abstract

The purpose of this study was to determine the effect of addition of guava skin powder on the physicochemical characteristics of the fried sweet potato and their acceptance level. The analyses conducted were included ash, protein, moisture, fat, fiber, and color determination on guava skin powder, viscosity, batter pickup and color on batter suspension and texture analyses and sensory evaluation on fried sweet potato. The results obtained from analyses on guava skin powder were 1.14% ash, 3.79% protein, 12.01% moisture, 3.65 fat, 43.87% fiber and *L = 68.91, *a = -1.53 and *b= 19.72 on color. The results of analyses on batter suspension of formulation Control, 1, 2, 3 and 4 were 54.67 cP, 107.33 cP, 156.67 cP, 299.33 cP and 530.00 cP respectively on viscosity, 12.49%, 21.00%, 27.49%, 43.08% and 61.39% respectively on batter pickup and 40.06, 27.34, 25.10, 23.75 and 22.73 respectively on color. Analyses on fried sweet potato according to sample formulation of Control, 1, 2, 3 and 4 resulted 36.89%, 47.88%, 51.01%, 56.29% and 56.84% respectively on moisture, 7.68%, 8.87%, 10.63%, 13.52% and 18.33% respectively on fat, 15.54, 16.40, 16.67, 17.29 and 19.54 respectively on color, 191.5g, 126.24g, 264.80g, 392.85g and 374.67g respectively on hardness, 38.11mm, 38.94mm, 40.82mm, 42.71mm and 42.25mm respectively on fracturability. The most acceptable formulation was sample Control.