20+ Million Readerbase
Indexed In
  • Genamics JournalSeek
  • Academic Keys
  • JournalTOCs
  • China National Knowledge Infrastructure (CNKI)
  • Access to Global Online Research in Agriculture (AGORA)
  • Centre for Agriculture and Biosciences International (CABI)
  • RefSeek
  • Directory of Research Journal Indexing (DRJI)
  • Hamdard University
  • OCLC- WorldCat
  • Scholarsteer
  • SWB online catalog
  • Publons
  • Euro Pub
  • Google Scholar
Share This Page
Recommended Webinars & Conferences

26th Euro-Global Summit on Food and Beverages

Vienna, Austria

32nd World Conference on Food and Beverages

London, UK

35th International Conference on Food Science and Technology

Prague, Czech Republic
Journal Flyer
Flyer image

Oduro I

Oduro I


  • Research Article
    Effect of Dextrinized Sweet potatoes on the Physicochemical and Sensory Quality of Infra-Red Dried Mango Leather
    Author(s): Effah-Manu L, Oduro I and Addo AEffah-Manu L, Oduro I and Addo A

    Dextrinization of sweet potato and its effect on physicochemical and sensory quality of mango-sweet potato leathers was studied. Sweet potatoes were dextrinized in an oven at different temperatures (150-200°C) and time (2, 2.5 and 3.0 h) for optimization using completely randomized design. Maximum dextrin of 19.41 was formed at 190-200°C. Water activity and pH ranged from 0.61-0.63 and 4.2-4.33 respectively and vitamin C increased with the addition of sweet potato. The overall acceptability was high (1.58-1.63) but non-significant (p < 0.05) with the amount of sweet potato added. The mouth feel was disliked slightly (4.06-4.40) by panellists but colour, smell and taste were rated high (1.00-0.97). Dextrinization of sweet potatoes could be considered as an excellent substitute in food applications like fruit leathers production and hence provide alternative products for he.. Read More»
    DOI: 10.4172/2157-7110.1000230

    Abstract PDF