Production of instant beverage of the pineapple and sweetpotato.

摘要

An instant beverage made from pineapple (Ananas comosus) and sweet potato (Ipomoea batatas) mixtures was produced by drum drying at 125-130 degrees C at different levels of 0, 20, 40 and 60% (w/w) of pineapple in mixtures. Physicochemical properties of the mixtures were determined. The colour of L* a* b* of the mixtures were significantly different from orange fleshed sweet potato (P<0.05). The vitamin A content was in the range of 840.82-4199.10 IU/100 mg. The vitamin A content of the mixtures increased with the increase in sweet potato content. Increasing the amount of pineapple in the mixtures resulted in the decrease of the water absorption index (WAI) and in the increase of %WSI of the mixtures. The beverage containing 60% pineapple (w/w) had the highest scores in flavour, odour and overall acceptability. The pineapple-sweet potato beverage contained high vitamin A.