Technology for wine and beer production from Ipomoea batatas / Sandeep Kumar Panda, KIIT University, Bhubaneswar, India.
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, -carotene, and has a strong prospect as substrate for alcoholic fermentation. The low cost of sweet...
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Boca Raton, FL :
CRC Press, Taylor & Francis Group,
[2019]
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MARC
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| 100 | 1 | |a Panda, Sandeep Kumar, |d 1985- |e author. |0 http://id.loc.gov/authorities/names/nb2015016235 |1 http://isni.org/isni/0000000452109155. | |
| 245 | 1 | 0 | |a Technology for wine and beer production from Ipomoea batatas / |c Sandeep Kumar Panda, KIIT University, Bhubaneswar, India. |
| 264 | 1 | |a Boca Raton, FL : |b CRC Press, Taylor & Francis Group, |c [2019] | |
| 300 | |a 1 online resource (203 pages) | ||
| 336 | |a text |b txt |2 rdacontent. | ||
| 337 | |a computer |b c |2 rdamedia. | ||
| 338 | |a online resource |b cr |2 rdacarrier. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Cover; Title Page; Copyright Page; Preface; Table of Contents; List of Abbreviations; 1: Introduction; 2: Review of Sweet Potato and Its Fermented Products; 2.1 Root and Tuber Crops in Food Perspective; 2.1.1 Sweet potato; 2.1.1.1 Anthocyanin rich sweet potato; 2.2 Origin and Geographical Distribution of Sweet Potato; 2.3 Overview of Sweet Potato Global Trade; 2.4 Fermentation of Sweet Potato; 2.4.1 Scope of fermentation for sweet potato; 2.4.2 Bacterial fermentation of sweet potato; 2.4.2.1 Fermentation of sweet potato by lactic acid bacteria; 2.4.2.2 Acetic acid fermentation. | |
| 505 | 8 | |a 2.4.3 Yeast fermentation-potential to make alcoholic beverages2.4.4 Sweet potato alcoholic beverages; 2.4.5 Wine; 2.4.5.1 Innovations in wine making; 2.4.5.2 Tropical fruit wine; 2.4.6 Sweet potato as a source for fermentation into wine; 2.4.6.1 Sweet potato wine; 2.4.7 Herbal/medicinal wine; 2.4.8 Beer; 2.4.9 Innovative beer; 2.4.10 Hybrid alcoholic drinks; 2.4.11 Sweet potato beer; 2.4.12 Fermentation of sweet potato for bio-commodities; 2.4.12.1 Enzymes production from sweet potato; 2.4.12.2 Organic acids production from sweet potato; 2.4.12.3 Biofuel production from sweet potato. | |
| 505 | 8 | |a 2.4.12.4 Other important products produced by bioprocessing of sweet potato3: Unfermented Food Products from Sweet Potato; 3.1 Sweet Potato Flour and Bread; 3.2 Sweet Potato Bakery Products; 3.3 Sweet Potato Biscuits; 3.4 Sweet Potato Starch; 3.5 Sweet Potato Slices, Chips and French Fries; 3.6 Noodles and Pasta from Sweet Potato; 3.7 Sweet Potato Purees; 3.8 Baby Foods from Sweet Potato; 3.9 Sweet Potato as Source of Colourants; 3.10 Sweet Potato Ice Cream; 4: Review on Analysis of Wine and Beer; 4.1 Biochemical Studies of Alcoholic Beverages. | |
| 505 | 8 | |a 4.2 Fourier Transform Infrared Spectroscopy Studies in Alcoholic Beverages4.3 Sensory Evaluation of Alcoholic Beverages; 4.4 Statistical Analysis of Fermented Food Products; 4.5 Technoeconomical Feasibility and Cost Economics; 5: Materials and Methods for the Preparation of Sweet Potato Alcoholic Beverages; 5.1 Purple Sweet Potato Roots; 5.2 Barley, Malt and Hop; 5.3 Yeast; 5.4 Enzymes for Saccharification; 5.5 Anthocyanin Rich Purple Sweet Potato Wine (Red Wine); 5.5.1 Fermentation process; 5.5.1.1 Saccharification; 5.5.1.2 Starter culture; 5.5.2 Racking and bottling. | |
| 505 | 8 | |a 5.5.3 Preparation of samples for FTIR analysis5.5.4 Sensory/organoleptic assay; 5.5.5 Statistical methods; 5.6 Herbal/Medicinal Wine from Purple Sweet Potato; 5.6.1 Medicinal herbs and plant parts; 5.6.2 Fermentation process; 5.6.2.1 Saccharification; 5.6.2.2 Preparation of starter culture; 5.6.3 Racking and bottling; 5.6.4 Preparation of samples for FTIR analysis; 5.6.5 Statistical methods; 5.7 Anthocyanin Rich Beer from Purple Sweet Potato; 5.7.1 Purple sweet potato flakes; 5.7.2 Barley grains and hops; 5.7.2.1 Malt preparation; 5.7.3 Fermentation process; 5.7.3.1 Preparation of wort. | |
| 500 | |a 5.7.3.2 Saccharification. | ||
| 520 | |a 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, -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. | ||
| 545 | 0 | |a 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. | |
| 588 | 0 | |a Online resource; title from digital title page (viewed on October 01, 2019) | |
| 650 | 0 | |a Sweet potatoes |x Microbiology. | |
| 650 | 0 | |a Sweet potato products. |0 http://id.loc.gov/authorities/subjects/sh85131185. | |
| 650 | 0 | |a Fermentation. |0 http://id.loc.gov/authorities/subjects/sh85047829. | |
| 650 | 0 | |a Wine and wine making. |0 http://id.loc.gov/authorities/subjects/sh85146975. | |
| 650 | 0 | |a Beer. |0 http://id.loc.gov/authorities/subjects/sh85012832. | |
| 650 | 7 | |a Beer. |2 fast |0 (OCoLC)fst00829736. | |
| 650 | 7 | |a Fermentation. |2 fast |0 (OCoLC)fst00922973. | |
| 650 | 7 | |a Sweet potato products. |2 fast |0 (OCoLC)fst01140251. | |
| 650 | 7 | |a Wine and wine making. |2 fast |0 (OCoLC)fst01175907. | |
| 776 | 0 | 8 | |i Print version: |a Panda, Sandeep Kumar. |t Technology for Wine and Beer Production from Ipomoea Batatas. |d Milton : CRC Press LLC, ©2019 |z 9780367174958. |
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