ABSTRACT
This chapter explains the preparation technology of important unfermented food products made from sweet potato. The findings of the study claimed that it is feasible to replace 40–60% of the conventional raw materials by using either grated or boiled sweet potato. Sweet potato flour can also be used to replace 30% of wheat flour in the preparation of snacks. Similarly, Perez et al. demonstrated the application of heat treatment to flour for the manufacture of sweet potato–wheat bread. The study revealed that the heat treatment of sweet potato flour at 90°C for 20 min could improve the specific loaf volume and further gas retention of the dough increased from 1199 ml to 1214 ml. Preparations of sweet potato cakes were done using the flour of three different cultivars of sweet potatoes obtained locally at Bangkok, Thailand. Sweet potatoes have been used for the manufacturing of biscuits. Sweet potato granules are used along with conventional flours for the production of biscuits.
