Polytechnic University of the PhilippinesSta.Mesa, Manila

College of Nutrition and Food ScienceDepartment of Food Technology

Utilization of Camote as an alternative for Potatoes in Hash

Brown Making

Benavides, Rozelle Anne D.

Erot, Erma C.

BSFT 3-1N

Abstract

Hash brown is a breakfast dish most commonly made from potatoes. This study will expand the variation of hash brown by using sweet potato as its main raw material. The researchers will be using three (3) processes in making hash brown patties: the United States Patent, the method used in a 2005 thesis and a homemade hash brown recipe, to determine which will produce the most acceptable camote hash brown. When the most acceptable product is determine, it will be compared with the commercialized potato hash brown for quality assessment. Subjective evaluation will be conducted for each experiment. Proximate analysis of the acceptable product will be done at the end of the experiment.

Introduction

Breakfast, the first meal of the day, can mean many things to many different people. The English term comes from a Middle English word meaning “breaking the fast”.

Hash browns are boiled potatoes that have been diced, mixed with chopped onions and shortening, and fried usually until they form a browned cake. Hash browns have the ability to make or break a breakfast.

Statement of the problemIn terms of taste, sweet potato is sweeter than the

regular potato. This difference may affect the product’s over-all acceptability.

Significance of the studyThis study will provide innovation in the study of

camote or sweet potato (Ipomoea Batatas). Sweet potatoes will be use for a new hash brown formulation. Aside from being an ordinary root crop, sweet potatoes would garner an additional use in the food industry. Hash brown is a widely eaten product in many countries as a breakfast or snack meal. Through the new formulation of hash brown, the production of the product will have lower cost.

Objectives

General objective• To use camote as a raw material in making hash brown

• Specific objectives• To standardize the process and formulation of using

camote in making hash brown patties• To conduct sensory evaluation with regards to the

acceptability of hash brown made from camote• To have additional utilization of camote in the food

industry

Scope and Limitations

This study will be focusing on utilizing camote or sweet potato in making hash brown patties. Appropriate subjective and objective tests will be use in proper determination of hash brown’s general acceptability. Shelf life study of the final product will not be included.

MethodologyRaw Materials

Ingredients Sources

Sweet Potato Divisoria Market

Dextrose Puregold

Salt PuregoldSodium

carboxymethylcellulose Spices and food mix house

Egg Puregold

Sodium metabisulfite Spices and food mix house

Pepper Puregold

Methodology

Phase 1: Standardization of Process

Phase 1 will be about standardizing the process to be used in making camote hash brown. We had research three methods in producing hash brown patties: the United States Patent P.N. 4, 810, 660, the method used by researchers in a 2005 thesis and a homemade hash brown recipe. We want to determine which among the three methods will produce an acceptable camote hash brown.

Methodology Experimental Design for the Standardization of Process

no. of trial

Type of process

Process 1 Process 2 Process 3

colortexture

flavor

aroma

colortexture

flavor

aroma

colortexture

flavor

aroma

1

2

3total

ave.

Camote

Washing and peeling

Process 1 Process 3Process 2

Camote Hash Brown

Sensory Evaluation

Flow diagram of the standardization process of camote Hash Brown

Formulation of Camote Hash Brown in Process 1 (United States Patent)

Raw materialquantity

(by weight)

quantity

(by percent)

Sweet potato shreds 808 g 80.8%

Dry binder 148 g 14.8%

Vegetable oil 4 g 0.4%

Dextrose 16 g 1.6%

Salt 21 g 2.1%

Sodium carboxymethylcellulose 4 g 0.4%

Camote

Flow diagram of Camote Hash brown using Process 1 (United States Patent)

Washing and peeling

Slicing

Blanching for 5 minutes

Cooling for 10 minutes

Further cooling at 33°F for 20

minutes

Draining and Resting

for 30 minutes

Grating

Mixing of grated camote with the dry ingredients

Forming into patties

Frying at 380°F for 70

seconds

Draining for 1 minute

Freezing

Frying

Camote Hash Brown

Sensory Evaluation

Formulation of Camote Hash Brown in Process 2 (method used in 2005 thesis)

Raw material Quantity

Sweet potato 300 g

Egg 1 piece

Salt 0.25 g

Pepper 0.25 g

Flow diagram of Camote Hash brown using Process 2 (method used in a 2005 thesis)

Camote

Washing and peeling

Blanching for 3 minutes

Sudden Cooling

Grating

Soaking in 0.05% Sodium Metabisulfite Solution for

30 minutes

Rinsing

Mixing of other ingredients

Forming into patties

Baking at 250°F for 30 minutes

per side

Cooling

Deep-Frying at 250°F for 3 minutes

per side

Camote Hash

Brown

Sensory Evaluation

Formulation of Camote Hash Brown in Process 3 (homemade hash brown recipe)

Raw material Quantity

Sweet potato 4 cups

Onion 1 tablespoon

Salt 1 teaspoon

Pepper ¼ teaspoon

Milk ¼ cup

Flow diagram of Camote Hash brown using Process 3 (homemade hash brown recipe)

Camote

Washing and peeling

Grating

Mixing of other ingredients

Forming into patties

Frying

Camote Hash Brown

Sensory Evaluation

Methodology

Phase 2: Quality Assessment of Camote Hash Brown

Phase 2 will be about the quality assessment of Camote Hash Brown. Here, we will compare the camote hash brown to a commercialize potato hash brown in terms of its color, texture and over-all appearance.

Experimental Design for the quality assessment of Camote Hash Brown

No. of

trials

Hash brown

camote potato

Color TextureAppearan

ceColor Texture

Appearance

1

2

3

Total

Ave.

Methodology

Phase 3: Physico-chemical and Proximate Analysis

Phase 3 will be about the determining the physico-chemical and proximate analysis of the acceptable Camote Hash Brown. The acceptable product will be analyzed on a food analysis laboratory.

Thank you! ! !