Author Name(s): *Prasenjit Kamble, Vijay Raut, Machindra Nirgude, Yashwantrao Kokate, Pradnya Kamble
Author Email: prasenjitk143@gmail.com


The experiment was conducted for development and quality evaluation of instant halva powder mix from sweet potatoes. Sweet potato was dried at 700C for 6-7 hours to gate flour after grading of sweet potato slices. Two methods were used for optimization of sweet potatoes flour to gate a desired quality of flour. The present investigation was undertaken to evaluate the quality as well as acceptability of sweet potato flour for the instant halwa powder mix. The physic-chemical and sensory evaluation of instant halwa powder mix has been careered out. Study of quality was based on physic-chemical analysis that is moisture, ash, fat, soluble protein, content of the mixes. Sensory evaluation is done for the optimization and overall acceptability of instant halwa powder mix. Instant halwa powder mix packed in LDPE bag and stored at room temperature. The result of study beginning presented and discussed in following section.


Sweet potato, LDPE, Physico-chemical, Instant


The Sweet potato (Ipomoea batatas) is a dicotyledonous plant that belongs to the family Convolvulaceae. It’s large starchy sweet – tasting, tuberous roots are an important root vegetable. The young leaves and shoots are sometimes eaten as greens. The plant is an herbaceous perennial vine, bearing alternate heart shaped or palmately lobed leaves and medium sized sympetalous flowers. The edible tuberous root is long and tapered, with a smooth skin whose colour ranges between yellow, orange, red, brown, purple, and beige. Its flesh ranges from beige through white, red, pink, violet, yellow, orange, and purple. Sweet potato varieties with white or pale yellow flesh are less sweet and moist than those with red, pink, or orange flesh (Zhang et al, 1998).


The present work was assumed towards development of Instant Halwa Powder mix from Sweet Potato.
Preparation of flour by using
conventional and KMS method. KMS result was the best method. Out of 2 sample sample with 30% ghee is gives best result. There was no much more effect on addition of ingredient in quality or sensory evaluation.

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