Polytechnic University of the Philippines Sta.

Mesa, Manila College of Nutrition and Food Science Department 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 problem

In terms of taste, sweet potato is sweeter than the regular potato. This difference may affect the products over-all acceptability.

Significance of the study

This 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 browns general acceptability. Shelf life study of the final product will not be included.

Methodology
Raw Materials

Ingredients Sweet Potato Dextrose Salt

Sodium carboxymethylcellulose

Sources Divisoria Market Puregold Puregold

Spices and food mix house

Egg Sodium metabisulfite Pepper

Puregold
Spices and food mix house

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

color textu flavo re r aro ma color textu flavo re r aro ma color textu flavo re r aro ma

1 2 3
tota l ave.

Camote Washing and peeling

Process 1

Process 2

Process 3

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 material Sweet potato shreds Dry binder Vegetable oil

quantity (by weight) 808 g 148 g 4g

quantity (by percent) 80.8% 14.8% 0.4%

Dextrose Salt
Sodium carboxymethylcellulose

16 g 21 g 4g

1.6% 2.1% 0.4%

Camote Washing and peeling

Draining and Resting for 30 minutes Grating Mixing of grated camote with the dry ingredients

Draining for 1 minute Freezing Frying Camote Hash Brown

Slicing
Blanching for 5 minutes Cooling for 10 minutes Further cooling at 33F for 20 minutes

Forming into patties Frying at 380F for 70 seconds

Sensory Evaluation

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

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

Raw material Sweet potato Egg Salt

Quantity 300 g 1 piece 0.25 g

Pepper

0.25 g

Camote Washing and peeling

Rinsing Mixing of other ingredients

Camote Hash Brown

Blanching for 3 minutes

Sudden Cooling Grating Soaking in 0.05% Sodium Metabisulfite Solution for 30 minutes

Forming into patties

Baking at 250F for 30 minutes per side Cooling Deep-Frying at 250F for 3 minutes per side

Sensory Evaluation

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

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

Raw material Sweet potato Onion Salt

Quantity 4 cups 1 tablespoon 1 teaspoon

Pepper
Milk

teaspoon
cup

Camote Washing and peeling

Camote Hash Brown

Grating
Mixing of other ingredients Forming into patties

Sensory Evaluation

Frying

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

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 1 2 Hash brown

camote
Color Texture

potato
Appearan ce
Color Texture

Appearan ce

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! ! !