Sweetpotato Gnocchi Essay Example

SWEET POTATOES GNOCCH

University affiliation

SWEET РОTАTО GNОССHI

Introduction

Food quality is the characteristics that distinguish whether or not the food presented to the consumers are acceptable and appealing to their eyes. Basically, these food qualities we are addressing are essential and fundamentally recommended during the process of food manufacture since the customers are vulnerable to any kind of contagion that take place during the processing of those foods. The study is actually concerned with the description and quality evaluation of sweet potato gnocchi final product. The purpose of the writing is to examine the quality of sweet potato gnocchi with regard to physic-chemical, texture outline investigation and sensory qualities. During the research, both raw and manufactured samples of sweet potato gnocchi were evaluated. The sensory evaluation on this finished product of sweet potato was done.

According to Maryum Atique of Chemistry University of Agriculture FSD, the quality of food can be determined when several factors have been scrutinized and evaluated. It is necessary to evaluate the food processors before and after the manufacturing food products in order to perceive and comprehend the quality of the raw materials that are being used to process those foods as well as understanding any presence of physic-chemical alterations during the course of manufacturing and storage. This ensures the purity, safeness and cleanness sweet potato gnocchi food products during the consumption period.

Quality/Safety

The manufacture or the baking of gnocchi using sweet potatoes results to a very sweet, delicious and testable sweet spud gnocchi. The idea of using sweet potatoes in preparing gnocchi is quiet good since it work effectively producing a fantastic dish. The required ingredients that is exceedingly needed and essentially fundamental in the gnocchi cooking include: a 1 cup of 250 g ricotta, 250 g (21⁄2 cups) almond meal, and an extra 50 g in case the mixture needs thickening, extra-virgin olive oil and finally 80 g (1⁄2 cup) pine nuts, toasted.

These factors affecting the quality of the food, especially the sweet potato gnocchi includes; smell, appearance, aroma, expectation limits, color and vacuum packaging of sweet potato. Good quality of the sweet potato gnocchi attracts the user’s quench. Therefore, gnocchi made from the sweet potato should have good smell from the spices and the ingredients used. Has to possess an appealing appearance which captures the eyes of the customers. Welcoming aroma is an exhibit of the potato gnocchi. And especially commercially manufactured potato gnocchi, need to be vacuum packed in a freezer for durability.

Aroma and Smell

To test the aroma of sweet potato gnocchi, Gas Chromatography-Olfactometry (GCO) is the suitable method of approach. The technique essentially base on the sensory assessment of the products from the chromatography pilaster. The application of this method gives room for the manufacturers to identify and recognize the sensible compounds which majorly factor the flavor structure of the sweet potato gnocchi. The result attest that sweet potato gnocchi has sweet aroma corresponding to the aroma of the flowers thus getting its name flowery aroma. This conspicuous aroma eventually is mostly believed to be the one selling aspects or the qualities of this type of food product.

The odor that resulted from the tested sweet potato gnocchi has a complex of constituent mixtures consequential to aromatic effect available in perfumes.

Expectation limit

Sweet potato gnocchi is mainly generated from fresh sweet potatoes, lenient flour (wheat), sterilized liquefied eggs and salt. Basically, the quality of the gnocchi product is determined by its appearance such as color, texture, and the manufacturing quality. Ready gnocchi is supposed to be firm in solids form and less sticky after cooking.

Color

Follow the recipe prototype to the dot. The gnocchi is cooked until the butter solids have turned brown with toasty tantalizing aroma. This color is so appealing and conspicuous thus attracting the consumers and stimulating the arousal of the customer’s appetite.

Vacuum packaging of sweet potato

Food safety is fundamentally the initial stage within the food chain right from farm to fork. The contamination of food eventually leads to food spoilage since it can cause malfunctions when consumed. Health and Welfare Canada (1992), mostly, microbial effects on food are the primary cause of food spoilage. To prevent it, heat treatments (pasteurization and sterilization) are done to sweet potato Gnocchi. Ensure the potato Gnocchi is canned, put in freezing temperatures, water control by drying and modifying the environment around the packing zone.

Traditionally made gnocchi is generally taken when fresh on the exact day of manufacture unlike commercialized one which is stored for market purposes. The industrially processed gnocchi is vacuum packed especially in polyethylene and kept in freezers at lower temperature. This type of gnocchi has a shelf life of 2 mo at 4 degree cent grades.

Appearance

Preventing food spoilage and encouraging food safety improves the quality of the potato Gnocchi product (Harmony 2000). The preventive measures which should be put in place during the preparation of potato gnocchi include; making use of the raw material of good quality such as russet which is dry and starchy thus producing light potato gnocchi with fluff texture. However, if the potato is watery, more is utilized thus the product becomes dense. Micro-biological Safety of Sous-Vide Processing. Technical Manual No. 39, more so, watery potatoes are susceptible to gumminess infection, therefore the younger the potato, the poor the quality and prune to contamination the potato gnocchi product is while the older the starchy russets potato, the better the quality and healthier the final product will be. The difference is due to the moisture content of the two.

Labeling of sweet potato gnocchi

Sweet potato gnocchi is labeled in order to provide the diversity of information and knowledge required by the customer concerning the ingredients and the components used during the processing of the product. Out of the knowledge from the labels, the customer is convinced to make a choice of buying or not. Therefore, the company has to ensure proper and explicit labels have been tagged against the gnocchi product. According to FSANZ sets standards of food products labeling, the sweet potato gnocchi producers has to include the date of manufacturing and the expiry dates, the ingredients and their percentage presents, certain allergens, prescriptions for keeping, preparations and storage, advisory instructions and finally, the warning statements.

Some further requirements which need to be fulfilled during the labeling process include; the country of origin, legibility of the product usage, information on the nutritional value, lot documentation (the batch of the manufacturer and the place of packaging), the name and the address of the manufacturer (Australian and New Zealand dealer) and the name or the description of the gnocchi (food products).

Conclusion and Recommendation

Health and Welfare Canada (1992), the potato gnocchi producers should follow the manufacturing practices such as identification, the controlling hazards in time of production and monitoring the process of the production. Every personnel involved in the manufacturing of gnocchi has to be trained on how to prevent spoilage. These manufacturers too should carry out research concerning microbes and the control measures. All these practices aim at producing a quality and safe gnocchi product for human consumption.

The modern active lifestyle is actually facilitating the demand for the commercially manufactured sweet potato gnocchi. The product saves the money and the time not only in markets and industries but also in households. With respect to this, therefore we can say, increasing the dosage of these ingredients carefully will nevertheless result to producing a potato gnocchi endowed with divergent sensory features. So during the process of manufacturing of this sweet potato gnocchi food products, the manufacturers are obliged to be cautious and extra careful to bring forth products with best quality in the market. Such status will claim the market value thus improving the economic range of the product.

References Lists

Robertson, R. (2002). The vegetarian meat and potatoes cookbook. Boston, Mass: Harvard Common Press.

Suhanosky, R., Suhanosky, C. & Simon, S. (2009). Pasta Sfoglia from our table to yours, more than 100 fresh, seasonal pasta dishes. Hoboken, N.J: J. Wiley & Sons.

FSAI (2004) Cook-chill systems in the Food Service Sector Guidance Note 15 Food Safety

Authority of Ireland

Harmony (2000) Harmonization of safety criteria for minimally processed foods. Inventory

Report FAIR Concerted Action FAIR CT96-1020. European Commission

Health and Welfare Canada (1992) Guidelines for the Production, Distribution, Retailing and

Use of Refrigerated Prepackaged Foods with Extended Shelf Life. Guidelines No. 7. Food

Directorate, Health Protection Branch. 1 March 1992. Health and Welfare Canada.

IFPA (2001) Food Safety Guidelines for the Fresh-Cut Produce Industry. 4th edition.

International Fresh-Cut Produce Association. USA

Canadian Food Inspection Agency (CFIA) (1997) Decisions: Best before Date/Durable Life.

www.inspection.gc.ca/english/fssa/labeti/decisions/date.shtml (accessed 27/2/06)

www.campden.co.ukCCFRA (Campden and Chorleywood Food Research Association) (1992b) The Microbiological Safety of Sous-Vide Processing. Technical Manual No. 39.

European Chilled Food Federation (ECFF). (1996). Guidelines for the hygienic manufacture

Of chilled foods.