Executive Summary: Kumara Valorisation

Summary of Project and Key Findings:
Four varieties of Kumara were converted into juice through a variety of methods. Work to minimise oxidation of the juice and pomace was performed. Methods of increasing the sugar content and yield of the juice were also performed. Juice was pasteurised and shelf-life studies were performed to determine microbial stability. The juice was clarified and concentrated to produce syrup. The purple kumara juice was processed to concentrate the pigments. Kumara flour was developed from the juice pomace. Kumara puree was produced by a low-cost method. Different varieties gave drastically different yields and products. Kumara fries were developed which were significantly improved over simply frying raw uncoated chips.