A food product includes a thread obtained from a tuber that is wound and twisted in such a way to form a spherical ball. A production method for the food product provides for placing the spherical ball in a perforated spherical mold. A device for producing the food product allows formation of the spherical ball inside the mold.

A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

A baked food composition is provided that exhibits an unexpectedly loose, crunchy texture and multi-textural chew. The baked composition comprises a high amount of expanded inclusions and shredded root vegetable, which are agglomerated by a binder component comprising low amounts of oil, added sugar, and flour. The food composition is preferably free of hydrocoiloid gums and sugar syrups.

A baked food composition is provided that exhibits an unexpectedly loose, crunchy texture and multi-textural chew. The baked composition comprises a high amount of expanded inclusions and shredded root vegetable, which are agglomerated by a binder component comprising low amounts of oil, added sugar, and flour. The food composition is preferably free of hydrocoiloid gums and sugar syrups.

The invention is directed to a method of preparing a milk substitute from starch and protein that are first isolated from a root, tuber, cereal, nut or legume. The method comprises preparing an emulsion comprising at least 0.3 wt. % of emulsifying agent (modified starch and optionally native protein), at least 0.2 wt. % denatured protein, at least 1.0 wt. % of lipid. By first isolating the starch and protein from the plant source and then at a later step recombining these in the desired form and quantities, the invention el allows for more control of the final composition and organoleptic properties of the milk substitute.

A shelf stable potato/sweet potato french fry product packaged in a hermetically sealed flexible bag/pouch without the need for a surrounding acidic solution has been disclosed. Such product has a lower pH, preferably below 4.6, with enhanced taste and texture profile features, such as: (a) 0% -2% fat content, (b) a hardness of the exterior layer between 350 gram to 2500 gram after frying, that allows for little to no need for battering of such products, and (c) a moisture content above 55%. These benefits are typically obtained by processing the pre-cut potato via a single-step processing technique which may or may not require pre-processing steps.

The invention is a sweet potato pie infused with fresh fruit. I've never been a baker, but my faith is deep, and so I took a leap into the unknown. I was lead to use leftover fresh fruit and leftover sweet potatoes and infuse them together in order to create a new version of the sweet potato pie. I discovered that I can use all kinds of fruit to make my fruit infused sweet potato pies.

The ingredients of our pies are sweet potato, various fresh fruits, butter, eggs, vanilla extract, sugar, and flour, which are mixed together and poured into a 9-inch pie pan and baked in the oven at 350 degrees for approximately one hour.

I believe my pies will be sought after by many. I believe that my pies will be very successful because there isn't anything in the food industry like it currently. I want my pies to be known and liked by many throughout the world.

A profood item for preparing a puffed food product and method for producing the profood item. Profood item shell comprises a first foodstuff, the shell characterized by a hardness and rigidity able to withstand breakage when subject to temperature/pressure below breakage threshold conditions. Profood item interior contained within shell comprises a second foodstuff comprising at least one starch and a liquid adapted to form a vapor when subjected to heating, where an increased pressure of the vapor when heated causes a rupturing of the shell when breakage threshold conditions reached, inducing a sudden release of vapor at high pressure resulting in puffing of starch to produce puffed food product. The profood item micropellet may be prepared using an extrusion process and coated with a coating process to form a shell.

The invention provides a kind of phycocyanin taro ball and preparation method thereof, consisting of the following components in parts by mass: 0.5-2 parts of phycocyanin powder, 45-55 parts of acetic acid-chitosan solution, 50-150 parts of sodium alginate solution, 200-300 parts of taro, 20-30 parts of granulated sugar, 100-200 parts of tapioca starch. The invention adds sodium alginate and chitosan in the preparation process to enhance the flexibility of taro balls, and with the health effects of non-toxic, antioxidant, anti-inflammatory, anti-cancer, hepatoprotective and immunity-enhancing of phycocyanin. Therefore, the phycocyanin taro balls provided by the invention is a kind of food with health care function. The invention not only improves the nutritional value of taro balls, but also increases the market popularity of phycocyanin.

The invention provides a kind of phycocyanin taro ball and preparation method thereof, consisting of the following components in parts by mass: 0.5-2 parts of phycocyanin powder, 45-55 parts of acetic acid-chitosan solution, 50-150 parts of sodium alginate solution, 200-300 parts of taro, 20-30 parts of granulated sugar, 100-200 parts of tapioca starch. The invention adds sodium alginate and chitosan in the preparation process to enhance the flexibility of taro balls, and with the health effects of non-toxic, antioxidant, anti-inflammatory, anti-cancer, hepatoprotective and immunity-enhancing of phycocyanin. Therefore, the phycocyanin taro balls provided by the invention is a kind of food with health care function. The invention not only improves the nutritional value of taro balls, but also increases the market popularity of phycocyanin.