This was conducted for the sake of two purposes. First, to determine the color development of ube powder when processed. Second, to see if it is suitable for making crackers, or chips rather.
Purple yam products are known for its distinctive purple color. However, the raw purple yam is not all purple by itself. Within the flesh, color varies from white, dirty white, light brown and purple. The full purple color develops when during the mixing cooking process, e.g, ube haleya making. Artificial color maybe added during the process if determined insufficient. Real ube varieties often never need it though.
I processed ube powder. Never used any color preservatives – the likes of sodium metabisulfite and sodium erythorbate. The final powdered product color was very light purple. Sun’s heat might have destroyed most color pigments.
Purple yam is starchy commodity. The same characteristics posses by potato, plantain banana, cassava and corn. It might also be suitable for making cracker snacks.
I gathered some ube powder. Mixed with enough water to form a dough like structure and flattened it on a saucer. Steamed for five minutes. Cut to squares. Dried under the sun and fried until crispy.
Kneading the ube never gave a distinct purple color. Steaming and drying caused the development of purple brown. Frying turned it to brown. The ube squares became crispy. I should have made it thinner. Ube chips out fresh ube slices is feasible but never expect a distinct purple color.
I still have some powder remaining. I gonna try it for ube haleya making.