Making Techniques of Hight Quality Powder in Sweetpotato
2006
Lee, J.S. (Mokpo Experiment Station, NICS, RDA, Muan, Republic of Korea), E-mail: [email protected] | Ahn, Y.S. (National Institute of Crop Science, RDA, Suwon, Republic of Korea) | Kim, H.S. (Mokpo Experiment Station, NICS, RDA, Muan, Republic of Korea) | Chung, M.N. (Rural Development Administration, Suwon, Republic of Korea) | Jeong, B.C. (Mokpo Experiment Station, NICS, RDA, Muan, Republic of Korea)
This study was conducted to select the temperature for hot air drying method, cutting method, and solution that inhibits enzymatic browning in making high quality powder from sweetpotato roots. It was observed that 70℃ was the best temperature for air drying method wherein the dry matter rating, dry matter time, flour yield and chemical component were considered. The proper cutting thickness should be 2.0 mm considering the vitamin C content and sensory evaluation of sweetpotato flour. Also, 1% vitamin C solution inhibited enzymatic browning of sweetpotato.
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