Quality Characteristics of Sweet Potato Varieties Baked and Freeze Thawed
2013
Jang, G.Y., Chungbuk National University, Chungbuk, Republic of Korea | Li, M., National Institute of Crop Science, Gyeongnam, Republic of Korea | Lee, S.H., Chungbuk National University, Chungbuk, Republic of Korea | Woo, K.S., Chungbuk National University, Chungbuk, Republic of Korea | Shin, H.M., Chungbuk Agricultural Research and Extension Service, Chungbuk, Republic of Korea | Kim, H.S., Chungbuk National University, Chungbuk, Republic of Korea | Jeong, H.S., Chungbuk National University, Chungbuk, Republic of Korea
We investigated the quality characteristics of sweet potatoes [Shinyulmi (SM), Yeonhwangmi (HM) and Yunmi (YM) variety] baked and subsequently freeze thawed. Baking was performed with a far infrared radiation oven at 250oC for 40 minutes. Baked sweet potatoes were frozen at -18oC for 30 days, and thawed by a microwave oven for 3 minutes. The crude fat and protein content of HM were higher than the SM and YM varieties. Total sugar, reducing sugar, and free sugar content were increased after baking. Lightness, redness, and yellowness, as well as content of β-carotene, decreased after baking and freeze-thawing. Hardness, gumminess, and cohesiveness decreased during thawing after freezing, except for the YM variety. In a sensory evaluation, appearance, flavor, sweetness and overall acceptance were higher from baking and freeze-thawing the SM variety, instead of the HM and YM variety. From the results, the SM variety is preferred for the production of baked sweet potatoes.
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