Changes in physical properties of sweet potato due to effects of thermal pre-treatments for puree production

7Citations
Citations of this article
38Readers
Mendeley users who have this article in their library.
Get full text

Abstract

In response to increasing consumer demand for high-quality, easy-to-prepare foods, it is necessary to develop innovative ways to use roots and tubers, such as sweet potatoes, in processed foods. Thus, two thermal processes were evaluated, freezing-cooking (F+C) and blanching-freezing-cooking (B+F+C) on the physical properties of the orange-fleshed sweet potato (OFSP) cultivar, which has a high content of β-carotene, in terms of drip loss (Δm), volume variation (ΔV), color, and texture. Cylindrical samples of OFSP were used. Blanched and unblanched samples were stored by freezing, at-18 °C for 2 months, and subsequently cooked at 95 °C. The blanching process was carried out at 95 °C for 2 min. The results showed that, when blanching was used as a pre-treatment for freezing-cooking, a product with fewer physical changes, with a lighter and more intense color (chroma), and with a lower loss of elasticity (Ed) and firmness (F) was obtained.

Cite

CITATION STYLE

APA

Gallego-Castillo, S., & Ayala-Aponte, A. A. (2018). Changes in physical properties of sweet potato due to effects of thermal pre-treatments for puree production. DYNA (Colombia), 85(207), 135–142. https://doi.org/10.15446/dyna.v85n207.72876

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free